Chocolate Pecan Pie
Makes 12 servings
  Pastry for single-crust pie
2 cups chopped pecans (about 8 ounces)
1 cup dark corn syrup
3/4 cup sugar
1/2 cup (1 stick) I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
2/3 cup semi-sweet chocolate chips (about 4 ounces)
3 eggs
1 teaspoon vanilla extract
  Pinch salt
1 cup pecan halves (about 4 ounces)
Prep Time 15 minutes
Cook Time 55 minutes
Preheat oven to 350°F.
On lightly floured surface, roll pastry into 14-inch circle. Lift and press into 9-inch deep-dish pie plate. Fold excess pastry under and press together to form a thick crust, then flute edges. Fill with chopped pecans; chill.
Meanwhile, in large saucepan, bring corn syrup and sugar to a boil over medium heat, stirring occasionally. Remove from heat and add I Can't Believe It's Not Butter!® Spread and chocolate. Let stand 1 minute, then stir until chocolate is melted and mixture is smooth. In large bowl, with wire whisk, beat eggs, vanilla and salt. While beating egg mixture, very slowly drizzle in chocolate mixture. Pour into pie crust over pecans. Arrange pecan halves on top. With fork, gently press pecan halves into filling to completely coat.
Bake 50 minutes or until center is set, covering edge of crust with aluminum foil after 30 minutes. On wire rack, cool completely.
© Unilever

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