CHOCOLATE-PECAN CHESS PIE

CHOCOLATE-PECAN CHESS PIE image

Yield 8 servings

Number Of Ingredients 13

1/2 (14.1-oz.) pkg. refrigerated piecrusts
1/2 c butter
2 (1-oz.) unsweetened chocolate baking squares
1 (5-oz.) can evaporated milk (2/3 cup)
2 large eggs
2 tsp vanilla extract, divided
1 1/2 c granulated sugar
3 tbsp unsweetened cocoa
2 tbsp all-purpose flour
1/8 tsp salt
1 1/2 c pecan halves and pieces
2/3 c firmly packed light brown sugar
1 tbsp light corn syrup

Steps:

1. Preheat oven to 350°. Roll piecrust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp. 2. Microwave butter and chocolate squares in a large microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in evaporated milk, eggs, and 1 tsp. vanilla. 3. Stir together granulated sugar and next 3 ingredients. Add sugar mixture to chocolate mixture, whisking until smooth. Pour mixture into prepared crust. 4. Bake pie at 350° for 40 minutes. Stir together pecans, next 2 ingredients, and remaining 1 tsp. vanilla; sprinkle over pie. Bake 10 more minutes or until set. Remove from oven to a wire rack, and cool completely (about 1 hour).