KERI'S PECAN PIE

KERI'S PECAN PIE image

Number Of Ingredients 10

1 recipe pastry crust
2 cups pecans, coarsely chopped
1/2 cup semi sweet chocolate chips
3 large eggs
1 cup sugar
1 cup light corn syrup
5 TB unsalted butter, melted
1 tsp vanilla
1/2 tsp salt
Whipped cream or vanilla ice cream

Steps:

Prepare in a 9 inch pie pan a pastry crust. Preheat oven to 375. Spread the nuts on a baking sheet, and toast in the oven, stirring occasionally, until golden and fragrant, 6 to 10 minutes. Whisk until blended the rest of the ingredients. Stir in the toasted nuts and chocolate chips. Warm the pie crust in the oven until it is hot to the touch, then pour in the filling. Bake until the edges are firm and the center seems set but quivery, like gelatin, when the pan is nudged, 35 to 45 minutes. Let cool on a rack for at least 1 1/2 hours. Serve warm or at room temperature with whipped cream or vanilla ice cream. The pie can be made up to 2 days ahead. Store in the refridgerator, but let warm to room temp. or warm in a 275 oven for 15 minutes before serving.