Milk Chocolate Pecan Pie

A sweet, butter and egg mixture is combined with pecans and milk chocolate pieces, spooned into a prepared pie crust and baked. The chocolate melts, the pecans get gooey, and the crust turns golden brown.

Yield

8 servings

Ingredients

1 (9 inch) pie shell
3 large eggs
1 cup light corn syrup*
2/3 cup granulated (white) sugar
1/3 cup butter or margarine, melted
1 cup chopped pecans
1/2 cup milk chocolate chips

Directions

Preheat oven to 350°F (177°F).

In medium mixing bowl beat eggs lightly with a rotary beater or fork. Stir in corn syrup, sugar, and butter; mix well. Stir in pecan and chocolate pieces.

To prevent overbrowning, cover edges of pie shell with aluminum foil. Place pie shell on oven rack and pour filling into it.

Bake for 25 minutes. Remove foil from crust edges and bake an additional 25 minutes, or until a knife inserted in center comes out clean. Chill before serving. May be served with whipped cream or vanilla ice cream.

Additional Information

* For best results use a good quality corn syrup, e.g. Karo. A store brand may produce a runny filling; pie may not set.

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