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Try this luscious variation of a classic pecan pie for a memorable end to your holiday meal. The spicy crunch of a traditional pecan pie nestles on top of a layer of divinely rich chocolate.
1 refrigerated pie crust , (from 14.1-ounce package)
1 cup semi-sweet chocolate chips
3 tablespoons milk
3 tablespoons butter, melted
2 teaspoons McCormick® Pure Vanilla Extract
1 cup dark corn syrup
1 cup sugar
1/2 teaspoon McCormick® Cinnamon, Ground
1/4 teaspoon McCormick® Allspice, Ground
1/4 teaspoon salt
1 1/2 cups pecan halves
Preheat oven to 425°F. Line 9-inch deep dish pie plate with pie crust. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325°F.
Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1 1/2 minutes. Stir until smooth. Pour chocolate evenly over crust.
Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of foil around edges of crust to prevent over-browning.
Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool on completely wire rack.
(Amount per serving)
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i tried this recipe as a thanksgiving dessert. MY FAMILY LOVED IT. I added bourbon to the mixture so it was both chocolaty and bourbon. I recommend it but only a small slice, it's rich!
everyone loved it