*from plainchicken.com
Ingredients:
- 1 (9-inch) deep dish pie crust
- 4 eggs
- 1 cup sugar
- 1 cup light corn syrup
- 2 tsp vanilla
- 1/2 cup butter, melted
- 1 cup chopped pecans
- ½ cup semi-sweet chocolate chips
Instructions:
- Preheat oven to 350ºF.
- Whisk together eggs, sugar, corn syrup, vanilla, and butter. Stir in pecans and chocolate chips.
- Pour pie filling into crust. You may have a small amount of leftover filling.
- Bake for 60 to 70 minutes, or until set.
- Cool at least 2 hours before serving.
Notes:
- I used light Karo Syrup in this pie. You can use dark corn syrup if you prefer.
- I used a frozen deep-dish pie crust. There is no need to thaw the crust before baking.
- Feel free to make your own homemade pie crust for this recipe.
- If the pie is getting too brown, cover it with foil and continue baking until set.
- The pie will keep in an air-tight container in the refrigerator for about 4 days.
- Can you freeze pecan pie? Yes! Cool the pie completely and wrap the pie tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag. The pie will keep 1 to 2 months in the freezer.
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