Pecan pie is elevated to decadent status with the addition of chocolate inside and outside this classic holiday pie.
1/2 (15-oz.) pkg. refrigerated pie crusts
1 cup light corn syrup
6 tablespoons butter or margerine, divided
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup coarsley chopped pecans
1 cup (6 oz.) semisweet chocolate chips
Hot fudge topping, warmed
Frozen whipped topping
How to Make It
Fit piecrust into a 9" deep dish pie plate according to package directions; fold edges under and crimp. Whisk together eggs and next 5 ingredients until mixture is smooth; stir in chopped pecans and chocolate chips. Pour into piecrust.
Bake on lowest oven rack at 350° for one hour or until set. Drizzle each serving with hot fudge topping, dollop with whipped topping and sprinkle with chopped chocolate.