Chocolate Pecan Pie

Ingredients

• 1/2 package(s) 14.1 pkg refrigerated pie crusts
• 1/2 cup(s) butter
• 2 ounce(s) unsweetened chocolate baking squares
• 1 can(s) 5 oz evaporated milk (2/3 cup)
• 2 large eggs
• 2 teaspoon(s) vanilla extract, divided
• 1 1/2 cup(s) granulated sugar
• 3 tablespoon(s) unsweetened cocoa
• 2 tablespoon(s) all-purpose flour
• 1/8 teaspoon(s) salt
• 1 1/2 cup(s) pecan halves and pieces
• 2/3 cup(s) firmly packed light brown sugar
• 1 tablespoon(s) light corn syrup

Preparation

1. 1. Preheat oven to 350 degrees. Roll piecrust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.
2. 2. Microwave butter and chocolate squares in a large microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until melted and smooth, stirring at 30-second, stirring at 30-second intervals. Whisk in evaporated milk, eggs, and 1 tsp. vanilla.
3. 3. Stir together granulated sugar and next 3 ingredients. Add sugar mixture to chocolate mixture, whisking until smooth. Pour mixture into prepared crust.
4. 4. Bake pie at 350 degrees for 40 minutes. Stir together pecans, next 2 ingredients, and remaining 1 tsp. vanilla; sprinkle over pie. Bake 10 minutes or until set. Remove from oven to wire rack, and cool completely (about 1 hour).