Ingredients
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1 refrigerated pie crust (from 14.1 oz pkg)
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1 cup semi-sweet chocolate chips
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3 tbsp milk
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4 eggs
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3 tbsp butter, melted
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2 tsp McCormick ® All Natural Pure Vanilla Extract
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1 cup dark corn syrup
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1 cup sugar
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1/2 tsp McCormick ® Ground Cinnamon
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1/4 tsp McCormick ® Ground Allspice
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1/4 tsp salt
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1 1/2 cups pecan halves
Steps
1
Preheat oven to 425°F. Prepare pie crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Press crust firmly into bottom and up sides of pie plate, making sure there are no bubbles or cracks. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325°F.
2
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.
3
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.
4
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.
Tips
To help keep pie crust from settling or slumping when blind baking, line inside of pie crust with parchment. Fill evenly with pie weights, dry beans (about 1 1/2 pounds), or even granulated sugar before baking. Carefully remove parchment and weight before filling pie.
Comments
Recipe Sponsored by McCormick®