May 21, 2017
Desserts, Alcohol, Nuts/Seeds,
Pecan, Southern, Christmas, Entertaining, Mother's Day, Potluck, Thanksgiving, Oven Bake, Stove Top, Vegetarian, Make it from scratch, Refrigerated Dough, Chocolate, Pies, Kosher Dairy more
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"This is a Southern Living recipe, and made into the best recipes of the last 50 years of the magazine."
Preheat the oven to 325°. Fit the piecrust into a 9-inch deep-dish pie plate according to the package directions. Fold edges under and crimp. Sprinkle pecans and chocolate morsels onto the bottom of the piecrust.
Stir together the corn syrup and the next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from the heat.
Whisk together eggs and the next 4 ingredients. Gradually whisk one-fourth of the hot corn syrup mixture into the egg mixture; add to the remaining hot corn syrup mixture, whisking constantly. Pour the filling into the prepared piecrust.
Bake at 325° for 55 minutes or until set. Cool pie completely on a wire rack. (about 1 hour).
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