Preheat oven to 350° F (175° C). On a lightly floured surface, roll pastry into a 14-inch (36 cm) circle. Lift and press into 9-inch (23 cm) deep-dish pie plate. Fold excess pastry under and press together to form a thick crust, then flute edges. Fill with pecans and chocolate; chill.
Meanwhile, in a medium bowl, with a fork, lightly beat the eggs. Stir in corn syrup, sugar, margarine and vanilla. Slowly pour into the pie crust over the pecans and chocolate.
Bake 50 minutes or until centre is set, covering edge of crust with aluminum foil after 30 minutes to prevent it from burning. Cool completely on a wire rack before serving.
Originally Submitted
4/3/2008
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