Chocolate Pecan Pie
Angie Halten
Carmel filling pie loaded with chocolate and pecans.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
- 2 GF unbaked 8-inch pie shells
- 1 cup pecans toasted & broken
- 3/4 cup GF semi-sweet chocolate chips
- 1/2 cup butter or margarine
- 4 eggs beaten
- 1 cup sugar
- 1 cup light corn syrup
Prick the bottoms of pie shells with a fork, and set aside.
Divide pecans and chocolate chips and distribute evenly over the bottoms of the two pie shells.
Combine butter, eggs, sugar and corn syrup and pour half into each shell.
Bake at 350°F for 30-40 minutes.
