This rich combination of toasted pecans and chocolate chips is a true delight! Bake in a Tenderflake® Frozen Pie Shell and top with whip cream or ice cream to serve!
|175 ml||Pecan halves, divided|
|250 ml||Semi-sweet chocolate chips|
|150 ml||Corn syrup|
PREHEAT oven to 400°F (200°C). REMOVE frozen pie shells and place one on baking sheet. Set aside second pie shell. COARSELY chop ½ cup (125 mL) of the pecans and set aside. MELT chocolate in double boiler or in microwave on MEDIUM for 2 to 3 minutes. COMBINE melted chocolate, corn syrup, sugar and eggs in a large bowl. Stir in chopped pecans. POUR mixture into pie shell. Arrange remaining pecan halves over top of filling. REMOVE remaining pie shell from foil and place on a floured surface, gently flattening edge. CUT festive shapes, using holly, star shaped, maple leafs etc. cookie cutters and arrange, slightly overlapping on edge of filled crust. BAKE in preheated oven for 10 minutes. Reduce oven temperature to 350°F (180°C) and continue to bake for 20 minutes or until filling is set. ALLOW to cool before serving with ice cream or whipped cream. Refrigerate any leftovers.
Show More Comments
No Comments yet