- 1 cup Karo Corn Syrup
- 3 eggs
- 1 cup sugar
- 2 Tbsp. melted butter
- 1 tsp. vanilla extract
- 1 1/2 cups (6oz.) pecan halves
- 1/2 cup. semi sweet chocolate chips
- 1 unbaked 9-inch deep dish refrigerated pie crust
Neatly fit refrigerated crust into pie plate. Crimp edges. Then pour chocolate chips into the bottom of your pie crust. Set aside while you prepare the filling.
In a large bowl, combine corn syrup, eggs, sugar, butter and vanilla til well mixed. Stir in pecan halves or neatly arrange on top of filling. If you choose to arrange the pecans in a neat pattern on the top, then pour the filling in the pie crust over the chocolate chips and place pecans one by one in a circular pattern working from the outside to the center.
Bake on center rack of oven for 55 to 60 minutes. Cool for a minimum of 3 hours before slicing.
NOTE: I used half a cup of light corn syrup and half a cup dark for a more caramel-ly flavor. And I placed a baking sheet under the pie to prevent sticky drips in the oven.
If the crust starts getting too dark before the pie if finished baking, then cover the edges only, with foil.