YIELD Makes 8 servings
INGREDIENTS
1 (9-inch) frozen deep dish pie crust 1 cup light corn syrup 3 eggs, lightly beaten 1/2 cup sugar 1/3 cup butter, melted 1 teaspoon vanilla 1/2 teaspoon salt 1‑1/4 cups toasted pecans* 2 squares (1 ounce each) semisweet chocolate, melted 1/2 cup caramel ice cream topping Whipped cream and grated chocolate *To toast nuts, place on ungreased baking sheet. Bake in preheated 350°F oven 5 to 7 minutes or until lightly browned.PREPARATION:
- Preheat oven to 350°F. Place frozen pie crust on baking sheet.
- Combine corn syrup, eggs, sugar, butter, vanilla and salt in large bowl; mix well. Reserve 1/2 cup egg mixture. Stir 1 cup pecans and chocolate into remaining egg mixture; pour into pie crust. Stir caramel topping into reserved egg mixture; carefully pour over pecan filling.
- Bake 50 to 55 minutes or until filling is set about 3 inches from edge. Cool completely on wire rack.
- Garnish each serving with whipped cream and grated chocolate.