1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
3 eggs, beaten, divided
1/4 cup packed brown sugar
1 cup light corn syrup
1 tsp. vanilla
1-1/2 cups pecan halves
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Let's Make It
Heat oven to 350°F.
Chop 4 oz. chocolate coarsely; set aside. Microwave remaining chocolate and butter in large microwaveable bowl on HIGH 1 to 2 min. or until butter is melted. Stir until chocolate is completely melted.
Line 9-inch pie plate with crust as directed on package; brush bottom with small amount of eggs. Add remaining eggs, sugar, corn syrup and vanilla to melted chocolate; stir until well blended. Add chopped chocolate and nuts; mix well. Pour into crust.
Bake 55 min. or until knife inserted near center comes out clean. Cool completely.
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
Substitute 1 frozen deep-dish pie crust (9 inch) for the refrigerated pie crust.
Serve topped with thawed COOL WHIP Whipped Topping.
Prepare using walnuts halves.
Calories From Fat
% Daily Value*
Total Fat 30g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 59g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 10 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.