Chocolate Pecan Pie ~ Beth's first pie!

This is for you, my dear Kourtney:

So today Beth made her very first pie:  a chocolate pecan pie!  She had to do a report on a recipe that represented our family's culture or traditions.  When I asked her what food she most loved about our holidays, she immediately said "Chocolate Pecan Pie!"  That girl is cut from my cloth for sure.  So instead of just having her copy the recipe, I had her actually make the pie and then write about it.  This really is about the easiest pie to make.  I didn't have her make the crust...we'll save that for another day!

This pie is really my favorite.  It is especially good warmed up just slightly so the chocolate gets a bit gooey!

Beth's Chocolate Pecan Pie

1/2 cup Karo Corn Syrup (use light or dark, or a combo)

3 eggs, at room temperature

3/4 cup sugar

2 TBSP butter, melted

1 tsp. vanilla

1 1/2 cups pecans (use halves or chopped, or a mix)

1 cup semi-sweet chocolate chips

1 unbaked 9-inch deep dish pie crust (make your own, or the Marie Callendars pre-made frozen crusts work great.  you'll find them in the freezer section near the Cool Whip.)

Preheat oven to 350.  Spread the pecans and chocolate chips evenly in the bottom of the pie crust.  Mix together corn syrup, eggs, sugar, butter and vanilla.  Pour mixture over pecans and chips.  Bake for 55-65 minutes.  Cover pie with a piece of foil if it starts getting to brown.

Pecan pie can be a bit tricky to know if it's really done or not.  The center will still be a bit jiggly when it's done, kind of like jello-y.  But the edges and about 3 inches in should be well set.  And the center should jiggle a bit, but should spring back when you tap it.

Cool the pie for at least 2 hours before you cut into it, or it will be very soupy.

Mmm...