How to make it

  • 1 refrigerated pie crust (from 15-ounce package)
  • 1 cup semi-sweet chocolate chips
  • 3 tablespoons milk
  • 4 eggs
  • 3 tablespoons butter, melted
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 cup dark corn syrup
  • 1 cup sugar
  • 1/2 teaspoon McCormick® Cinnamon, Ground
  • 1/4 teaspoon McCormick® Allspice, Ground
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves
  • 1. Preheat oven to 425°F. Line 9-inch deep dish pie plate with pie crust. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325°F.
  • 2. Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1 1/2 minutes. Stir until smooth. Pour chocolate evenly over crust.
  • 3. Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of foil around edges of crust to prevent over-browning.
  • 4. Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool on completely wire rack.

Reviews & Comments 4

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    " It was excellent "
    rosemaryblue ate it and said...
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    " It was excellent "
    puddlewonderful ate it and said...
    I love this, too
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    " It was excellent "
    midgelet ate it and said...
    yes, yumm!
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    " It was excellent "
    maureenlaw ate it and said...
    Sounds great, thanks!
    Was this review helpful? Yes Flag

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