Recipe serves 12
| PREP TIME | 20 Minutes |
|---|---|
| COOK TIME | 50 Minutes |
Nutritional Facts
| Serving Size per serving without ice cream | |
| Amount Per Serving | |
| Calories | 410 |
| Calories from Fat | 240 |
| Total Fat | 27 g |
| Saturated Fat | 5 g |
| Trans Fat | 0 g |
| Cholesterol | 55 mg |
| Sodium | 180 mg |
| Total Carbs | 45 g |
| Dietary Fiber | 3 g |
| Sugars | 24 g |
| Protein | 4 g |
| Vitamin A | 8 % |
| Vitamin C | 0 % |
| Calcium | 2 % |
| Iron | 6 % |
Chocolate Pecan Pie
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INGREDIENTS
- Pastry for single-crust pie
- 2 cups chopped pecans (about 8 oz.)
- 1 bar (3 oz.) bittersweet chocolate, coarsely chopped
- 3 eggs
- 1 cup dark corn syrup*
- 3/4 cup sugar
- 1/2 cup Country Crock® Spread, melted
- 1 tsp. vanilla extract
- Breyers® Natural Vanilla Ice Cream
INSTRUCTIONS
- Preheat oven to 350°.
- Roll pastry into 14-inch circle on lightly floured surface. Lift and press into 9-inch deep-dish pie plate. Fold excess pastry under and press together to form a thick crust, then flute edges. Fill with pecans, then chocolate; chill.
- Meanwhile, lightly beat eggs in medium bowl, with fork. Stir in corn syrup, sugar, Crock® Spread and vanilla. Slowly pour into pie crust over pecans and chocolate.
- Bake 50 minutes or until center is set, covering edge of crust with aluminum foil after 30 minutes. Cool completely on wire rack. Serve with Breyers® Natural Vanilla Ice Cream.
- *For a New England twist to this Southern classic, substitute 1/4 cup pure maple syrup for 1/4 cup corn syrup.
- Cost per recipe*: $11.93. Cost per serving*: $0.99. *Based on average retail prices at national supermarkets.
