Ingredients
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0.5 (15 ounce) package refrigerated pie crusts
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1 cup semi-sweet chocolate chips
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3 tablespoons whipping cream
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8 ounces cream cheese, softened
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4 large eggs
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3/4 cup sugar, divided
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2 teaspoons vanilla extract, divided
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1/4 teaspoon salt
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1 cup light corn syrup
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3 tablespoons butter, melted
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1 1/2 cups pecan halves
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chocolate syrup
Instructions
- Preheat oven to 350 degrees.
- Unrool piecrust; fit into a 9-inch pie plate according to package directions. Fold edges under and crimp.
- Microwave chocolate chip and whipping cream in a small glass bowl at Medium power 1 to 1 1/2 minutes or until chips begin to melt. Whisk until smooth; set aside.
- Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla and salt at medium speed with an electric mixer until smooth. Pour chocolate mixture into piecrust, spreading evenly. Pour cream cheese mixture over the chocolate layer.
- Whisk together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar and remaining 1 teaspoon of vanilla. Stir in pecans and pour over cream cheese layer.
- Bake at 350 degrees for 55 minutes or until set, shielding pie after about 45 minutes to prevent excessive browning. Cool completely on a wire rack. Drizzle each slice with chocolate syrup if desired.