Title: Chocolate Silk Pecan Pie
Categories: Pie Pecan
Yield: 4 Servings

1		Unbaked pastry shell (9
		Inches)

FILLING:

1 cup light corn syrup 1/2 cup sugar 1/4 cup margarine or butter, melted 1 teaspoon vanilla 3 eggs 1 (6-oz.) pkg. (1 cup) semi-sweet chocolate chips 1 1/2 cups pecan halves

TOPPING:

2 tablespoons reserved semi-sweet chocolate chips 10 pecan halves whipped cream

Heat oven to 325. In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs; beat well. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in pastry-lined pan.

Bake at 325 for 55-65 minutes or until deep golden brown and filling is set. Cool completely.

Line cookie sheet with waxed paper. Melt 2 tablespoons reserved chocolate chips in small saucepan over low heat. Dip each of the ten pecan halves into chocolate. Place on paper-lined cookie sheet. Refrigerate 15-20 minutes or until chocolate is set.

Garnish pie with whipped cream and chocolate dipped nuts by placing tablespoon-sized whipped cream peaks all around the circumference of the pie, with a chocolate dipped nut in the middle of each peak. From: Pat Stockett Date: 03-01-98 (10:49) The Once And Future Legend (1) Cooking

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