oarsely crumble 2 chocolate chip cookies, and sprinkle over pie.
Cover and
/somuchtoeattoolittletime.blogspot.com/2013/07/chocolate-chip-pecan-sea-salt-cookies.html.
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl beat eggs until light and fluffy. Add sugar, flour, melted butter or margarine, salt, lemon juice, and corn syrup. Mix thoroughly, then stir in chocolate chips and pecans. Pour mixture into pie shell.
Bake in preheated oven for 45 minutes or until set and golden.
for the chocolate chip scones:
Preheat oven to
Prepare pie crust as directed.
Sprinkle chocolate chips over bottom of pie crust.
Top with pecan halves.
In small bowl, combine brown sugar, syrup, eggs and vanilla.
Beat well.
Pour over pecans.
Bake at 375\u00b0 for 30 to 35 minutes.
Cool.
Garnish with whipped cream and drizzle melted chocolate chips over cream. Refrigerate.
Heat oven to 375\u00b0.
Sprinkle chocolate chips over bottom of pie crust.
Top with pecan pieces.
In small bowl combine brown sugar, corn syrup, eggs and vanilla; beat well.
Pour over pecans. Bake at 375\u00b0 for 25 to 35 minutes or until top is deep golden brown; cool.
Garnish with whipped cream and melted chocolate chips.
Store in refrigerator.
Makes 8 servings.
Use prepared pie crust (Pillsbury all ready pie crust works great).
Heat oven to 375\u00b0.
Sprinkle chocolate chips over bottom of pie crust.
Top with pecan halves.
Combine brown sugar, corn syrup, eggs and vanilla.
Beat well.
Pour over pecans.
Bake at 375\u00b0 for 25 to 35 minutes or until top is deep golden brown. Cool.
Serve topped with Cool Whip or whipped cream.
Combine eggs, corn syrup, salt, vanilla and sugar; mix well, then stir in pecans and chocolate chips.
Pour into unbaked pie shell.
Bake in a moderate 375\u00b0 oven for 55 to 60 minutes or until pie is set.
Cool.
Whip cream and use puffs as decoration around outer edge of pie.
Garnish alternate puffs of whipped cream with additional pecans and glazed chocolate chips if desired.
Melt margarine.
Stir in sugar, eggs, Karo syrup, vanilla, chopped pecans and chocolate chips.
Pour in pie shell.
Put whole pecans in pie mix, then bake at 325\u00b0 for 1 hour.
Mix all ingredients together real good.
Set in refrigerator overnight.
Then put the pecans in the bottom of pie shell.
Add chocolate chips on top of pecans.
Pour the filling on top of pecans and let sit for 5 minutes or until pecans have come to the top.
Place in oven for 45 to 50 minutes at 350\u00b0.
You can keep this filling in refrigerator for 2 to 3 weeks.
Be sure to mix well before using again.
In a medium bowl with a fork, beat eggs slightly.
Stir in corn syrup, sugar and vanilla just until blended.
Stir in chocolate pieces and pecans and pour into pie shell.
Bake in a preheated 375\u00b0
oven for 45 to 50 minutes, or until a knife inserted halfway between the outside and center comes out clean. Cool on a wire rack.
Preheat
oven
to
375\u00b0.
Combine
eggs, sugar, butter, syrup, vanilla and whiskey.
Mix well, then strain.
Sprinkle chocolate chips
over
the
bottom
of the unbaked pie crust; cover
with pecans.
Pour filling over chips and pecans.
Bake for
40 minutes
or
until knife inserted halfway between the center and the
edge comes out clean.\tSet aside for at least 30 minutes before cutting.
Makes 6 to 8 servings.
do not overmix.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs
Preheat oven to 350\u00b0.
Beat eggs well.
Add Karo, sugar and vanilla.
Beat well; add melted oleo.
Stir in nuts and chocolate chips.
Pour into unbaked pie shell.
Bake at 350\u00b0 about 45 minutes.
Middle should not be set as firm as outside of pie.
Beat eggs in large bowl at low speed of electric mixer until blended.
Stir in sugar, corn syrup, butter, vanilla and salt with spoon until blended.
Stir in nuts, chocolate chips and bourbon. Pour into unbaked pie crust.
Bake at 375\u00b0 for 55 to 60 minutes or until set.
Cover edge with foil, if necessary, to prevent overbrowning.
Cool to room temperature before serving. Refrigerate leftover pie.
Preheat oven to 400\u00b0.
In a mixing bowl, combine ingredients in order given. Mix well and pour into an unbaked pie shell.
Bake for 5 minutes. Reduce heat after 5 minutes to 300\u00b0 and continue to bake for 1 hour, or until filling is thick.
Cool on a wire rack and serve at room temperature.
ven rack).
Place the pie shell into a glass 9
Beat eggs; add sugar, corn syrup and vanilla.
Mix well.
Stir in nuts and chips.
Pour into 9-inch unbaked pie shell. Bake at 325\u00b0 to 350\u00b0
for 25 minutes.
Yields 1 pie.
Layer 1/2 chocolate chips in pie shells, then layer pecans. Beat 4 eggs. Add remaining ingredients. Beat until well blended. Pour half over each pie shell.
Bake at 350\u00b0 for 30 to 45 minutes.
Preheat oven to 325\u00b0.
Cream butter or margarine and sugar in large bowl until creamy.
Blend in eggs and vanilla.
Add flour and blend until smooth.
Stir in chocolate chips and pecans.
Turn mixture into pie shell.
Bake until center is set and top is golden, about 50 minutes.
Serve warm or at room temperature.