Cindy’s CHOCOLATE PECAN PIE
3/4 cups sugar
1 cup dark corn syrup
3 eggs
1/2 tsp. salt
2 TB. flour
2 TB. butter, melted
3 oz. unsweetened chocolate, melted
1-1/2 tsp. pure vanilla extract
2 cups pecan halves
9” pastry shell, unbaked (frozen is fine)
fresh, real whipped cream
Combine and beat together first 5 ingredients. Then add next 4 ingredients and mix well. Pour into pastry shell. Turn some of the nuts rounded side up. Bake at 300 for 1 hour or until set. Cool. Top with whipped cream. Serves 6-8
HINT: To make your whipped cream extra special, beat 2 cups heavy (or xtra heavy) whipping cream with 1/2 c. sugar, 1 tsp. pure vanilla extra and 1/2 tsp. almond extract