SERVES: 6-8

COMMENT:
Why not create an unusual holiday twist to an otherwise great pecan pie recipe? Here, I have added chocolate to enrich the basic pie to a seasonal masterpiece.


1/2 cup sugar
1 tablespoon corn starch
1 cup Karo syrup
1/4 cup Louisiana cane syrup
1 tbsp vanilla
3 eggs, beaten
1 cup chopped pecans
1/2 cup Hershey Chocolate Morsels
pinch of cinnamon
pinch of nutmeg
1 9-inch uncooked pie shell


Preheat oven to 425 degrees F.

In a large mixing bowl, combine sugar and corn starch. Add syrups vanilla,
and beaten eggs and, using a wire whisk, blend thoroughly. Add chopped
pecans and chocolate morsels and blend well into the mixture. Season with a
pinch of cinnamon and nutmeg.

Pour into pie shell and bake on the center rack of oven for 10 minutes.

Then reduce temperature to 375 degrees F and bake for 35 minutes. Remove and allow to cool.