1 piecrust (Deep dish is recommended)
1 cup semi-sweet chocolate chips
3 TBS. whipping cream
1 (8-oz) pkwy. cream cheese, softened
4 large eggs
3/4 cup sugar (divided)
2 tsp. vanilla (divided)
1/4 tsp. salt
1 cup light corn syrup
3 TBS butter, melted
1 1/2 cups pecan halves
Chocolate syrup for garnish
Preheat oven to 350*. Microwave chocolate chips and whipping cream in glass bowl at Med. (50% power) 1 to 2 minutes or until chips begin to melt. Whisk until smooth. Set aside.
Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour chocolate mixture into piecrust, spreading evenly. pour cream cheese mixture over chocolate layer.
Whisk together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar, & 1 tsp. vanilla. Stir in pecans, pour over cream cheese layer.
Bake at 350* for 55 minutes or until set; shielding pie after about 45 min. to prevent excessive browning. Cool completely on a wire rack. Drizzle with chocolate syrup.
Preheat oven to 350*. Microwave chocolate chips and whipping cream in glass bowl at Med. (50% power) 1 to 2 minutes or until chips begin to melt. Whisk until smooth. Set aside.
Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour chocolate mixture into piecrust, spreading evenly. pour cream cheese mixture over chocolate layer.
Whisk together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar, & 1 tsp. vanilla. Stir in pecans, pour over cream cheese layer.
Bake at 350* for 55 minutes or until set; shielding pie after about 45 min. to prevent excessive browning. Cool completely on a wire rack. Drizzle with chocolate syrup.
