Brownie Pecan Pie

Makes 4 pies

How can we pack so much deliciousness into one menu item? Three words: Brownie! Pecan! Pie!

Bake Time

50 minutes

Ingredients

32 fluid ounces Karo® Light Corn Syrup

OR Karo® Dark Corn Syrup

15 ounces sugar

1/2 teaspoon salt

1 pound semi-sweet baking chocolate, broken into pieces

6 ounces butter OR margarine

1 pound, 8 ounces fresh OR frozen whole eggs

1-1/2 tablespoons pure vanilla extract

1 pound coarsely chopped pecans

4 (9-inch) unbaked deep dish pie crust

Whipped cream, optional

Directions

Combine corn syrup, sugar and salt in a large saucepan. Bring mixture to a boil over medium heat, stirring until sugar is dissolved. Boil for 2 minutes. Remove from heat. Add chocolate and butter, stirring until chocolate is melted and mixture is smooth. Cool 10 minutes.

Beat eggs in large bowl. Gradually add chocolate mixture, stirring constantly. Add vanilla and pecans; mix well.

Portion filling into each pie crust. Bake at 350ºF for 50 minutes or until center of pie is slightly puffed. Cool to room temperature on wire rack. Refrigerate until ready to serve. Top with whipped cream, if desired.