Fudge Pecan Pie

Yield: 10 to 12 servings

Ingredients

• Pastry for single crust 9 inch pie
• 6 ounces semisweet chocolate chips
• 1/4 cup butter
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 2 beaten eggs
• 1 teaspoon vanilla extract
• 1 (14 ounce) can sweetened condensed milk
• 1 (5 ounce) can evaporated milk
• 1 cup pecan halves

Instructions

1. Prepare and roll out pastry. Line a 9 inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Flute edge high. Line pastry with a double thickness of aluminum foil.
2. Bake in a 450 degrees F oven for 8 minutes.
3. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry.
4. Remove from oven.
5. Reduce the oven temperature to 350 degrees F.
6. Meanwhile, combine chocolate chips and butter in a medium-size heavy saucepan. Cook and stir over very low heat until chocolate melts; set aside.
7. Combine sugar and cornstarch in a large mixing bowl.
8. Add eggs and vanilla extract, mixing well.
9. Stir in sweetened condensed milk and evaporated milk.
10. Gradually stir in melted chocolate.
11. Pour into pre-baked pie shell.
12. Sprinkle pecans on top.
13. Cover edge of pie with foil.
14. Bake at 350 degrees F for 45 minutes.
15. Cool completely on a wire rack.
16. Cover and chill at least 4 hours before serving.