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“My old 'tried and true' pecan pie recipe was the Ann Lander's recipe. I've replaced it with this one....chocolate and maple syrup make this pecan pie a whole new deal. This is a Betty Crocker recipe.”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 375°.
  2. In a medium bowl, beat sugar, butter, syrup, salt and eggs with hand beater or wire whisk until smooth. Stir in pecans. Pour into crust-lined pie plate.
  3. Bake 15 minutes. Cover crust edge with 2 to 3-inch wide strips of foil to prevent excessive browning. Bake 25 to 35 minutes longer or until filling is set. Cool 15 minutes.
  4. In a small microwavable bowl, microwave chocolate chips and shortening uncovered on high, 1 minute. Stir until smooth; drizzle over top of pie. Serve pie warm or cool. Store it in the fridge if there are leftovers.

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