Chocolate Pecan Pie

Ingredients:

Pie crust

6 tablespoons butter, melted

2 eggs

¾ cup brown sugar

¾ cup light corn syrup

1 teaspoon lemon juice

2 teaspoons vanilla extract

½ cup mini chocolate chips

¼ teaspoon salt 2 ¼ cup pecan halves

Method:

Place a baking sheet on the lower rack of the oven. Preheat oven to 425 degrees. Roll out pie crust to about ¼ inch and place in a pie plate. Crimp edges with finger, and remove extra dough from around the edges. Pierce the crust several times with a fork, then refrigerate.  In a medium bowl combine the melted butter, eggs, brown sugar, corn syrup, lemon juice, and vanilla. Mix well. Gently stir in the chocolate chips. Set aside. Add the pecans to a medium pan, toast over medium heat, constantly stirring until fragrant about 5 minutes. Remove the pie crust from the fridge. Add the toasted pecans to the pie crust. Pour over filling. Place into the oven on the hot baking sheet. Reduce the temperature to 325 degrees. Bake for 45-55 minutes, or until the crust is golden and filling is set. Allow pie to cool. Melt additional chocolate and swirl around the cooled pie if desired. Enjoy! 
Nana's Pie Crust