Chocolate Pecan Pie

Ingredients

• 0.7 cup plus light
• 1  deep dish pie shell frozen tenderflake®
• 2 large eggs 
• 0.3 cup pecan halves 
• 1 cup pecans coarsely chopped
• 0.3 teaspoon salt 
• 1 tablespoon butter unsalted melted
• 2 ounces chocolate unsweetened finely chopped
• 0.5 teaspoon vanilla extract 
• 8 servings whipped cream for serving
• 1 cup sugar white

Equipment

• oven
• whisk
• wire rack
• double boiler

Directions

1. PREHEAT oven to 350 degrees F (180 degrees C). Position rack in the bottom third of the oven.
2. MELT chocolate in the top of a double boiler over water that is barely simmering. Stir constantly.
3. WHISK together sugar, corn syrup, eggs, chocolate, butter, vanilla and salt.
4. Add chopped pecans and pour into the unbaked pie shell. Arrange the pecan halves artfully on top of the filling.
5. BAKE in preheated oven for 50-60 minutes. The center may still seem under-set.
6. Transfer to a wire rack to cool.
7. Cut into wedges and serve with a generous dollop of whipped cream.