- Cook Time
- Prep Time
- 8 ServingsServings
- 2 TBS non-dairy margarine, such as Earth Balance butter sticks
- 1 cup semisweet chocolate chips or semisweet chocolate chopped - divided
- 3 large Eggs, beaten
- 1/4 cup firmly packed brown sugar
- 1 cup light corn syrup
- 1 tsp vanilla
- 1/4 tsp almond extract
- 1 1/2 cups pecan halves
- 1 9- inch pie crust
1 Preheat oven to 350 degrees.
2 In a medium pot, melt non-dairy margarine and half the chocolate over medium heat. Stir until smooth. Remove from heat.
3 Brush the bottom of the pie crust with a little of the beaten egg. Add the brown sugar, corn syrup, vanilla and remaining beaten eggs into the chocolate mixture. Stir until combined well and the eggs are no longer visible.
4 Blend in the pecans and remaining chocolate chips. Pour into pie cruse and bake for 55 minutes or until knife inserted 2 inches from edge comes out clean.
5 Cool on a wire rack. Serve with sweetened whip cream.