Pie Bake-Off

From A:

Today at work, we had a building-wide chili and pie bake-off. I made a pie for the competition. There were 12 total pie entries, including peanut butter pie, cookies and cream pie, two pumpkin pies, french silk pie, blackberry pie, ice cream pie, and a few others... including two cornbread pies. I'm not sure what was up with those except that perhaps they were meant to accompany the chili.

My recipe, chocolate chip pecan pie, took second place! If you'd like to recreate my masterpiece in your own home, here is how you do it:

Chocolate Chip Pecan Pie

Ingredients

Crust:
1 refrigerated pie crust, softened as directed on box

Filling and Topping:
¾ cup light corn syrup
½ cup sugar
3 tablespoons butter or margarine, melted
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla
3 eggs
1 cup coarsely chopped pecans
1 cup semisweet chocolate chips (6 oz)
1 teaspoon shortening

Directions

1. Heat oven to 325ºF. Place pie crust in 9-inch glass pie plate as directed on pie crust box.
2. In large bowl, beat corn syrup, sugar, butter, cinnamon, nutmeg, vanilla, and eggs with wire whisk. Stir in pecans and ¾ cup of the chocolate chips. Spread evenly in crust-lined plate. Cover crust edge with strips of foil to prevent excessive browning.
3. Bake 30 minutes. Remove foil; bake 15 to 25 minutes longer or until pie is deep golden brown and filling is set. Cool 15 minutes.
4. In small microwavable bowl, microwave remaining ¼ cup chocolate chips and the shortening uncovered on high 1 minute; stir until smooth. Drizzle chocolate over top of pie.

Serve pie warm or cool.

Happy Baking!!!