Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Pie Crust | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 9" baked pie crust
- 1 cup Milk Chocolate Chips
- 2/3 cup Corn Syrup
- 1/3 cup Sugar
- 3 large eggs, beaten
- 1 tsp. vanilla
- 1 cup chopped pecans
- 1/2 cup bittersweet Chocolate, Chopped
- 2 Tbsp vegetable oil
Directions
Preheat oven to 400 degrees
Melt chocolate chips. Remove from heat.
In large bowl combine melted chocolate with the corn syrup, sugar, eggs, vanilla, and pecans.
Pour into cooled pie crust, and bake 10 minutes.
Reduce the oven temperature to 350 degrees, and bake for an additional 25 minutes.
Remove from oven, and cool.
Place 1/2 of the chopped chocolate in a small bowl.
Place the remaining chocolate and oil in double boiler (or small metal bowl set over a pot of simmering water).
Cook the chocolate, whisking until melted.
Pour over the chocolate in the small bowl, whisking to melt.
Pour over warm pie, spreading to the edges to coat the top.
Refrigerate at least 2 hours.