Chocolate Ribbon Pecan Pie
|9 inch single crust pie pastry||1|
|Cream cheese||8 Ounce, softened (1 Package)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Chopped pecans||1 1⁄4 Cup (20 tbs)|
|Semi-sweet chocolate chips||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Light corn syrup||1 Cup (16 tbs)|
|Unsweetened chocolate||1 Ounce, melted and cooled (1 Ounce Per Square)|
Heat oven to 375°F.
In small bowl, combine cream cheese, 1/3 cup sugar, salt, 1 teaspoon vanilla and 1 egg; beat at medium speed until well blended.
Spread in bottom of pastry-lined pan.
Sprinkle with pecans and chocolate chips.
In small bowl, combine all topping ingredients; beat at medium speed just until blended.
Carefully pour topping over pecans.
Bake at 375°F for 35 to 40 minutes or until filling is set and center is firm to the touch.
Cut into small wedges.