Place pie plate on a rimmed baking sheet. Reserve 2 tablespoons chocolate chips for topping. Bake on center rack of oven for 60 to 70 minutes. I mixed 3 4 cup giradelli mini chocolate chips with the pecan filling before putting in the pie shell. Add the corn syrup sugar bourbon and the chopped chocolate.
I also used 1 tsp instant expresso instead of coffee powder with no water. In a large bowl whisk together the eggs butter corn syrup sugar and vanilla extract then pour it over the pecans and chocolate and bake for 35 40 minutes or until pie is set. Step 2 beat eggs sugar salt margarine and syrup with hand beater. Cover bottom of pie crust with pecans. Arrange pecans over filling.
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In large bowl beat sugar butter corn syrup bourbon 1 2 teaspoon salt and the eggs with hand beater. Cover edge with 2 to 3 inch strip of foil to prevent excess browning. Preheat the oven to 375 degrees f. Pour the mixture into the prepared crust. Pour filling into prepared crust.
Stir in pecans and chocolate chips. Place pie crust in 9 inch glass pie plate as directed on box for one crust filled pie. Preheat oven to 375 degrees f 190 degrees c. Add the corn syrup sugar bourbon and the chopped chocolate. Pour mixture into pie crust.
Arrange pecans in one even layer over filling. In a medium bowl whisk together the eggs and melted butter. Preheat the oven to 375 f. Cool pie on a wire rack until completely cooled before serving. Add the chocolate chips and pecans to your pie crust.
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Cool pie on a wire rack until completely cooled before serving. I also used 1 tsp instant expresso instead of coffee powder with no water. In a large bowl mix together corn syrup eggs brown sugar cocoa powder salt and vanilla until smooth. Place pie plate on a rimmed baking sheet.
