bar
(3 oz.) bittersweet chocolate, coarsely chopped
3
eggs
1
cup
dark corn syrup*
3/4
cup
sugar
1/2
cup
Shedd's Spread Country Crock® Spread, melted
1
tsp.
vanilla extract
Breyers® All Natural Vanilla Ice Cream
Directions
Preheat oven to 350°.
On lightly floured surface, roll pastry into a 14-inch circle. Lift and press into 9-inch deep-dish pie plate. Fold excess pastry under and press together to form a thick crust, then flute edges. Fill with pecans and chocolate; chill.
Meanwhile, in medium bowl with fork lightly beat eggs. Stir in corn syrup, sugar, Shedd's Spread Country Crock® Spread, and vanilla. Slowly pour into pie crust over pecans and chocolate.
Bake 50 minutes or until center is set, covering edge of crust with aluminum foil after 30 minutes. On wire rack cool completely. Serve with Breyer's® All Natural Vanilla Ice Cream.
*For a New England twist to this Southern classic, substitute 1/4 cup pure maple syrup for 1/4 cup corn syrup.
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