Ingredients
- 1/2 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package
- 1 pkg (250 g) cream cheese, softened
- 1/3 cup (75 mL) granulated sugar
- Dash salt
- 1 tsp (5 mL) vanilla
- 1 egg
- 1 cup (250 mL) chopped pecans
- 1/2 cup (125 mL) semisweet chocolate chips
- 3 eggs
- 1/4 cup (50 mL) granulated sugar
- 1 cup (250 mL) light corn syrup
- 1 tsp (5 mL) vanilla
- 1 square (28 g/1 oz) unsweetened baking chocolate, melted, cooled
- 1/2 cup (125 mL) whipping cream
- 1 tbsp (15 mL) chocolate-flavour syrup
Method
- Heat oven to 375ºF. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In small bowl, beat cream cheese, 1/3 cup sugar, the salt, 1 teaspoon vanilla and 1 egg with electric mixer on low speed until well blended. Spread cream cheese mixture into bottom of crust-lined pie plate. Sprinkle with pecans and chocolate chips.
- In small bowl, beat topping ingredients on medium speed just until blended. Carefully pour topping over pecans and chocolate chips. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
- Bake 40 to 45 minutes or until centre is set. Cool on cooling rack at least 2 hours before serving.
- In chilled small bowl, beat whipping cream on high speed until stiff peaks form. Drizzle each pie wedge with chocolate syrup. Spoon dollop of whipped cream on each pie wedge; drizzle with chocolate syrup. Cover and refrigerate any remaining pie.