Most families have not just one pie at their holiday table, but several. This dessert, though it might play second fiddle to pumpkin pie, is quite delicious in its own right. I like to sprinkle some chocolate chips on the crust before filling and baking, which brings this already rich dessert, well into the decadent category.
Yields 8 servings
Preheat oven to 425 degrees. Roll out pie crust, fit in 9-inch pie plate, trim edges to 1/2 an inch over the edge, fold and crimp as desired. Chill in refrigerator while you prepare filling.
Beat the eggs in a large bowl with a whisk until they are well blended. Add the corn syrup, brown sugar, melted butter, and vanilla and blend well. Stir in pecans.
Remove pie shell from the refrigerator. Sprinkle the bottom with the chocolate chips. Pour in the pecan filling and bake the pie for 15 minutes.
Reduce oven temperature to 350 degrees and continue to bake for another 15-20 minutes, or until the edges are set and the center quivers slightly. Do not over bake. Let the pie cool to room temperature. Serve with whipped cream.