Adding chocolate to pecan pie somehow cuts down the sweetness and creates a more rich, savory quality. This Classic Pecan Pie was as good as any traditional pecan pie I have eaten in the past but there is something special about the chocolate version. I guess there's no question which one I will make next year! If you don't happen to be a chocolate person, however, this pie recipe is a good choice. It is a bit on the sweet side so I recommend cutting the sugar from 1 cup to 3/4 cup.
1 cup Karo Light Corn Syrup
1 cup sugar
2 Tbsp butter, melted
1 tsp pure vanilla extract
1 1/2 cups pecans
1 9-inch unbaked deep dish pie crust
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
Pour pie into crust. Bake at 350 degrees on center rack of oven for 60 to 70 minutes. Cool before serving.