Simply Pecan Pie

Ingredients

1 pie crust (from a 15 ounce package of refrigerated piecrusts) or 1/2 batch Double Piecrust Recipe, rolled out
4 large eggs
1 cup light corn syrup
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 teaspoon vanilla extract
2 cups pecan halves
1/3 cup mini chocolate chips

Directions

1. Heat oven to 350 degrees °F. Fit piecrust into a 9 inch pie plate.
2. In a large bowl, lightly beat eggs. Stir in corn syrup, granulated and dark brown sugar and vanilla until combined. Stir in 1 1/2 cups of the pecans and the chocolate chips. Pour into pie shell and scatter the remaining 1/2 cup pecans over the top.
3. Bake at 350 degrees °F for 55 minutes or until knife inserted between center and rim tests clean. Cool on rack to room temperature. Serve with Brandied Whipped Cream, if desired.

Double Piecrust

Ingredients

2 1/2 cups all purpose flour
1 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/2 cup solid vegetable shortening, chilled
6 to 8 tablespoons cold water

Directions

1. Stir flour and salt in a bowl. Cut in butter and shortening with a pastry blender until mixture resembles coarse meal. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork after each addition, until pastry is just moist enough to hold together.
2. Divide pastry in half; shape each half into a disk. Wrap in plastic wrap. Chill for 1 hour or up to 2 days.

Per serving: 397 calories; 21 grams of fat; 5 grams of protein; 53 grams of carbohydrates; 2 grams of fiber; 111 milligrams sodium; 74 milligrams cholesterol.

Percent Daily Values are based on a 2,000 calorie diet.

Makes: 12 servings.