Betty Crocker's Chocolate Brownie Pecan Pie Recipe

Something's rotten in the State of Utah...well, it's more like something is burned. Thanksgiving is two weeks away and if you're hosting and cooking dinner, now is the time to start preparing! (Or you can just buy everything pre-made and save yourself the hassle of airing out your kitchen when it's 30 degrees outside.)

I wanted to get a jump on the holiday by trying new pie recipes and something went wrong with this one. I thought as I overfilled the pie shell, that it was just too much filling but I poured it all in anyway. Within two minutes, the filling was burning on the bottom of my stove. I also had to pull this pie out ten minutes early and it wasn't quite done so if you make this - only pour enough of the filling so it's even with the inner pie crust. And put a cookie sheet on the rack below it just to be sure. :)

Ingredients:

• 3 ounces unsweetened baking chocolate
• 3 tablespoons butter or margarine
• 2 cups sugar
• 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• 4 eggs  
• 1 1/2 cups pecan halves
• 1/2 teaspoon vanilla
• 9-inch ready-to-bake pie crust

Preparations:

1. Heat oven to 375º. Place chocolate and butter in microwavable bowl. Microwave uncovered on High 1 to 2 minutes, stirring every minute, until chocolate is melted; cool.
2. Mix sugar, flour and salt. Beat eggs slightly in large bowl with fork. Stir in sugar mixture and cooled chocolate mixture. Stir in pecans and vanilla. Pour into pie crust.
3. Bake 40 to 45 minutes or until center is set. Cool completely on wire rack, about 1 hour. Do not refrigerate. Serve with whipped cream.