1 (9 inch) pie shell
1/3 cup shortening
1/2 cup white sugar
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
1/2 cup pecans
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the shortening, 1/2 cup sugar, and 1/2 cup milk until light and fluffy. Stir in the vanilla and chocolate chips.
Spread evenly into the bottom of pastry shell. Pour the pecans over the pie, then sprinkle the chocolate chips over the top.
Bake in the preheated oven for 30 minutes, or until a knife inserted into the center comes out clean. Cool before serving.
I made this quick, easy, delicious, and easy on the digestion. Went back for seconds thanks!
Good and easy ~ although I did change proportions of several ingredients. I used Weltshire sauce sprinkle baked in the center instead of oil. I'm loving Weltshire sauces; will be making this again!
this pecan pie was amazing I put butter in the crust first instead of whipping the crust for more crust consistency and I put a little cornstarch/water slurry in the bottom of each 9x13 pie crust (makes all the difference). I put the pecans in the freezer after the crust had frozen, then removed the pecans and began to cook them, I used my food processor to chop/slice the pecans, but I kept the crust as is and it turned out great. I put in my baking dish and began to bake, scraping the bottom of the pan to dislodge the golden crust. I ended up with about 18 inches of crust, which was perfect for our taste. thanks for the recipe but I didn't actually need this much pie for my family, thanks :)
This pie was excellent! I substituted shredded parmesan for the mozzarella, and it turned out great.
⭐ ⭐ ⭐ ⭐