Prep / Total time : 2 hours Serves 8
1/2 (14 ounces) package refrigerated piecrusts
1/2 cup butter
2 (1 ounce) unsweetened chocolate baking squares
1 (5 ounce) can evaporated milk (2/3 cup)
2 large eggs
2 teaspoons vanilla extract , divided
1-1/2 cups granulated sugar
3 tablespoons unsweetened cocoa
2 tablespoons all-purpose flour
1/2 teaspoon salt
1-1/2 cups pecan halves and pieces
1/3 cup firmly packed light brown sugar
1 tablespoon light corn syrup
***Sweetened whipped cream***
1. Preheat oven to 350F. Roll piecrust into a 13-inch circle on a lightly floured surface . Fit into a 9-inch pie plate ; fold edges under and crimp.
2. Microwave butter and chocolate squares in a large microwave-safe-bowl at MEDIUM (50% power) 1-1/2 minutes or until melted and smooth , stirring at 30-second intervals . Whisk in evaporated milk , eggs and 1 teaspoon vanilla .
3. Stir together granulated sugar and next 3 ingredients . Add sugar mixture to chocolate mixture , whisking until smooth . Pour into prepared pie crust .
4. Bake pie at 350F for 40 minutes . Stir together pecans , next 2 ingredients and remaining 1 teaspoon vanilla ; sprinkle over pie . Bake 10 more minutes or until set . Remove from oven to a wire rack ; cool completely (about 1 hour) . Serve with whipped cream .