Shelly's Recipe

TURTLE NUT PIE

Category: Pie - Nut

3 eggs
1 cup light corn syrup
2/3 cup sugar
1/3 cup butter, melted
1/2 tsp salt
1 cup pecans
2 (1 oz) squares semisweet chocolate, melted
1 (9-inch) unbaked or frozen deep-dish pie crust*
1/2 cup caramel flavored topping for ice cream

Preheat to 350. In medium bowl with fork, beat eggs slightly. Add corn syrup, sugar, margarine and salt; stir until well blended. Reserve 1/2 cup egg mixture; set aside.

Stir pecans and chocolate into remaining egg mixture; pour into pie crust. Mix caramel sauce and reserved egg mixture; carefully pour over pecan filling. Bake 50 to 55 minutes or until filling is set about 3 inches from edge. Remove to wire rack. Cool completely.

NOTE: To use prepared frozen pie crust: Use 9-inch deep-dish pie crust. Do not thaw. Preheat oven and a cookie sheet. Pour filling into frozen crust; bake on cookie sheet. (Insulated cookie sheet is not recommended)