Shelly's Recipe

TURTLE PECAN PIE I

Category: Pie - Nut

1 (9-inch) frozen deep dish pie crust
1 cup light corn syrup
3 eggs, lightly beaten
1/2 cup sugar
1/3 cup butter, melted
1 teaspoon vanilla
1/2 teaspoon salt
1‑1/4 cups toasted pecans*
2 squares (1 ounce each) semisweet chocolate, melted
1/2 cup caramel ice cream topping
Whipped cream and grated chocolate
*To toast nuts, place on ungreased baking sheet. Bake at 350 for 5 to 7 minutes or until lightly browned.

Preheat oven to 350. Place frozen pie crust on baking sheet.

Combine corn syrup, eggs, sugar, butter, vanilla and salt in large bowl; mix well. Reserve 1/2 cup egg mixture. Stir 1 cup pecans and chocolate into remaining egg mixture; pour into pie crust. Stir caramel topping into reserved egg mixture; carefully pour over pecan filling.

Bake 50 to 55 minutes or until filling is set about 3 inches from edge. Cool completely on wire rack. Garnish each serving with whipped cream and grated chocolate.