Ingredients
Pastry for single-crust pie
2 cups chopped pecans (about 8 oz.)
1 bar (3 oz.) bittersweet chocolate, coarsely chopped
3 eggs
1 cup dark corn syrup*
3/4 cup sugar
1/2 cup Shedd's Spread Country Crock® Spread, melted
1 tsp. vanilla extract
Breyers® Natural Vanilla Ice Cream
Instructions
Preheat oven to 350°.
Roll pastry into 14-inch circle on lightly floured surface. Lift and press into 9-inch deep-dish pie plate. Fold excess pastry under and press together to form a thick crust, then flute edges. Fill with pecans, then chocolate; chill.
Meanwhile, lightly beat eggs in medium bowl, with fork. Stir in corn syrup, sugar, Shedd's Spread Country Crock® Spread and vanilla. Slowly pour into pie crust over pecans and chocolate.
Bake 50 minutes or until center is set, covering edge of crust with aluminum foil after 30 minutes. Cool completely on wire rack. Serve with Breyer's® All Natural Vanilla Ice Cream.