2 Great are the works of the LORD, studied by all who delight in them.
3 Full of splendor and majesty is his work, and his righteousness endures forever. - Psalm 111:2-3
2 regular pie crust, thaw and pierce bottom with fork
1 1/2 c rough chopped pecans
3 eggs, beaten
1 c sugar
1/4 c melted salted butter, cooled
1/2 c light Karo syrup
1 t cinnamon
Bag of 60% Ghirardelli bittersweet chocolate cacao chips
Beat eggs with a fork and then beat in sugar with a fork.
Add cooled melted butter, Karo and cinnamon.
Last add pecans.
Drop chocolate chips on the crust.
Space chocolate chips not touching across the bottom of pie crust.
Pour 1/2 of the pecan pie filling on top.
Bake 375 degrees, top rack, for 20 minutes.
Bump down to 350 and bake 10-15 more minutes.
When ready, pie should be browned and firm when you shake the pan.
It can be a little wiggly right in the middle and it will set when it cools, around 10 minutes.
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