Ingredients

1 ready-to-use refrigerated pie crust

2 t. flour, divided

3 eggs

1 c. light corn syrup

1 c. sugar

2 T. butter, melted

1 t. vanilla

1 c. Pecan halves

2 oz. semi-sweet chocolate, coarsely chopped

1/2 t. sea salt

Preparation

  1. Heat oven to 400 degrees.
  2. Unroll pie crust; sprinkle with half the flour. Turn; sprinkle with remaining flour. Press firmly onto bottom and up side o f 9 in. pie plate; flute edge.
  3. Whisk next 5 ingredients until blended. Stir in nuts; pour into crust. Sprinkle with chocolate.
  4. Bake 15 min. Reduce oven temperature to 350 degrees. Continue baking 30-35 min. or until top is puffed and lightly browned. Cool completely, sprinkling with salt after 15 min.