Chocolate Pecan Hobgoblin Pie

makes two 9-inch pies

Ingredients:

• 6 large eggs
• 1 cup dark corn syrup
• 1/2 tsp. cinnamon
• 1 tsp. pure vanilla extract
• 1 cup whipping cream
• 1/2 tsp. salt
• 2 cups sugar
• 4 Tbsp. unsalted butter
• 4 oz. bittersweet chocolate, melted
• 1 Tbsp. Hobgoblin
• 7 cups pecan halves (24 oz.)

Step by Step:

Preheat oven to 350° F. Add to a blender, in order: 3 large eggs, 1/2 cup cream, 1/2 cup corn syrup, 1/4 tsp. salt, 1/4 tsp. cinnamon, 1 cup sugar, 1/2 tsp. vanilla, 2 Tbsp. butter. Blend for 5 seconds and add 2-1/2 cups pecans. Blend until nuts are coarsely chopped. Pour filling into one pie shell. Repeat for the second pie. Arrange 1/2 of reserved pecans on top of each pie.

Bake for 20 minutes. Drizzle chocolate mixture over each pie and bake for approximately 15 minutes, until crusts brown and fillings puff. (Cover with foil if they brown too quickly). Pies should be firm around edges and slightly soft in the center. Cool on racks.