Ingredients

• 1 refrigerated pie crust (from 15-ounce package)
• 1 cup semi-sweet chocolate chips
• 3 tablespoons milk
• 4 eggs
• 3 tablespoons butter, melted
• 2 teaspoons McCormick® Pure Vanilla Extract
• 1 cup dark corn syrup
• 1 cup sugar
• 1/2 teaspoon McCormick® Cinnamon, Ground
• 1/4 teaspoon McCormick® Allspice, Ground
• 1/4 teaspoon salt
• 1 1/2 cups pecan halves

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Instructions

1. Preheat oven to 425 degrees F. Line 9-inch deep dish pie plate with pie crust. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325 degrees F.
2. Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1 1/2 minutes. Stir until smooth. Pour chocolate evenly over crust.
3. Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of foil around edges of crust to prevent over-browning.
4. Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool on completely wire rack.