Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3
eggs, beaten
3/4
cup packed brown sugar
3/4
cup light corn syrup
1/3
cup butter, melted
1
teaspoon vanilla
1
cup dark chocolate chips
1
cup heavy whipping cream
2
tablespoons packed brown sugar
1/2
teaspoon vanilla
Preparation
Heat oven to 375°F.
Place softened pie crust in ungreased 9-inch pie plate. Fold and roll pastry under, even with plate; flute as desired.
In large bowl, beat eggs, 3/4 cup brown sugar, the corn syrup, melted butter and 1 teaspoon vanilla with whisk until well blended. Sprinkle 3/4 cup of the chips in bottom of crust-lined pie plate. Pour egg mixture over chips in pie plate.
Bake 40 to 45 minutes or until set; cover edges with foil if crust is getting too dark. Immediately sprinkle remaining 1/4 cup chips over top of pie. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled.
When ready to serve, in chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in 2 tablespoons brown sugar and 1/2 teaspoon vanilla. Increase speed; beat mixture until stiff peaks from. Cut pie into slices, and serve topped with whipped cream. Store covered in refrigerator.
