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1 refrigerated pie crust,
(from 14.1-ounce package)
1 cup semi-sweet chocolate chips
3 tablespoons milk
3 tablespoons butter, melted
2 teaspoons McCormick®
1 cup dark corn syrup
1 cup sugar
1/2 tsp. McCormick® Ground Cinnamon
1/4 tsp. McCormick® Ground Allspice
1/4 tsp. salt
1 1/2 cups pecan halves
Preheat oven to 425°F. Line 9-inch deep dish pie plate with pie crust. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325°F.
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.
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.
Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool completely on wire rack.
Holiday-Flavored Whipped Toppings
•For Vanilla Whipped Cream, beat 1 cup heavy cream, 1/4 cup confectioners’ sugar and 1 teaspoon McCormick® Pure Vanilla Extract in medium bowl with electric mixer on high speed until stiff peaks form.
•For Candy Cane Whipped Cream, beat 1 cup heavy cream, 1/4 cup confectioners’ sugar, 1/2 teaspoon McCormick® Pure Vanilla Extract and 1/4 teaspoon McCormick® Pure Peppermint Extract in medium bowl with electric mixer on high speed until stiff peaks form.
•For Cocoa Cinnamon Whipped Cream, beat 1 cup heavy cream, 2 teaspoons unsweetened cocoa powder,1/2 teaspoon McCormick® Ground Cinnamon and 1/2 teaspoon McCormick® Pure Vanilla Extract in medium bowl with electric mixer on high speed until stiff peaks form.
•For Eggnog Whipped Cream, beat 1 cup heavy cream, 1/2 teaspoon McCormick® Pure Vanilla Extract, 1/4 teaspoon McCormick® Ground Nutmeg and 1/4 teaspoon McCormick® Imitation Rum Extract in medium bowl with electric mixer on high speed until stiff peaks form.