Chocolate Pecan Pie
1 (15 oz) pkg refrigerated pie crusts
4 large eggs
1 tbsp whipping cream
1 cup firmly packed dark brown sugar
3/4 cup light corn syrup
6 tbsp unsalted butter, melted
2 (1 oz squares unsweetened chocolate, melted
2 tsp vanilla extract
1/4 tsp salt
1 1/2 cups chopped pecans, lightly toasted
2/3 cup pecan halves
Unroll 1 piecrust and place in a 9 inch pie plate. Fold edges under, and crimp.
Line a baking sheet with parchment paper. Unroll remaining piecrust. Using a 1 inch star shaped cutter, cut out 12 stars. Repeat procedure using a 1 1/2 inch star shaped cutter to cut out 5 stars. Transfer star to a clean baking sheet. Whisk together 1 egg and cream. Brush egg wash over pastry stars and around crimped edge of piecrust. Chill.
Whisk remaining 3 eggs in a bowl. Whisk in brown sugar and next 5 ingredients; stir in chopped pecans. Pour filling into pastry shell. Arrange pecan halves around outer edge of filling. Arrange pastry stars on top of pie.
Bake at 350 degrees on bottom oven rack for 48-50 minutes or until filling is set and pastry stars are browned. Cool pie on a wire rack.