Preheat oven to 350°.
On lightly floured surface, roll pastry into 14-inch circle. Lift and press into 9-inch deep-dish pie plate. Fold excess pastry under and press together to form a thick crust, then flute edges. Fill with pecans, then chocolate; chill.
Meanwhile, in medium bowl, with fork, lightly beat eggs. Stir in corn syrup, sugar, Shedd's Spread Country Crock® Spread and vanilla. Slowly pour into pie crust over pecans and chocolate.
Bake 50 minutes or until center is set, covering edge of crust with aluminum foil after 30 minutes. On wire rack, cool completely. Serve with Breyer's® All Natural Vanilla Ice Cream.
*For a New England twist to this Southern classic, substitute 1/4 cup pure maple syrup for 1/4 cup corn syrup.
Cost per recipe*: $11.93.
Cost per serving*: $0.99.
*Based on average retail prices at national supermarkets.
Nutrition Information per serving without ice cream
Calories 410, Calories From Fat 240, Saturated Fat 5g, Trans Fat 0g, Total Fat 27g, Cholesterol 55mg, Sodium 180mg, Total Carbohydrates 45g, Sugars 24g, Dietary Fiber 3g, Protein 4g, Vitamin A 8%, Vitamin C 0%, Calcium 2%, Iron 6%