Recipe by Galley Wench
Sinfully rich! Recipe comes from 1996 Bon Appetite. Grand Marnier or bourbon can be substituted for the Kahlua.
Top Review by Kat's Mom
Nutty, deep, dark chocolate passion on a plate! My Le Creuset deep dish pie plate needed 3/4 of a cup of the chocolate chips to cover the bottom. Next time I will use a nut based pie crust since a flour pie crust didn't complement the wonderful filling as nicely as I'd hoped.
- 1⁄2 cup sugar
- 1⁄4 cup unsalted butter (1/2 stick)
- 1 tablespoon all-purpose flour
- 3⁄4 cup dark corn syrup
- 1⁄4 cup Kahlua or 1⁄4 cup other coffee liqueur
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup chopped pecans
- 1⁄2 cup semi-sweet chocolate chips
- 1 purchased frozen 9-inch deep dish pie shell
- 2⁄3 cup chilled whipping cream
- pecan halves (optional)
Directions See How It's Made
- Preheat oven to 375°F.
- Beat sugar and butter in medium bowl until smooth; beat in flour.
- Gradually beat in corn syrup, then Kahlúa and vanilla. Mix in eggs, then chopped pecans.
- Sprinkle chocolate chips over bottom of crust.
- Pour filling into crust.
- Bake pie until filling is puffed around edges and just set in center, covering edge of crust if browning too quickly, about 45 minutes.
- Transfer pie to rack and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.).
- Beat cream in medium bowl until peaks form.
- Drop whipped cream in small dollops around edge of pie. Place pecan half atop each dollop, if desired.