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A decadently rich chocolate
chip and pecan pie with a kiss of Kahlua.
Kahlúa
Pecan Pie with Chocolate Chips
- 1/2 cup granulated sugar
- 1/4 cup butter, softened
- 1 tablespoon all-purpose
flour
- 3/4 cup dark corn syrup
- 1/4 cup Kahlúa
or other coffee liqueur
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup chopped pecans
- 1/2 cup semisweet chocolate
chips
- 1 unbaked deep dish 9-inch
pie crust (see
recipe)
- Lightly sweetened whipped
cream for garnish
- Preheat oven to 375°F (190°C).
- With an electric mixer,
beat sugar and butter in medium bowl until smooth; beat in flour. Gradually beat in corn syrup,
then Kahlúa and vanilla
and eggs. Stir in 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, about 45 minutes. Transfer pie to rack and cool
completely.
- Serve topped with a dollop
of sweetened whipped cream, if desired.
Makes 8 servings.
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