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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 12 |
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This was from a magazine. I thought it looked really yummy! Ingredients:
1 refrigerated ready-to-bake pie crust |
1 cup semi-sweet chocolate chips |
1 cup light corn syrup |
1 cup firmly packed light brown sugar |
3 large eggs |
2 tablespoons stick butter, melted |
1 1/2 teaspoons vanilla extract |
1/2 teaspoon salt |
6 ounces pecan halves, 1/2 cup chopped |
1/2 cup heavy whipping cream |
1 tablespoon kahlua or 1 tablespoon other coffee-flavored liqueur |
Directions:
1. Place oven rack on lowest third of oven. Heat to 350 degrees. Fit crust inot a 9 inch pie plate. Crimp or flute edges.
2. Scatter chips evenly in crust. Whisk syrup, sugar, eggs, butter, vanilla, salt and 1/2 cup chopped pecans in a large bowl until well blended. Pour evenly over chips.
3. Arrange pecan halves on top.
4. Bake 50 minutes, or until crust and pecans are browned. If crust begins to darken too quickly, cover edges with foil.
5. Cool completely on a wire rack.
6. For cream, beat the heavy cream and Kahlua until soft peaks form when beaters are lifted.
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