I had such a craving. So despite extreme heat in MD, I have this baking in my oven as I type smileys/smile.gif
PECAN PIE WITH KAHLUA AND CHOCOLATE CHIPS
A sinfully rich dessert that's amazingly easy to prepare.
1/2 cup sugar
1/4 cup ( 1/2 stick) unsalted butter, room temperature
1 tablespoon all purpose flour
3/4 cup dark corn syrup
1/4 cup Kahlúa or other coffee liqueur (we prefer Bailey's)
1 teaspoon vanilla extract
3 large eggs
1 cup chopped pecans
1/2 cup semisweet chocolate chips
1 purchased frozen deep-dish 9-inch pie crust
2/3 cup chilled whipping cream
Pecan halves (optional)
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.
Serves 8 to 10.
Bon Appétit
December 1996
Sharon Blonder Leff
Longmeadow, Massachusetts
PECAN PIE WITH KAHLUA AND CHOCOLATE CHIPS
A sinfully rich dessert that's amazingly easy to prepare.
1/2 cup sugar
1/4 cup ( 1/2 stick) unsalted butter, room temperature
1 tablespoon all purpose flour
3/4 cup dark corn syrup
1/4 cup Kahlúa or other coffee liqueur (we prefer Bailey's)
1 teaspoon vanilla extract
3 large eggs
1 cup chopped pecans
1/2 cup semisweet chocolate chips
1 purchased frozen deep-dish 9-inch pie crust
2/3 cup chilled whipping cream
Pecan halves (optional)
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.
Serves 8 to 10.
Bon Appétit
December 1996
Sharon Blonder Leff
Longmeadow, Massachusetts