Feb 24 2009
New Orleans Chocolate Pecan Pie
New Orleans Chocolate Pecan Pie
Crust
Use a 9″ unbaked pastry shell
Filling
2 eggs
1 cup sugar
4 Tablespoons cornstarch
8 Tablespoons butter, melted
1/4 cup Praline liqueur
1 cup pecans, chopped
6 ounce package semisweet chocolate chips
Whipped cream or vanilla ice cream
Praline liqueur for garnish
Preheat oven to 350 degrees
Beat eggs slightly. Combine sugar and cornstarch and gradually add to eggs, mixing well. Stir in the melted butter. Add the Praline liqueur. Add pecans and chocolate chips. Pour into unbaked pastry shell. Bake 45-50 minutes. Cool. Garnish with whipped cream or a scoop of vanilla ice cream. Spoon 1 Tablespoon Praline liqueur over all.
Serves 7 to 8
