Feb 24 2009
Pecan Pie with Kahlua and Chocolate Chips
Pecan Pie with Kahlua and Chocolate Chips
1/2 cup sugar
1/4 cup butter, room temperature
1 tablespoon flour
3/4 cup dark corn syrup
1/4 cup Kahlua or other coffee liqueur
1 teaspoon vanilla extract
3 large eggs
1 cup pecans, chopped
1/2 cup semisweet chocolate chips
1 9″ pie crust
2/3 cup whipping cream, chilled
pecan halves (optional)
Preheat oven to 375F. Beat sugar and butter in medium bowl until smooth, beat in flour. Gradually beat in corn syrup, then Kahlua 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 with foil if browning too quickly, about 45 mins. Transfer pie to rack and cool completely. (Can be made 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.
