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Chocolate Kahlua Pie With Pecans

12 cup sugar
14 cup unsalted butter (1/2 stick)
1 tablespoon all-purpose flour
34 cup dark corn syrup
14 cup Kahlua or 14 cup other coffee liqueur
1 teaspoon vanilla extract
3 large eggs
1 cup chopped pecans
12 cup semi-sweet chocolate chips
1 purchased frozen 9-inch deep dish pie shell
23 cup chilled whipping cream
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 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.

Source: www.food.com