Pecan Pie with Kahlua and Chocolate Chips
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8 to 10
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup chopped pecans
- 1/2 cup semisweet chocolate chips
- 1/2 cup sugar
- 1 tablespoon all purpose flour
- 3/4 cup dark corn syrup
- Carbohydrate 52 g(17%)
- Cholesterol 86 mg(29%)
- Fat 27 g(42%)
- Fiber 2 g(8%)
- Protein 4 g(9%)
- Saturated Fat 11 g(54%)
- Sodium 161 mg(7%)
- Calories 464
Preparation 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.
Preparation 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.
