[Recipe courtesy of Woman’s Day magazine; Photo by Joe Schmelzer]
Chocolate Pecan Pie Recipe
Yields one nine-inch pie
1 refrigerated ready-to-bake pie crust (from a 15-oz box of 2)
1 cup (6 oz) semisweet chocolate chips
1 cup light corn syrup
1 cup firmly packed light-brown sugar
3 large eggs
2 Tbsp stick butter, melted
1 and 1⁄2 tsp vanilla extract
1⁄2 tsp salt
6 oz (1 & 1⁄2 cups) pecan halves, 1⁄2 cup chopped
Serving Suggestion: Kahlua Whipped Cream (recipe follows)
Place oven rack in lowest third of oven. Heat to 350°F. Fit crust into a 9-in. pie plate. Crimp or flute edges as desired.
Scatter chocolate chips evenly in the crust. Whisk syrup, sugar, eggs, butter, vanilla, salt and 1⁄2 cup chopped pecans in a large bowl until well blended. Pour evenly over chips. Arrange pecan halves on top.
Bake 50 minutes, or until crust and pecans are browned. If crust begins to darken too quickly, cover edges with foil.
Cool completely on a wire rack.
Kahlua Whipped Cream: Beat 1⁄2 cup heavy (whipping) cream and 1 Tbsp Kahlua or other coffee-flavored liqueur until soft peaks form when beaters are lifted.
Note: The pie can be made up to 3 days ahead. Cool, cover and leave at room temperature. Make the whipped cream up to 1 hour before serving. Refrigerate in serving bowl. Serve the Pecan Pie topped with Kahlua whipped cream and make your Thanksgiving memorable!