Pecan Pie with Kahlua and Chocolate Chips

I know this is a departure from my typical 1 Bowl Eating recipes, but it's Thanksgiving and this is soooo yummy!

from Bon Appétit | December 1996

Serves 8 to 10.

1/2 cup sugar

1/4 cup ( 1/2 stick) unsalted butter, room temperature

1 tablespoon all purpose flour

3/4 cup dark corn syrup

1/4 cup Kahlúa or other coffee liqueur

1 teaspoon vanilla extract

3 large eggs

1 cup chopped pecans (toasted is best)

1/2 cup semisweet chocolate chips

1 purchased frozen deep-dish 9-inch pie crust

2/3 cup chilled whipping cream

Pecan halves (optional)

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.