Chocolate Pecan Kahlua Pie
cup semisweet chocolate pieces
eggs, lightly beaten
cup light-color corn syrup
cup packed brown sugar
cup butter, melted
cup coffee liqueur
cup chopped pecans, toasted
cup semisweet chocolate pieces, melted (optional)
- Preheat oven to 375 degrees F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, roll out pastry to a circle about 12 inches in diameter. Line a 9-inch foil pie pan with pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Sprinkle the 3/4 cup chocolate pieces over bottom of pie shell.
- For filling, in a bowl, combine eggs, corn syrup, brown sugar, butter, coffee liqueur, flour, and vanilla. Stir in the pecans. Slowly pour filling over chocolate pieces in crust, spreading evenly.
- Cover edge of pie with foil to prevent overbrowning. Bake for 25 minutes. Remove foil. Bake about 10 minutes more or until edge is puffed and a knife inserted near the center comes out clean. Cool on a wire rack. If desired, drizzle pie with melted chocolate. Cover and chill within 2 hours. Attach recipe for Coffee Whipped Cream (below).
Pastry for Single-Crust Pie
tablespoons cold water
- In a bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of flour mixture; toss gently with a fork. Push to side of bowl. Repeat with additional cold water, 1 tablespoon at a time until all is moistened. Shape into a ball.