Thursday, November 24, 2011

THANKSGIVING RECIPE! - Chocolate Kahlua Pecan Pie

This pie belongs on your table and in your belleh ALL WINTER LONG. It was so delicious with a nice mild cup of after-dinner coffee.  It was the perfect ending to a fantabulous Thanksgiving meal, and it would be spectacular for breakfast on Christmas morning!  I hope you enjoy it as much as I did.  And now to go put on my comfy stretch pants. Oh yeah.


1 unbaked 9-inch pie shell
2 cups of pecan halves
3 eggs, beaten
3 Tbsp. melted butter
1/2 cup light corn syrup
1 cup sugar
2 Tbsp. Kahlua
4 oz. semisweet chocolate chips

1.  Preheat oven to 375.
2.  Place unbaked pie shell in a 9-inch round pie pan.
3.  Place pecans in the bottom of the pie shell.
 4.  In a bowl, beat the eggs and melted butter together.
 5.  Add the corn syrup, sugar, Kahlua, and chocolate chips.
 6.  Pour the mixture over the pecans in the pie shell.
 7.  Place the pie pan on a heavy cookie sheet and bake for 15 minutes.  Lower the temperature to 350 and bake another 25 minutes.

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