| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

1/2 cup granulated sugar

1/4 cup butter, softened

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

1/2 cup semisweet chocolate chips

1 unbaked deep dish 9-inch pie crust (see recipe)

Lightly sweetened whipped cream for garnish

1. Preheat oven to 375*F (190*C).
2. With an electric mixer, beat sugar and butter in medium bowl until smooth; beat in flour. Gradually beat in corn syrup, then Kahlúa and vanilla and eggs. Stir in chopped pecans.
3. Sprinkle chocolate chips over bottom of crust. Pour filling into crust.
4. Bake pie until filling is puffed around edges and just set in center, about 45 minutes. Transfer pie to rack and cool completely.
5. Serve topped with a dollop of sweetened whipped cream, if desired.

Makes 8 servings.