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Jodie’s Chocolate Kahlua Pecan Pie

Another dessert from Chef Jodie Gogis....

(Serves 8)

Ingredients:
1 1/2 cup coarsely chopped pecans
8 oz. semi sweet chocolate chips
8" pie shell, partially baked (can also be made in tart shells)
1/2 cup light corn syrup
1/2 cup white sugar
2 large eggs
1/4 cup butter, melted and cooled
1/2 cup Kahlua

Preparation:
Preheat oven to 325°F.
1) Sprinkle pecan and chocolate chips in bottom of pie shell.
2) Blend corn syrup, sugar and eggs.
3) Mix Kahlua in melted butter. Add to egg mixture.
4) Pour in pie shell or tarts, bake at 325°F about 1 hour or until firm.

Serve topped with whipped cream.

October 24, 2001