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Jodie’s Chocolate Kahlua Pecan Pie

Another dessert from Chef Jodie Gogis....

(Serves 8)

1 1/2 cup coarsely chopped pecans
8 ounces semi-sweet chocolate chips
8-inch 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

Preheat oven to 325 degrees
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 degrees about 1 hour or until firm.

Serve topped with whipped cream.