PIE CHOCOLATE CHIP PECAN WITH KAHLUA

PIE CHOCOLATE CHIP PECAN WITH KAHLUA image

Categories Nut

Yield 6

Number Of Ingredients 23

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For the Crust:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 - 5 tablespoons ice cold water
For the Filling:
3/4 cup semisweet chocolate chips
3 eggs, lightly beaten
3/4 cup light-color corn syrup
1/2 cup packed brown sugar
1/4 cup butter, melted
1/4 cup coffee liqueur (Kahlua)
1 tablespoon all-purpose flour
1 teaspoon vanilla
1 cup chopped pecans, toasted
Preheat oven to 375 degrees F.
For the Crust: In a medium bowl, stir together all-purpose 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 (4 to 5 tablespoons total), until all is moistened. Shape into a ball.
On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle.
Wrap pastry circle around rolling pin; transfer to a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.
Sprinkle with the 3/4 cup chocolate chips.
For the Filling: In a medium bowl, combine eggs, corn syrup, brown sugar, melted butter, coffee liqueur, flour, and vanilla. Stir in the 1 cup chopped pecans. Slowly pour filling over chocolate pieces in bottom of crust.
Cover edge of pie with foil to prevent overbrowning. Bake for 30 minutes. Remove foil.