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Quick & Easy
Mocha Pecan Pie
The alliance of pecans and chocolate in this rich and luxurious dessert inspires sighs of deep satisfaction.
nine-inch packaged pie shell
1 cup semisweet chocolate chips
3 tablespoons Kahlua
3 large eggs, beaten
1/2 cup firmly packed brown sugar
1 cup light corn syrup
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup (1 stick) butter, melted
1 1/4 cups toasted pecans, coarsely chopped
Preheat oven to 350 degrees F.
Melt chocolate with Kahlua in top of double boiler; set aside. Combine eggs, sugar, corn syrup, vanilla and salt in bowl of an electric
mixer. Beat 1 minute on medium speed until blended; add chocolate mixture; stir to blend. Stir in butter and 1 cup pecans. Pour mixture into pie shell and sprinkle remaining pecans over the top.
Bake for about 45 minutes or until barely set in center. Pie will set as it cools.
Serve with whipped cream or ice cream and a great cup of coffee!
Yield: 12-16 servings
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