I have not shared a recipe in awhile and I thought this delightful goody was too good not to share.
We tried this on Thanksgiving and it was amazing!
Photo & Recipe by Taste of Home
1/2 cup chopped pecans
1/2 cup dark chocolate chips
1 frozen pie shell (9 inches)
3 eggs, lightly beaten
1 cup sugar
1 cup dark corn syrup
2 tablespoons butter, melted
1 tablespoon coffee liqueur
1 teaspoon ground ancho chili pepper*
1 teaspoon vanilla extract
1 cup pecan halves
* I did not use the ancho chili pepper – and the pie still turned out amazing!
Sprinkle chopped pecans and chocolate chips into pastry shell. In a small bowl, whisk the eggs, sugar, corn syrup, butter, liqueur, pepper and vanilla. Pour into pastry; arrange pecan halves over filling.
Bake at 350° for 55-60 minutes or until set. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.