The crust was from the pie that I made last week. If you want the recipe go to pie #29. Let’s just say, pre-made:)
1/2 cup sugar
1/4 cup ( 1/2 stick) unsalted butter, room temperature
1 tbsp. all-purpose flour
3/4 cup dark corn syrup
1/4 cup Creme de Cacao or Kahlúa or coffee liqueur
1 tsp. vanilla extract
3 large eggs
1 cup chopped pecans
1/2 cup semi-sweet chocolate chips (I added a full cup; I like chocolate)
2/3 cup chilled whipping cream (or cool hwip)
Preheat oven to 375°F. Beat sugar and butter in medium bowl until smooth; beat in flour. Gradually beat in corn syrup, then Creme de Cacao and vanilla. Mix in eggs, then chopped pecans. Sprinkle chocolate chips over bottom of crust. Pour filling into crust.
Bake pie until filling is puffed around edges and just set in center, covering edge of crust if browning too quickly, about 45 minutes. Transfer pie to rack and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)
Beat cream in medium bowl until peaks form. Drop whipped cream in small dollops around edge of pie. Or slather with Cool Hwip.
It’s a good gooey pie with the melted chocolate and it tastes like hot brownie with nuts. I have a bigger piece later, probably with the ice cream. Hey, it is HOT!
After serving be sure to cover and refrigerate.