Pastry for 9-inch pie 1/4 ts Salt
1/3 c Butter or margarine; melted 1 c Pecan halves
1 c Sugar 1/4 c Semisweet chocolate morsels
1 c Light corn syrup 1/2 c Whipping cream
4 ea Eggs; beaten 1/2 ts Praline liqueur
1 ts Vanilla extract 2 tb Powdered sugar
Press pie pastry into a 9-inch tart pan with removable bottom; set
pastry aside.
Combine butter, 1 cup sugar, and corn syrup in a medium saucepan;
cook over low heat; stirring constantly, until all sugar dissolves.
Let mixture cool slightly.
Add beaten eggs, 1 teaspoon vanilla, and salt; stir well. Pour
filling into prepared pastry shell, and top with pecan halves. Bake
at 325F for 50 to 55 minutes.
Place chocolate morsels in a heavy-duty zip-top plastic bag; seal.
Submerge bag in boiling water until chocolate morsels melt. Snip a
tiny hole in end of bag with scissors; drizzle melted chocolate
thinly over top of pecan pie.
Combine whipping cream, 1/2 teaspoon vanilla, and praline liqueur
in mixing bowl; beat at medium speed of an electric mixer until
mixture is foamy. Gradually add powdered sugar to whipped cream
mixture, beating until soft peaks form.
Serve on individual dessert plates. Spoon about 2 tablespoons
whipped cream mixture onto each dessert plate. Place a slice of
pie on top of cream mixture, and serve immediately.
Yield: one 9-inch pie.
“Southern Living” November, 1990 Typos by Jeff Pruett.
Yields
1 x 9″ pie
