Source:

Angela Creighton

Serves/Makes:8 servings

Ingredients

• one 9 inch pie shell
• 1/3 cup (80 ml) butter or margarine
• 2/3 cup (150 ml) sugar
• 3 eggs
• 1 cup (225 ml) light corn syrup
• 1 cup (225 ml) pecans, coarsely chopped
• 1/4 tsp (1 ml) salt
• 1 cup (225 ml) semisweet chocolate chips
• 1 tsp (5 ml) instant coffee or espresso in 1 tsp (5 ml) water (optional)
• 1/2 cup (125 ml) whipping cream
• 1/4 tsp (1 ml) vanilla extract
• 1 tsp (5 ml) confectioners sugar

Preparation

• In a medium saucepan, melt the butter over low heat.
• Stir in sugar, and set aside to cool.
• In a mixing bowl, beat eggs well.
• Stir in chopped pecans and melted butter mixture.
• Stir in coffee if using.
• Spread chocolate chips evenly over the bottom of the pie crust.
• Pour pecan mixture over the crust.
• Bake at 375 degrees (200 C.) F. for 45 to 50 minutes, or until set.
• Cover and let stand at room temperature about 8 hours before serving.
• Pie will be soft.
• Combine cream, confectioners' sugar, and vanilla in a small mixing bowl. Whip until stiff.
• Garnish pie with whipped cream.

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