Hy-Vee Recipes and Ideas

Directions

1. Step1
   Preheat oven to 325 degrees.
2. Step2
   In a large bowl, combine flour, pecans and brown sugar. Cut in cold butter until mixture resembles coarse meal. Press firmly into buttered 9-inch pie pan.
3. Step3
   Bake for 20 to 25 minutes or until golden. Cool on a wire rack.
4. Step4
   Meanwhile, for filling, in a medium saucepan combine 1 cup cream, chocolate chips, sugar and butter. Cook and stir over low heat for 10 minutes or until chocolate is melted. Remove from heat.
5. Step5
   Gradually stir about half of the hot mixture into egg yolks. Return to saucepan. Cook and stir over medium-low heat for 5 minutes or until mixture is slightly thickened and begins to bubble. Remove from heat. Stir in chocolate liqueur.
6. Step6
   Place saucepan in sink of ice water and let stand for 30 minutes, stirring occasionally.
7. Step7
   Transfer chocolate mixture to a large bowl. Beat with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy. Spread in pastry shell. Cover and refrigerate for at least 5 hours and up to 24 hours.
8. Step8
   For sweetened whipped cream, in a small chilled bowl combine whipping cream and 1 teaspoon vanilla. Beat with an electric mixer on medium to high speed until soft peaks form, adding sugar gradually 1 tablespoon at a time.
9. Step9
   Serve pie topped with whipped cream. If desired, garnish with chocolate shavings.