chocolate chip pecan pie with crème de chocolat

How To Make chocolate chip pecan pie with crème de chocolat

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  Beat eggs with sugar until nicely blended, about 2 minutes. Stir in remaining ingredients until blended. Pour batter into lightly buttered 10 inch pie plate and bake at 350 for 30 minutes or until top is lightly browned. Allow to cool in pan.When cool, frost with Crème de Chocolat and refrigerate for 6 hours or overnight. serves 6 Crème de Chocolat: 3/4 cup cream 1 T. sugar 1 T. crème de cacao liqueur or other chocolat liqueur 2 T. chopped semisweet chocolate chips Beat cream with sugar and liqueur until cream is stiff. Beat in chocolate chips. Note: Pie can be frozen with or without frosting. Wrap in double thicknesses of plastic wrap and then foil. Allow to thaw in refrigerate if frozen with the frosting. This "easy as pie) dessert is one of the simplest and best tasting. It needs a few hours in the refrigerator to allow flavors to blend so it is a good choice to prepare earlier in the day or even 1 day earlier. Source: Renny Darling
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