Lauren’s World Famous Mocha Pecan Pie recipe
9-inch pie crust
(I use a graham cracker crumb crust OR a Whole Foods gluten-free crust)
3/4 C sugar (I use brown or Turbinado sugar)
1/2 C maple syrup or dark corn syrup
2 T coffee liqueur or brewed strong black coffee / decaf
2 T butter
2 T unbleached white or gluten free all purpose flour
3 large eggs
1/2 C semi-sweet chocolate chips
1 C toasted pecans
Preheat oven to 400°
Place all ingredients, except the pecans in a blender or food processor and puree until chocolate chips are completely ground up and everything is smooth. If you don’t have those machines, melt the chocolate & butter on very low heat, cool it, and beat it with all the other filling ingredients except the pecans. Pour the filling over the pecans in a bowl and stir just enough to coat the nuts.
Pour the filling into the unbaked 9-inch pie shell. Bake at 400° for 10 minutes, then reduce the heat to 350° and bake for another 30 minutes or until the filling is set but still moist. Cool completely before cutting.
Serve with whipped cream or ( YUM!! ) vanilla ice cream