Pecan Pie

I visited the family folk this past weekend for an early Christmas celebration. My sister-in-law requested I make a certain pie for after the big turkey feast. This is evidently a very special pie, since it's been about five years since I made it and S-I-L remembered how good it was and wanted MORE. The pie did not disappoint. Rave reviews. So I made another yesterday. The recipe is at the end of this post.

The other reason for the trip north was to fetch the college boy. He is home safe and sound for Christmas. Huzzah!

Pecan Pie with Kahlua & Chocolate Chips (Bon Appetit magazine)

1/2 c. sugar

1/4 c. unsalted butter, room temperature

1 T. flour

3/4 c. dark corn syrup

1/4 c. Kahlua or other coffee liqueur

1 t. vanilla extract

3 large eggs

1 c. chopped pecans

1/2 c. chocolate chips

1 9-inch unbaked pie crust

Preheat oven to 375 F. Beat sugar and butter until smooth, beat in flour. Gradually beat in corn syrup, then Kahlua and vanilla. Mix in eggs, then chopped pecans. Sprinkle chocolate chips over bottom of crust. Pour filling into crust. Bake pie until filling is puffed around edges and just set in center, covering edge of crust with foil if browning too quickly, about 45 minutes. Transfer pie to rack and cool completely. (Can be made 1 day ahead. Cover and refrigerate.)