Choc. Pecan Pie w/cappuccino cream

[jkath]

Chocolate Pecan Pie
with Cappuccino Cream


The pie holds well and can be made a day in advance. The cream can also be made ahead and held in the refrigerator.


1 refrigerated pie crust (I like pillsbury's)
Filling:
3 eggs
1 cup sugar
1 tsp. vanilla
1 1/2 tbs. rum
3/4 cup light corn syrup
3 oz. bittersweet chocolate, melted
14 oz. can Sweetened
Condensed Milk
3 tbs. flour
1 cup pecans

Whipped cream topping:
1 cup well-chilled heavy cream
1 tbs. powdered sugar
1 tsp. vanilla
2 tsp. instant espresso
coffee powder

Line a 9" pie tin with pie crust & flute edges.
Chill crust until ready to fill and bake.

To fill and bake the pie: Combine the filling ingredients well and pour into pie shell. Bake on the bottom shelf of a preheated 350 degree oven 60 to 65 minutes until puffed.
Cool to room temp.

To make the whipped cream topping: Dissolve the coffee powder into the vanilla. Beat the cream for one minute. Add the sugar and dissolved coffee powder and continue beating until soft peaks form.
Serve on top of each individual pie slice.

 

[texasgirl]

MMMM yummy, just what I need, another pie I love Cappuccino recipes.

 

[Alix]

Whole pecans jkath? And may I just add...MMMMMMMMMMM!

 

[jkath]

You can basically use whatever you have in your pantry, Alix.
I usually have the "pecan pieces" in mine, as it's cheaper than whole.

Also, I forgot to mention I'd gotten this recipe out of Santa Barbara's Food and Home magazine (mom saves it for me so I don't miss living there)

 

[Alix]

Cool, thanks jkath. I usually have the pieces too. Gotta love Costco.