Provided by Woman's Day
Place oven rack in lowest third of oven. Heat to 350°F. Fit crust into a 9-in. pie plate. Crimp or flute edges.
Scatter chips evenly in crust. Whisk syrup, sugar, eggs, butter, vanilla, salt and 1⁄2 cup chopped pecans in a large bowl until well blended. Pour evenly over chips. Arrange pecan halves on top.
Bake 50 minutes, or until crust and pecans are browned. If crust begins to darken too quickly, cover edges with foil.
Cool completely on a wire rack.
Kahlua Whipped Cream: Beat 1⁄2 cup heavy (whipping) cream and 1 Tbsp Kahlua or other coffee-flavored liqueur until soft peaks form when beaters are lifted.
Planning Tip: The pie can be made up to 3 days ahead. Cool, cover and leave at room temperature. Make the whipped cream up to 1 hour before serving. Refrigerate in serving bowl.
Calories 426 Fat 21g Saturated fat 7g Cholesterol 61mg
Sodium 238mg Carbohydrate 58g Fiber 2g
This recipe has been added to the following public cookbooks:
My First Cookbook,
Pie
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