10-inch pie crust, baked 10 minutes
1 1/2 c. pecans, chopped
6 oz. semi sweet chocolate. chips or other semi-sweet chocolate, cut into 1/2-inch pieces
1 T. unbleached flour
1/3 c. melted unsalted butter
1/2 c. light brown sugar
2 large eggs
1/2 c. corn syrup
1 T. coffee liquor
1 T. dark unsulphered molasses
1 t. vanilla extract
1/4 t. salt
Combine pecans, chocolate, and flour in a bowl and set aside. Using a whisk, mix eggs, corn syrup, brown sugar. Add molasses, coffee liquor, vanilla and salt. Add melted butter in a medium/slow stream. Stir in nut & chocolate mixture into syrupy mixture. Pour into pie crust and bake at 325 degrees for 45 minutes, until set around edges but slightly shaky in the center. Let cool to room temperature and serve with light whipped cream.