Culinary Insitute of New Orleans

Chocolate Pecan Pie
Yield 1 Pie

1 cup pecan pieces
3 oz. Meyers Dark Rum
4 Eggs
1/2 cup Chocolate Chips
1-1/4 cup Light Corn Syrup
1-1/4 cup Brown Sugar
4 oz. Butter, unsalted and melted
1 tsp. Vanilla Extract
1 – 10” Pie Crust

Mix corn syrup, eggs, sugar, chocolate chips, pecans, rum and vanilla. Stir well and then add hot butter. Pour filing into 10-inch pie shell. Bake in a preheated 350° over for 1 hour. (Great served with a scoop of vanilla ice cream).