INGREDIENTS
- FILLING:
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell *
- 3 large eggs
- 1 cup packed light brown sugar
- 1/3 cup dark corn syrup
- 1/4 cup light corn syrup
- 1/4 cup (1/2 stick) butter, melted
- 3 tablespoons coffee-flavored liqueur (such as Kahlua Brand liqueur)
- 2 teaspoons vanilla extract
- 1 cup finely chopped walnuts
- 1 cup finely chopped pecans
- 1 cup finely chopped macadamia nuts
- 1/2 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Mini Morsels
- CHOCOLATE SAUCE:
- 1 cup (6 oz.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Mini Morsels
- 1/4 cup heavy whipping cream
- 2 tablespoons coffee-flavored liqueur
- Sweetened whipped cream
- Whole pecans, walnuts and macadamia nuts
INSTRUCTIONS
FOR FILLING:
PREHEAT oven to 375° F.
BEAT eggs lightly in large bowl. Stir in brown sugar, dark and light corn syrups, butter, liqueur and vanilla extract. Stir in walnuts, pecans, macadamias and 1/2 cup morsels. Spoon into pie shell.
BAKE for 35 minutes. Reduce temperature to 350° F.; bake for an additional 15 to 20 minutes or until light golden brown. Cool completely on wire rack.
FOR CHOCOLATE SAUCE:
PLACE 1 cup morsels and cream in uncovered, medium microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15- second intervals, stirring until smooth. Stir in liqueur. Cool to room temperature.
TO SERVE:
PIPE rosettes or dollop whipped cream around side of pie. Place alternating whole nuts in centers of rosettes or dollops. Cut pie into slices. Drizzle about 1 tablespoon chocolate sauce onto plate in zigzag pattern. Top with slice of pie. Drizzle chocolate sauce in zigzag pattern over top of pie.
* If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.
PREHEAT oven to 375° F.
BEAT eggs lightly in large bowl. Stir in brown sugar, dark and light corn syrups, butter, liqueur and vanilla extract. Stir in walnuts, pecans, macadamias and 1/2 cup morsels. Spoon into pie shell.
BAKE for 35 minutes. Reduce temperature to 350° F.; bake for an additional 15 to 20 minutes or until light golden brown. Cool completely on wire rack.
FOR CHOCOLATE SAUCE:
PLACE 1 cup morsels and cream in uncovered, medium microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15- second intervals, stirring until smooth. Stir in liqueur. Cool to room temperature.
TO SERVE:
PIPE rosettes or dollop whipped cream around side of pie. Place alternating whole nuts in centers of rosettes or dollops. Cut pie into slices. Drizzle about 1 tablespoon chocolate sauce onto plate in zigzag pattern. Top with slice of pie. Drizzle chocolate sauce in zigzag pattern over top of pie.
* If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.
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