Chocolate Kahlua Pecan Pie

We added a little extra Kahlua.

¾ cup light corn syrup
½ cup firmly packed brown sugar
¼ cup butter
2 squares (1 oz each) unsweetened chocolate
3 eggs
2 Tbsp Kahlua
1 tsp vanilla
1 ½ cups pecan pieces
One 9-inch unbaked pie shell

In small saucepan, bring corn syrup, brown sugar, and butter to a boil. Reduce heat; simmer for 2 minutes. Remove from heat. Stir in chocolate until melted; cool slightly. In medium bowl, whisk eggs with Kahlua and vanilla. Slowly whisk in chocolate mixture. Stir in pecans. Pour into crust. Bake on bottom rack in 350 degree oven for 35 to 45 minutes, or until knife inserted in center comes out clean. Serve with Kahlua Whipped Cream. Store in refrigerator.

Kahlua Whipped Cream:

In small chilled bowl, beat together 1 cup whipping cream, 3 Tbsp powdered sugar, and 1 Tbsp Kahlua until soft peaks form.