FOR FILLING: 1. PREHEAT oven to 375° F.
2. 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.
3. 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: 4. 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: 5. 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.
- 38 g Total Fat
- 12 g Saturated Fat
- 65 mg Cholesterol
- 170 mg Sodium
- 57 g Carbohydrates
- 3 g Dietary Fiber
- 6 % Vitamin A
- 4 % Calcium
- 6 % Iron
- 45 g Sugars
- 6 g Protein
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Nutritional Information
- 38 g Total Fat
- 12 g Saturated Fat
- 65 mg Cholesterol
- 170 mg Sodium
- 57 g Carbohydrates
- 3 g Dietary Fiber
- 6 % Vitamin A
- 4 % Calcium
- 6 % Iron
- 45 g Sugars
- 6 g Protein
Directions
FOR FILLING: 1. PREHEAT oven to 375° F.
2. 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.
3. 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: 4. 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: 5. 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.