Hi everyone! I’m baaccckkkk!! If you keep up with me on my facebook page, then you know that I have been on sort of a mini vacation. Last week, my parents came to visit us for a few days from Georgia. It was SO great to see them & to have them here with us. It had been way too long! We had such a wonderful visit. I told my daughters to try not to cry when they left & instead be happy that we were able to have such a nice visit. When it was time for their departure – guess who was the first to start crying? ME! Of course, my daughters soon followed. Like Shakespeare said, ‘Parting is such sweet sorrow’. I am very glad that they were able to come though.
I meant to post again after my parents left, but my week didn’t go as planned. We took off a couple of days of homeschool the week that they came to visit so that we would have more time with them, so we had to catch up last week. Wednesday was my baby boy’s 6 month check-up, which means he had to get shots. I’m not sure who cried more – him or me! I gave him some baby Tylenol beforehand b/c he is always fussy afterwards, but it didn’t seem to make a difference that day. He just wasn’t happy at all! Needless to say, this homeschooling mother of 3 had ZERO time to do anything extra!
But, I think with this recipe, I definitely made up for the time I was gone! This is SO darn good. Like, lip smacking good! I call it ‘Triple Decadence Pie’.
Here is what you will need to make this decadent concoction. (You can click the photo to make it bigger if you are having trouble seeing it!)
Beat 2 of the eggs together until frothy. Mix in flour, brown sugar, one of the 1/3 cup of white sugar, melted butter, light corn syrup, & 2 tbsp of the Kahlua.
Stir in the chopped pecans & chocolate chips.
Pour the mixture into prepared pie crust.
For the next layer, beat the cream cheese until fluffy.
Add in your last egg, 1/3 cup sugar, & 1 tbsp of Kahlua.
Pour the cheesecake mixture on top of the pie & spread it around carefully to cover.
Bake at 350 for 15 minutes. Then remove from oven, & cover the pie crust edge with tin foil to prevent too much browning. Put it back in the oven & cook for an additional 35-40 minutes. Remove it from the oven, & let it cool for about 30 minutes. Then refrigerate for about 1-2 hours to cool completely.
Almost done!! Beat 1 pint of heavy cream with 1/4 cup of confectioners sugar & 1 tsp vanilla extract. Spread it on top of the pie, leaving it a little higher in the middle.
I took a small handful of chocolate chips & ran them through my mini food processor to chop them roughly & garnished the top.
Slice you off a piece, close your eyes, & enjoy all the decadence that this pie holds!
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/3 cup white sugar
- 1 stick of butter, melted
- 1/3 cup KARO Light Corn Syrup
- 2 tablespoons Kahlua
- 6 ounces semi-sweet chocolate chips
- 1 cup chopped pecans
- 1 prepared pie crust
For the cheesecake layer:
- 8 ounce cream cheese, softened
- 1 egg
- 1/3 cup white sugar
- 1 tablespoon Kahlua
For the whipped cream layer:
- 1 pint heavy cream
- 1/4 cup confectioners sugar
- 1 teaspoon vanilla extract
Put refrigerated pie crust dough into a deep pie dish.
For Bottom Layer:
In a large bowl beat eggs until frothy. Mix in flour, brown sugar, white sugar sugar, melted butter, light corn syrup, and Kahlua. Stir in chocolate chips and pecans. Pour into prepared pie crust.
For Cheesecake Layer:
Beat cream cheese until fluffy, and then add egg, 1/3 cup sugar and 1 tablespoon Kahlua. Beat until fluffy. Spread over bottom layer.
Bake for 15 minutes. Wrap the pie crust edge with tin foil to prevent too much browning on the crust. Cook for an additional 35-40 minutes. Remove from oven & cool for 30 minutes. Then cool additionally in the refrigerator for 1-2 hours until completely chilled.
Beat heavy cream, confectioners sugar, & vanilla extract together until stiff peak forms. Spread the whipped cream on top of the chilled pie, leaving it thicker in the middle (think of it as making a hill in the middle of your pie!)
Keep as is, or garnish with roughly chopped chocolate chips. Keep the finished pie in the refrigerator.