SERVES ONE:

Recipe of the week: Chocolate chunk pecan pie (Chicago Tribune, 12/08/05)

Ingredients:
2 unbaked 9-inch pie shells or 1 unbaked 10-inch deep-dish pie shell
2 cups pecan halves
6 ounces semi-sweet chocolate
3 Tbsps. flour
1 cup firmly packed brown sugar
1 1/2 sticks (3/4 cup) unsalted butter, softened
5 large eggs, room temperature
3/4 cup light or dark corn syrup
1/4 cup molasses
1 Tbsp. coffee liqueur
1 tsp. vanilla
1/2 tsp. salt

1. Heat oven to 400 degrees; place pie shells in greased pie pans. Prick crust's bottom and sides with fork in 9 places. Bake 10 minutes; remove from oven. Cool completely.

2. Meanwhile, reduce oven to 325 degrees. Spread the pecans in a single layer on a baking sheet; bake until lightly toasted, about 10 minutes. Cool 10 minutes. Increase oven temperature to 350 degrees. Break nuts into small pieces; transfer to a large bowl.

3. Chop the chocolate into 1/2-inch pieces; add to bowl. Add the flour; stir until pecans and chocolate pieces are well coated.

4. Cream the brown sugar and butter in a large bowl with a mixer on medium-high speed until light and fluffy. Add the eggs one at a time, beating to incorporate each before adding the next. Add the corn syrup, molasses, liqueur, vanilla and salt; beat until smooth, about 1 minute.

5. Pour mixture over the chocolate and pecans, stirring to combine; pour filling evenly into pie shells. Transfer to the lower oven shelf. Bake until filling is nearly set in the center, 55 minutes for 9-inch pies or 1 hour, 10 minutes for the 10-inch pie. Cool. Serve warm or at room temperature.