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Pecan Tart with Praline Cream

Source of Recipe

Southern Living 1990


List of Ingredients

9 " pie pastry -- (9 to 10)
1/3 cup butter, melted
1 cup sugar
1 cup light corn syrup
4 beaten eggs
1 teaspoon vanilla
1/4 teaspoon salt
1 cup pecan halves
1/4 cup chocolate chips
1/2 cup whipped cream
1/2 tablespoon vanilla
1 teaspoon praline liqueur
2 tablespoons powdered sugar


Recipe

Make a 9-10 " pie pastry and place in pie or tart pan. Set aside. Combine margarine, sugar and corn syrup in Microwave bowl. Stir and cook to dissolve sugar. Let cool slightly. Add eggs, vanilla and salt. Stir well. Pour filling into crust. Arrange pecan halves on top. Bake at 325ºF for 50-55 minutes. Place chocolate chips in freezer strength zip-lock bag. Submerge in boiling water to melt. Snip one corner from bag. Drizzle over top of pie. Combine whipping cream cream, 1/2 tsp. vanilla and praline liqueur. Beat until foamy. Add confectioner's sugar. Beat until soft peaks form. Serve on individual dessert plates with cream UNDER pie.