Pecan Pie with Kahlua and Chocolate Chips

• 1/2 cup sugarsugar
• 1/4 cup ( 1/2 stick) unsalted butter, room temperaturebutter
• 1 tablespoon all purpose flourflour
• 3/4 cup dark corn syrupdark-corn-syrup
• 1/4 cup Kahlúa or coffee liqueurliqueur
• 1 teaspoon vanilla extractvanilla-extract
• 3 large eggsegg
• 1 cup chopped pecanspecan
• 1/2 cup semisweet chocolate chipschocolate-chips
• 1 purchased frozen deep-dish 9-inch pie crust
• 2/3 cup chilled whipping creamcream
• Pecan halves (optional)pecan

1. 01Preheat oven to 375°F. Beat sugar and butter in medium bowl until smooth; beat in flour. Gradually beat in corn syrup, then Kahlúa and vanilla. Mix in eggs, then chopped pecans. Sprinkle chocolate chips over bottom of crust. Pour filling into crust.
2. 02Bake pie until filling is puffed around edges and just set in center, covering edge of crust if browning too quickly, about 45 minutes. Transfer pie to rack and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)
3. 03

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