Mo’s “Heartwarmer” Chocolate Chip Pecan Pie

1 1/2 cups pecans
1 cup semisweet chocolate chips
1 unbaked 9-inch pie shell (like Pillsbury. Deep Dish version is good.)
4 eggs, beaten
1/2 cup sugar
1/2 cup brown sugar
1/3 cup light corn syrup
1/4 cup TorchBearer Mango-Papaya Sauce
1/2 teaspoon vanilla extract
Pinch salt
Spice Whipped Cream to garnish – optional (recipe below)

Preheat the oven to 375 degrees F.

Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.

In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. (If crust starts browning too quickly, you can cover the edges with foil.)

Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a dollop of spice whipped cream.

Serves 8.

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon ground cinnamon
1/8 – 1/4 teaspoon ground chile, depending on your taste (ground chipotle is great, cayenne or chile del arbol are also good, but much spicier and not as sweet – may need to use less if you use cayenne or chile del arbol.)

Beat cream until thickened; beat in sugar, cinnamon and chile. Continue beating until stiff. Makes about 1 to 1 1/2 cups of Spice Whipped Cream.