3-Nut Chocolate Mocha Pie

FOR FILLING: 1. PREHEAT oven to 375° F.

2. BEAT eggs lightly in large bowl. Stir in brown sugar, dark and light corn syrups, butter, liqueur and vanilla extract. Stir in walnuts, pecans, macadamias and 1/2 cup morsels. Spoon into pie shell.

3. BAKE for 35 minutes. Reduce temperature to 350° F.; bake for an additional 15 to 20 minutes or until light golden brown. Cool completely on wire rack.

FOR CHOCOLATE SAUCE: 4. PLACE 1 cup morsels and cream in uncovered, medium microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15- second intervals, stirring until smooth. Stir in liqueur. Cool to room temperature.

TO SERVE: 5. PIPE rosettes or dollop whipped cream around side of pie. Place alternating whole nuts in centers of rosettes or dollops. Cut pie into slices. Drizzle about 1 tablespoon chocolate sauce onto plate in zigzag pattern. Top with slice of pie. Drizzle chocolate sauce in zigzag pattern over top of pie. * If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.

• 38 g Total Fat
• 12 g Saturated Fat
• 65 mg Cholesterol
• 170 mg Sodium
• 57 g Carbohydrates
• 3 g Dietary Fiber
• 6 % Vitamin A
• 4 % Calcium
• 6 % Iron
• 45 g Sugars
• 6 g Protein