Field’s Pie with Chocolate-Coffee Sauce
4 ounces Bedre chocolate, broken into pieces
1 cup Griffin’s Waffle Syrup
2 tablespoons coffee liqueur
1 teaspoon Griffin’s vanilla
1 Field’s Pecan Pie
- Melt chocolate pieces in syrup over a double boiler on low heat. Add liqueur and the vanilla extract, and heat until shiny and smooth.
- Spoon over thawed or baked Field’s Pecan Pie. Top with whipped cream.