Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  package       piecrusts -- refrigerated
   1      teaspoon      flour -- all-purpose
     1/3  cup           butter -- (or marg.), melted
   1      cup           sugar
   1      cup           syrup -- light corn
   4      large         eggs -- lightly beaten
   1      teaspoon      vanilla extract
     1/4  teaspoon      salt
   1      cup           pecan halves
     1/4  cup           chocolate morsels -- semisweet
     1/2  cup           cream -- whipping
     1/2  teaspoon      vanilla extract
   1      teaspoon      praline liqueur
   2      tablespoons   sugar -- powdered

Preparation:

Unfold piecrust, and press out fold lines; sprinkle with flour, spreading over surface. Place, floured side down, in a 9" tart pan with removable bottom. Set aside. Combine butter, sugar, and corn syrup in a medium saucepan; cook over low heat, stirring constantly, until sugar dissolves. Cool slightly. Stir in eggs, 1 teaspoon vanilla, and salt. Pour into pastry shell, and top with pecan halves. Bake at 325F for 50 to 55 minutes. Place chocolate morsels in a small zip-top plastic bag. Microwave at HIGH 30 seconds or until chocolate melts. Snip a tiny hole in one corner of the bag, and drizzle chocolate over tart. Combine whipping cream, 1/2 teaspoon vanilla, and liqueur in a mixing bowl; beat at medium speed with an electric mixer until foamy. Gradually add powdered sugar, beating until soft peaks form. Spoon whipped cream mixture evenly onto dessert plates; top each with a tart slice. Serve immediately. SOURCE: Southern Living Home for the Holidays.