December 10, 2006

Chocolate Pie with Pecan Crust


2 cups finely chopped pecans
1/3 c firm packed brown sugar
1/4 c butter, melted
2 t Kahlua
Pam Spray

Combine the 4 ingredients. Firmly press into a sprayed, 9 inch pie plate. Bake 350 for 12 minutes. Press the crust back down with a spoon if it puffs during cooking. Cool completely.


6 - 1 oz. squares of semi-sweet chocolate
1/2 t instant coffee granules
2 large eggs, beaten
3 T Kahua or coffee flavored liqueur
1/4 c powdered sugar
3/4 c whipping cream
1 t vanilla extract


3/4 c whipping cream
1 T Kahlua
grated chocolate

Place chocolate squares and coffee granules in a pan over boiling water (or a double boiler). Gradeually stir until the chocolate is melted. Stir a quarter of the mix into the beaten eggs and then return the egg mixture to the rest of the chocolate mixture in the pan. Stir in Kahlua and powdered sugar. Remove from heat, cool to room temperature.

Beat 3/4 c whipping cream to soft peaks. Fold into the Chocolate mixture. Stir in vanilla. Spoon into the pecan crust. Cover and freeze. Transfer the pie to the refrigerator about an hour before serving.

Beat the remaining 3/4 cup whipping cream and add the Kahlua. Beat to soft peaks and use to make stars or dollops around the edge of the pie. Finish off with sprinkled grated chocolate shavings.

My chocolate siezed up a bit so when I mixed in the whipped cream it was thick enough I did not have to freeze it. I simply refrigerated my pie and it turned out perfect.Print Friendly and PDF