Recipe By : Serving Size : 0 Preparation Time: 0:00 Categories : Pies 6 1 ounce squares semisweet chocolate 1/2 teaspoon instant coffee granules 2 large eggs 1/4 cup coffee liqueur -- divided 1/4 cup powdered sugar 1 1/2 cups whipping cream -- divided 1 teaspoon vanilla Grated chocolate Pie Crust: 2 cups coarsely chopped pecans 1/3 cup firmly packed brown sugar 3 tablespoons butter -- melted 2 teaspoons coffee liqueur Melt chocolate squares with coffee granules in a heavy saucepan over low heat, stirring occasionally. Gradually stir about one-fourth hot mixture into eggs; add to remaining hot mixture, stirring constantly. Gradually stir in 3 tablespoons liqueur and powdered sugar; cook, stirring constantly, until a candy thermometer registers approximately 165°. Remove from heat; cool. Beat 3/4 cup whipping cream and vanilla at high speed with an electric mixer until soft peaks form; fold into chocolate mixture. Spoon into Pecan Crust. Cover and freeze. Thaw in refrigerator 1 hour before serving. Beat remaining 3/4 cup shipping cream at high speed in a medium bowl until foamy; gradually add remaining 1 tablespoon liqueur, beating until stiff peaks form. Serve with pie, and sprinkle with grated chocolate. Stir together all ingredients; press mixture firmly onto bottom and up sides of a 9-inch pieplate. Bake at 350° for 10 to 12 minutes. Gently press sides of crust with back of spoon; cool. Yield: "1 9-inch piecrust"

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Per Serving (excluding unknown items): 3152 Calories; 227g Fat (65.0% calories from fat); 28g Protein; 248g Carbohydrate; 0g Dietary Fiber; 1007mg Cholesterol; 680mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Non-Fat Milk; 44 1/2 Fat; 14 Other Carbohydrates. NOTES: Southern Living