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
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”
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