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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This is absolutely fantastic if you like pecans and chocolate...Its nice for the Holidays coming up..... Ingredients:
1 refrigerated pie crust |
3/4 cup chopped pecans |
filling |
3/4 cup firmly packed brown sugar |
3 tablespoons unsweetened cocoa |
1 1/2 tablespoons cooled, strong coffee |
1 tablespoons butter, softened |
1 1/2 teaspoons vanilla extract |
1 egg |
1/2 cup chopped pecans |
1/2 cup mini semisweet chocolate chips |
topping |
1/2 cup whipping cream |
1 tablespoon powdered sugar |
1 teaspoon strong coffee, cooled |
chocolate curls |
Directions:
1. Heat oven to 450 degrees and place pie crust in a 10 inch tart pan with removeable bottom.
2. Do not pick crust.
3. Sprinkle 3/4 cup pecans over crust, pressing firmly into crust.
4. Bake for 9 to 11 minutes or until crust is lightly brown around the edges.
5. In a medium bowl, combine brown sugar, cocoa, and coffee until well blended.
6. Add butter, vanilla and egg: blend until smooth.
7. Pour brown sugar mixture into partically baked crust.
8. Sprinkle with pecans and chocolate chips.
9. Bake and additional 20 to 30 minutes or until filling is set.
10. Cool one hour.
11. In a small bowl, combine whipping cream, powdered sugar and coffee.
12. Beat until stiff peaks form.
13. Spoon cream mixture around edge of tart.
14. Top with chocolate curls.
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