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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Another fabulous dessert. It really must try it if you love pecans and chocolate. Ingredients:
crust |
1 1/2 c flour |
3/4 c finely chopped pecans |
1/4 c brown sugar |
1 sq. bittersweet chocolate, finely chopped |
1/3 c butter, room temp. |
1 tsp. vanilla |
2-3 t cold water |
filling |
2 sq. bittersweet chocolate |
1 t instant coffee powder |
3/4 c unsalted butter, room temp. |
3/4 c granulated sugar |
3 eggs |
topping |
2 t instant coffee powder |
500 ml container whipping cream |
1 tsp vanilla |
2 t coffee liqueur (kahlua or tia maria) |
1/4 c sifted icing sugar |
Directions:
1. Crust: Preheat oven to 350. Lightly butter 10 inch springform pan. Cut waxed paper to fit bottom. Brush or rub with butter; then place buttered side up. Using fork, stir flour, nuts, sugar, chopped chocolate in bowl. Stir in butter and vanilla. Add 2 T water and mix until crumbly. If too dry, add 1 more T water. Turn into sprinform pan. Press into bottom and up sides. Bake 18-20 minutes. Cool on rack. Do not remove sides.
2. Filling:Cut chocolate into coarse pieces. Place chocolate and instant coffee in saucepan over very low heat. Melt, stirring frequently, and remove from heat when small pieces of chocolate are still visible, about 5 min. Then, stir until smooth.
3. In mixing bowl, beat butter with electric mixer until very creamy. Gradually add sugar, beating until light and lemon colored. Beat in cooled chocolate mixture until combined. Then beat in eggs, one by one, beating well after each addition. Pour into cooled crust and refrigerate until cold at least 1 hour or up to 1 day.
4. Add whipped cream topping no more than 2 hours before serving. Stir instant coffee with cream, vanilla and liqueur in medium bowl. Beat until soft peaks form. Gradually beat in icing sugar. Spoon on top of pie and swirl in mounds covering entire surface. Top with chocolate curls or grated chocolate. Serve right away or up to 2 hours. Gently remove sides from pan.
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