Ingredients
- Pastry for Single-Crust Pie (see below)
- 3/4 cup semisweet chocolate pieces
- 3 eggs, lightly beaten
- 3/4 cup light-color corn syrup
- 1/2 cup packed brown sugar
- 1/4 cup butter, melted
- 1/4 cup coffee liqueur
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla
- 1 cup chopped pecans, toasted
- Coffee Whipped Cream (optional)
- 1/3 cup semisweet chocolate pieces, melted
- Pecan halves, toasted
Directions
- Preheat oven to 375 degrees F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; transfer to a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Sprinkle with the 3/4 cup chocolate pieces.
- For filling: In a medium bowl, combine eggs, corn syrup, brown sugar, melted butter, coffee liqueur, flour, and vanilla. Stir in the 1 cup chopped pecans. Slowly pour filling over chocolate pieces in crust, spreading evenly.
- Cover edge of pie with foil to prevent overbrowning. Bake for 25 minutes. Remove foil. Bake about 10 minutes more or until edge is puffed and a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill within 2 hours.
- If desired, prepare Coffee Whipped Cream before serving. Garnish pie with the melted chocolate and the pecan halves. Spoon the whipped cream on top of each serving (if using). Makes 8 servings.
- Pastry for Single-Crust Pie: In a medium bowl, stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of flour mixture; toss gently with a fork. Push to side of bowl. Repeat with additional cold water, 1 tablespoon at a time (4 to 5 tablespoons total), until all is moistened. Shape into a ball.
- Coffee Whipped Cream: In a small bowl, combine 2/3 cup whipping cream and 1 tablespoon coffee liqueur. Beat with an electric mixer on medium speed until soft peaks form.
