Categories: Frozen dessert

Ingredients

• 6 (1 oz.) semisweet chocolate squares
• 1/2 tsp. instant coffee granules
• 2 large eggs, lightly beaten
• 1/4 cup sifted powdered sugar
• 1 1/2 cups whipping cream, divided
• 1 tsp. vanilla extract
• Pecan Crust
• Grated chocolate
• pecan crust:
• 2 cups coarsely chopped pecans
• 1/3 cup firmly packed brown sugar
• 3 Tbsp. butter, melted
• 2 tsp. coffee liqueur

Directions

1. 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 into eggs; add to remaining hot mixture, stirring constantly. Gradually stir in 3 Tbsp. liqueur and powdered sugar; cook, stirring constantly, until a candy thermometer registers about 165 degrees. Remove from heat; cool.
2. 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.
3. Beat remaining 3/4 cup whipping cream at high speed in a medium bowl until foamy; gradually add remaining 1 Tbsp. liqueur, beating until stiff peaks form. Serve with pie, and sprinkle with grated chocolate

4. 1 (9-inch) pie

5. Pecan crust:

6. Stir together all ingredients; press mixture firmly onto bottom and up sides of a 9-inch pie plate.
7. Bake at 350 degrees for 10 to 12 minutes. Gently press sides of with back of spoon; cool.

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