Joys Chocolate Kahlua Pecan Pie w/Kahlua Coolwhip

By JoyT

My family loves this recipe for Christmas dinner. Be warned, this is a very rich pie.

Ingredients

• 1 Single Crust Pie recipe (see below)
• Pie Filling-
• 1/2 cup semi-sweet choc pieces
• 1/4 cup Dark choc pieces
• 4 eggs
• 3/4 cuo light corn syrup
• 1/2 cup packed brown sugar
• 1 tsp salt
• 1/4 cup unsalted butter (melted)
• 1/4 cup Kahlua liqueur
• 1 Tablespoon all purpose Flour
• 1 teaspoon vanilla
• 1 1/2 cups of (toasted), chopped Pecans
• 1 container of Cool-Whip topping (see below for recipe)
• 1/2 cup toasted Pecan halves For garnishing topping (optional)
• Pastry for Single Crust Pie-
• 1 1/4 cup all purpose Flour
• 1/4 tsp salt
• 1/2 tsp sugar
• 1/3 cup Crisco Shortening
• 4-5 Tbl vice cold water
• Kahlua Cool-Whip -
• 1 small container of Regular Cool-Whip topping
• 1 Tablespoon Kahlua Liqueur

Preparation

Step 1

Preheat oven to 375° degrees F.

Prepare Pastry:
In a medium bowl, stir together all-purpose flour, sugar and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon ice water over part of flour mixture; toss gently with a fork. Push to side of bowl. Repeat with additional ice water, 1 tablespoon at a time up to 4 to 5 tablespoons total, until all is moistened. Shape into a ball. 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. pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Sprinkle Semi-sweet choc pieces on bottom of Crust and set aside.

For Filling:
In a small microwave proof dish, melt butter and Dark Choc pieces together at 50% power for up to 2 min or until melted. Stir until well blended, set aside. In a medium bowl combine eggs, corn syrup, brown sugar, melted butter, choc mixture, coffee liqueur, flour and vanilla. Stir in the 1 1/2 cup chopped Pecans. Slowly pour filling over choc pieces in crust, spreading evenly. Cover edge of crust to prevent over browning. Bake for 25 minutes. Remove foil. Bake about 10 min. more or until edge is puffed and knife inserted near the center comes out clean. Cool on wire rack, cover and chill within 2 hours.

Kahlua Cool-whip
Place the full container of cool whip into a mixer bowl, whip for about 30 seconds, add 1 Tablespoon Kahlua and whip until completely blended (about 1-2 min). Place in serving bowl, cover and refrigerate until needed.

Serving:
Cut pie, (remember this is very rich, you may want to cut smaller than usual pieces).
Top with Kahlua-Whip and garnish topping with 1 or 2 Toasted Pecan halves.

Always refrigerate any leftover Pie and cool whip.