Chocolate Pecan Pie with Kahlua

By trf0ster

Ingredients

• Pastry for Single-crust Pie ingredients:
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup shortening
• 4 - 5 tablespoons cold water
• Pie ingredients:
• 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
• 1/3 cup semisweet chocolate pieces, melted
• Pecan halves, toasted
• Coffee Whipped Cream ingredients(optional):
• 2/3 cup whipping cream
• 1 tablespoon coffee liqueur

Details

Servings 8
Adapted from bhg.com

Preparation

Step 1

Preheat oven to 375 degrees F. Now prepare the Pastry for Single-Crust Pie shell. In a medium bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in 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.

On a lightly floured surface, use your hands to slightly flatten the dough. Roll the dough from the center to the edge into a 12-inch circle. Wrap the pastry circle around a rolling pin; transfer it to a 9-inch pie plate. Ease the pastry into the pie plate without stretching it. Trim the pastry to 1/2 inch beyond the edge of the pie plate. Fold under any extra pastry. Crimp the edges as desired. Do not prick the pastry. Sprinkle with the 3/4 cup chocolate pieces.

2. For the 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 the filling over the chocolate pieces in the crust, spreading evenly.

3. Cover edge the of the pie with foil to prevent over browning. Bake for 25 minutes. Remove foil. Bake about 10 minutes more or until the edge is puffed and a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill at least 2 hours.

4. To prepare the Coffee Whipped Cream, combine whipping cream and coffee liqueur in a small bowl. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Garnish the pie with the melted chocolate and the pecan halves. Spoon the whipped cream on top of each serving.

Makes 8 servings.