Mocha Silk Pie

Ingredients Crust 1 c. Pecans, Finely Chopped 1/2 c. Packed Brown Sugar 2 oz. weight Semi Sweet Chocolate Grated 2 tbsp. Kahlua Dash Of Salt

Filling 2 sticks Salted butter 1 1/2 cups sugar 2 tsp instant coffee granules 1 tsp Kahlua 3 oz. Semi-sweet/bittersweet Chocolate 1 tsp vanilla 4 large eggs

Directions For the crust, mix chopped pecans, brown sugar, grated chocolate, and salt. After mixing with a fork, add Kahlua and stir. Push mixture up the sides of a pie pan. Do not bake. Store or refrigerate until needed.

Melt 3 ounces unsweetened baking chocolate in a small microwave-safe bowl for 45 seconds on high until stirrable. Allow to cool.

In a large bowl of an electric mixer with the whisk attachment, beat butter, sugar, 2 teaspoons instant coffee, and 1 teaspoon Kahlua for 1 1/2 minutes until frothy.  

Cooled chocolate should be drizzled into the butter/sugar mixture while beating on medium speed with a rubber spatula. Add 1 tsp vanilla. Beat the mixture until incorporated, scraping the sides.

Over 20 minutes, add the four eggs one at a time on medium speed, waiting 5 minutes between each addition. Halfway through, scrape bowl sides. Pour contents into pie crust. There may be some filling left. Then I'll trust you to act appropriately.

Smooth the filling and refrigerate the pie for two hours or longer. Add whipped cream and shredded chocolate.