Frosty Chocolate Pecan Pie

Crust:

2 cups pecans, finely chopped and toasted

5 tbsp brown sugar, firmly packed

5 tbsp butter, cut into small pieces

2 tsp dark rum

Filling:

6oz semi-sweet baking chocolate

1/2 tsp instant coffee

4 eggs, room temperature

1 tsp pure vanilla extract

2 cups whipping cream

3 tbsp semi-sweet chocolate shavings

Crust:

Blend pecans, brown sugar, butter, and dark rum together; press into bottom and sides of a 9" pie plate.

Freeze for one hour.

Filling:

Melt chocolate with the coffee in top of double boiler over hot water.

Remove from heat and whisk in eggs, rum and vanilla until mixture is smooth.

Allow to cool about 5 minutes.

Whip 1 cup of the cream until stiff.

Gently fold whipped cream into chocolate mixture until blended completely.

Pour into prepared crust, cover and freeze.

One hour before serving, transfer pie to refrigerator.

Whip remaining cream and spread on top of pie filling.

Garnish with chocolate shavings.  

Frosty Chocolate Pecan Pie Pictures

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