Frozen Chocolate (Kahlua) Pie with Pecan Crust

Celebration time! Dinner with friends, birthdays coming up, and time to make something fun that I can share. And if we don't have celebrations, we make them--life is SHORT. Right? I found this recipe in one of the cookbooks I was given as a wedding present. This pie came together surprisingly fast! I will warn you that you may have several bowls leftover to clean, but it really isn't that difficult of a recipe. And it's AMAZINGLY good! Like a frozen, creamy mousse with a crunchy crust and then a creamy topping. SO good! If you like chocolate, you will love this!

Not sure about you guys, but the concept of a double boiler is intimidating to me. However, I was able to conquer my fear of cooking eggs over boiling water without turning them into scrambled eggs (that did indeed happen to my husband and myself while attempting to make ice-cream years ago--it was disgusting! Not this time though...). I love that this crust has no flour in it...just sugared nuts--it's a fun change from working with dough! If you don't have, or want to use Kahlua, I'm sure using strong coffee would do just as well.

FROZEN CHOCOLATE PIE WITH PECAN CRUST
Adapted from: Southern Living, 30 Years of Our Best Recipes

Pecan Crust:
2 cups finely chopped pecans
1/3 cup firmly packed brown sugar
¼ cup butter or margarine, melted
2 tsp. Kahlua
Cooking spray

Pie Filling:
6 (1-ounce) squares semisweet chocolate
½ tsp. instant coffee granules
2 large eggs, beaten
3 Tbsp. Kahlua or other coffee-flavored liqueur
¼ cup powdered sugar
¾ cup whipping cream
1 tsp. vanilla extract

For serving:
¾ cup whipping cream
1 Tbsp. Kahlua
1 Tbsp. confectioner's sugar (optional)
Grated chocolate (optional)

To make crust: Combine first 4 ingredients, mixing well. Firmly, press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 12 to 14 minutes or until pecans are toasted. Press sides of crust with back of a spoon. Cool completely.

To make filling: Place chocolate squares and coffee granules in top of a double boiler; bring water to a boil. Reduce heat to low; stir until chocolate melts. This is what my 'double boiler' looked like--a glass bowl over a regular pot of water:

Gradually stir about one fourth of a melted chocolate mixture into eggs, mixing well; add to remaining chocolate mixture in double boiler. Gradually stir in Kahlua and powdered sugar. Cook, stirring constantly (until mixture reaches 160 degrees—check with a meat or candy thermometer). Remove from heat. Cool to room temperature.

Beat ¾ cup whipping cream with the vanilla (and the 1 Tbsp. powdered sugar, if using) until soft peaks form; fold into chocolate mixture. This is what mine looked like:

Spoon the whole chocolate-whipping cream mixture into the pecan crust. Cover and freeze.

Transfer pie from freezer ONE HOUR before serving.

Before serving: Beat ¾ cup whipping cream until foamy. Gradually add 1 Tbsp. of Kahlua, beating until soft peaks form. Pipe or dollop (meaning drop with a spoon) the whipped cream around the edge of the pie. Sprinkle with grated chocolate, if desired.

YIELD: 1 (9-inch) pie