1 Unbaked 9″ pie shell
4 oz Sweet cooking chocolate
3 tb Butter or margarine
1 ts Instant coffee granules
1/3 c Sugar
1 c Light corn syrup
3 Eggs — slightly beaten
1 ts Vanilla
1 c Pecans — chop coarse
TOPPING—–
1 ts Instant coffee granules
1/2 c Heavy cream
1 tb Sugar
1/4 ts Vanilla
Melt chocolate; stir in coffee. Remove from heat. Combine sugar and syrup
in another pan. Bring to a boil, stirring until sugar is dissolved. Reduce
heat and boil gently for 2 minutes, stirring occasionally. Remove from heat
and add the chocolate mixture. Pour slowly over eggs, stirring constantly.
Stir in vanilla and pecans. Pour into pie shell. Bake at 375~ for 45-50
minutes or until filling is completely puffed across top. Cool and garnish
with the topping and pecan halves if desired. Coffee-flavored Topping:
Combine the coffee granules, heavy cream, sugar and vanilla in a chilled
bowl. Whip just until soft peaks form. 1 cup.
Yields
8 Servings