1 cup pecans, finely chopped
½ cups packed brown sugar
2 ounces, semi sweet chocolate, grated
2 tablespoons coffee liqueur
Dash of salt
3 ounces unsweetened baking chocolate
2 sticks margarine (salted)
1-½ cup sugar
2 teaspoons instant coffee granules
1 tablespoon coffee liqueur
3 ounces weight semi-sweet (or bittersweet) chocolate
1 teaspoon vanilla extract
4 whole large eggs
Garnish: pareve whipped cream and grated chocolate
To make the crust, combine chopped pecans, brown sugar, grated chocolate, and salt. Stir with a fork to combine, and then drizzle in Kahlua, stirring until combined. Press mixture into a pie pan, bringing it up the sides a bit. *Do not bake* Set aside or refrigerate until needed.
In small microwave safe bowl, melt 3 ounces of unsweetened baking chocolate until smooth (about 45 seconds on high). Set aside to cool.
In a large bowl of an electric mixer fitted with the whisk attachment, beat margarine, sugar, 2 teaspoons instant coffee, and 1 teaspoon Kahlua until fluffy, about 1 1/2 minutes. When melted chocolate is cooled, drizzle it into the butter/sugar mixture as it beats on medium speed; use a rubber spatula to get it all out. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined, scraping the sides if necessary.
On medium speed, add the four eggs, one at a time, over a period of 20 minutes; leave about 5 minutes between each egg addition. Scrape sides of bowl halfway through this process. Pour filling into the piecrust. You might have a little filling leftover…yum extra.
Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
Grate the semi-sweet or bittersweet chocolate. Serve the pie with pareve whipped cream and top with the grated chocolate.