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.
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.