-CRUST-
3/4 c Flour
3 tb Brown sugar
1 1/2 Sticks butter – cut
1 oz Unsweetened chocolate –
-grated
3/4 ts Vanilla
4 1/2 ts Evaporated milk
FILLING
3 oz Unsweetened chocolate
2 oz Semisweet chocolate
1 1/2 Sticks butter – softened
1 c + 2 Tbs. sugar
2 Eggs – beaten
1 1/2 ts Vanilla
1/2 c Chopped pecans
1/2 c + 1 Tbs. flour
TOPPING
1 c Brown sugar
3 tb Heavy cream
2 tb Butter
1 ts Instant coffee
1/2 c Powdered sugar
-BERRY SALSA TOPPING-
1 pt Strawberries – sliced
1 pt Raspberries
1 pt Blueberries or blackberries
2 tb Sugar
2 tb Grand Marnier
Directions : Preheat oven to 350 degrees. Crust – Place flour,
sugar,butter and chocolate into food processor and pulse to coarse
texture. Add vanilla and milk and pulse to combine. Press crust into
bottom of a 9 inch pie pan and set aside. Filling – Melt both
chocolates in a double boiler, add butter and stir to combine. Off
the heat, add sugar and mix. Add the eggs and mix. Add the flour and
combine well. Pour into the crust prepared pan and bake for 30
minutes. Let cool. Topping – Combine brown sugar, cream and butter in
a saucepan and bring to a boil. Remove from heat and add coffee and
powdered sugar. Whisk until smooth and pour over top of pie. Berry
Salsa – Combine ingredients and let macerate. Spoon over pie.
Yields
1 servings
