Ingredients:
CRUST:
1 cup roasted pecans; chopped
1 homeade pie crust (one-crust pie)

FILLING:
150 g (5 oz) butter
30 g (1 oz) chocolate, chopped
6 Tbs cocoa
2 tsp instant coffee
3 eggs
250 g (0.5 lb) powdered sugar
2 Tbs sour cream
1 tsp vanilla extract

TOPPING:
1 1/2 cups heavy cream, whipped
chocolate shavings

Preparation:

1. Preheat oven to 375°F (190°C).

 

2. CRUST: Combine pecans with ingredients for one-crust homeade pie to form dough. Let rest in fridge 10 mins. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. Place on to a 9-inch pie plate.

 

3. FILLING: Melt butter in a saucepan. Remove from heat. Add chocolate, cocoa and coffee, stirring continually until chocolate melts.

 

4. In a separate bowl mix eggs and sugar until creamy. Add sour cream and vanilla extract. Gently fold in melted chocolate.

 

5. Pour into prepared pie shell. Bake for 35-40 minutes or until filling is set. Cool.

 

6. Top pie with whipped cream and chocolate shavings. Chill.

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