Mocha Pecan Pie

• 6 oz. semi-sweet chocolate, chopped
• 1/4 c. plus 1 1/2 Tbsp. coffee liqueur (Kahlua or Tia Maria)
• 3 eggs, beaten
• 1/2 c. packed dark brown sugar
• 2 tsp. vanilla extract
• 1 c. light corn syrup
• 1/4 tsp. salt
• 1 stick (4 oz.) unsalted butter, melted
• 1 c. (about 4 oz.) coarsely chopped pecans
• unbaked 9-inch pie shell
• 1 c. heavy cream, chilled

1. Preheat oven to 350u0b0.
2. In a heavy medium saucepan, combine chocolate and 1/4 cup of coffee liqueur.
3. Melt over low heat, stirring until smooth.
4. In a large bowl, combine eggs, sugar, corn syrup, vanilla and salt.
5. Beat until blended.
6. Add melted chocolate mixture and blend well.
7. Stir in melted butter and pecans.
8. Pour filling into pie shell and bake for 45 to 50 minutes or until pie is barely set in the center.
9. Transfer to a rack to cool.
10. Before serving, whip the cream with remaining 1 1/2 tablespoons coffee liqueur until soft peaks form.
11. Serve a generous amount of whipped cream with each slice.

semisweet chocolate, coffee liqueur, eggs, brown sugar, vanilla extract, light corn syrup, salt, unsalted butter, pecans, pie shell, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=602731 (may not work)