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Christmas: Chocolate-Pecan Jumbo Christmas Pie

Source of Recipe

Rebecca Oeswein


List of Ingredients

1-1/4 cups chocolate wafer crumbs
1/3 cup butter, melted
1/2 cup butter, softened
3/4 cup brown sugar
3 eggs
12 oz. semi-sweet chocolate chips
2 tsp. instant coffee
1 tsp. vanilla extract
1/2 cup flour
1 cup pecans, coarsely chopped
Whipped cream, sweetened
Chocolate syrup
Maraschino cherries with stems
Mint sprigs



Recipe

Combine chocolate wafer crumbs and 1/3 cup melted butter; firmly press on bottom and sides of a 9-inch tart pan or pie plate. Bake at 350°F for 6 to 8 minutes. Cream 1/2 cup softened butter; gradually add brown sugar with the electric mixer at medium speed until blended. Add the eggs, one at a time, beating after each addition. Stir in the melted chocolate, instant coffee granules, vanilla extract, flour and chopped pecans. Pour into the prepared crust. Bake at 375°F for 25 minutes. Remove from oven and cool completely on a rack. Before serving, pipe sweetened whipped cream on each piece and drizzle with chocolate syrup. Garnish with cherries and/or mint if desired.

YIELD: Serves 8