FRENCH SILK PIE WITH GRAHAM CRACKER CRUST, ESPRESSO AND KAHLUA

A luscious pie with a wonderful pecan/graham cracker crust and a chocolate/espresso filling.

Ingredients

For the Crust:
• 1 cup graham cracker crumbs
• 1/4 cup melted butter
• 1/2 cup finely chopped pecans
• 1/4 cup sugar
For the Filling:
• 1/2 cup butter
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1 Tbsp dried espresso or coffee
• 1 Tbsp Kahlua (optional)
• 4 tablespoons good cocoa
• 1 Tbsp Kahlua
• 3 extra large eggs
• pinch of salt
• Garnish
• Whipped cream (add 1 Tbsp Kahlua when whipping)
• Chocolate curls
For the Crust:
• 1 cup graham cracker crumbs
• 1/2 cup finely chopped pecans
• 1/4 cup sugar
• 1/4 cup melted butter
For the Filling:
• 1/2 cup butter
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1 Tbsp dried espresso or coffee
• 1 Tbsp Kahlua (optional)
• 4 Tbsp Cocoa
• 3 extra large eggs (or 4 small to regular size)
• pinch of salt
For the Garnish:
• Whipped cream (Optional: Add 1 Tbsp Kahlua when whipping)
• Chocolate curls

Instructions

Prepare the Crust:
1. Mix together all ingredients in a bowl or in a processor. Pat into an 8 or 9 inch pie plate and bake at 375 degrees for 8-10 minutes
2. Remove from oven and cool completely.
Prepare the filling:
3. Cream butter, sugar, vanilla, espresso, Kahlua and cocoa and mixing for a minimum of 5 minutes. Scrape bowl often.
4. Add each egg separately and beat for a full 5 minutes after the addition of each egg. Scrape bowl often.
5. Pour mixture into cooled pie crust and refrigerate. Pipe whipped cream on top of pie and sprinkle with chocolate curls. Refrigerate or freeze.

Source: creative-culinary.com