Last week when David and I went over to our friends, Jeff & Debbie’s house, we brought dessert. I had pinned this recipe a while back from Jenna at Eat, Live, Run. Her pictures are always dreamy and nothing catches my attention more than a no-bake pie.
I can’t resist a pie that requires no baking! Not even the crust is baked on this baby. Plus, a pie crust made of pecans? Umm…how could I not give this pie a try?! I’m happy to report that I did, because we all devoured it. It’s a little embarrassing but we pretty much all ate a quadrant.
Although the pie is no-bake, it does take a little effort to make. At one point, I really needed David’s help. I had to have him pour the eggs in one by one while I whisked them into the melted chocolate and made sure they didn’t curdle. Sometimes its best to have a sous chef in the kitchen with you.
Since I loved this pie so much, it will be making an appearance on our Thanksgiving table this year as one of the star desserts. Traditionally I make a Sweet Potato Pie as well as one other which changes yearly. This pie will be the runner up alongside the Sweet Potato, and I’m certain my family will love this one as much as the sweet potato.
No-Bake Chocolate Kahlúa Pie
Recipe by Eat, Live, Run
2 cups pecans, toasted & finely chopped
5 Tablespoons brown sugar
5 Tablespoons butter, melted
2 teaspoons Kahlúa
pinch of salt
6 oz semi-sweet chocolate chips
1/2 teaspoon instant coffee
4 eggs, room temperature
1 Tablespoon Kahlúa
1 teaspoon vanilla
1 1/2 cups heavy whipping cream
shaved dark chocolate & whipped cream for topping
For the Crust:
1. Combine the pecans, brown sugar, butter, Kahlúa, and salt in a large bowl. Press the mixture into the bottom of a 9″ greased pie pan. Place in the freezer for 1 hour.
For the Filling:
1. Melt the chocolate chips in a double boiler. Once melted, stir in instant coffee. Keeping the chocolate over the double boiler; whisk in 1 egg at a time, make sure to not curdle the eggs here! Ask someone to help, if needed. Continue whisking chocolate mixture for 10 minutes. Mixture should slightly thicken. After about 10 minutes, remove bowl from the pot and whisk in the Kahlúa and vanilla.
2. In the bowl of an electric mixer, whip cream until soft peaks form. Remove bowl from mixer and fold in chocolate mixture. Try to fold in quickly to maintain as much air as possible.
3. Pour mousse into pecan crust and refrigerate for four hours or over night. Top with chocolate shavings and serve with whipped cream.