Alabama Chocolate-Pecan Jumbo Christmas Fudge Pie
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Ingredients
| 1-1/4 cup | 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 |
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Instructions
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.
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