Recipe: Alabama Chocolate-Pecan Jumbo Christmas Fudge Pie (with mocha filling)

ALABAMA CHOCOLATE-PECAN JUMBO CHRISTMAS FUDGE PIE

FOR THE CRUST:
1 1/4 cups chocolate wafer crumbs
1/3 cup butter, melted
FOR THE FILLING:
1/2 cup butter, softened
3/4 cup brown sugar
3 eggs
1 (12 ounce) pkg semisweet chocolate chips, melted
2 teaspoons instant coffee granuales
1 teaspoon vanilla extract
1/2 cup flour
1 cup pecans, coarsely chopped
TO SERVE:
sweetened whipped cream
chocolate syrup
maraschino cherries with stems
mint sprigs

TO MAKE THE CRUST:
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 degrees F for 6 to 8 minutes. Remove from oven.

Increase oven temperature to 375 degrees F.

TO MAKE THE FILLING:
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, and vanilla extract, then the flour and chopped pecans. Pour into the prepared crust.

Bake at 375 degrees F for 25 minutes. Remove from oven and cool completely on a rack.

TO SERVE:
Pipe sweetened whipped cream on each piece and drizzle with chocolate syrup. Garnish with cherries and/or mint if desired.

Servings: 8
Source: Christmas with Southern Living 1990