Making this rich chocolate pie never gets old. Baked in a vanilla bean crust and topped with fresh cinnamon cream, it is classically beautiful.
By: Bekie A
1 vanilla bean pie crust: https://spicechicksofdrip.com/2015/11/27/vanilla-bean-pie-crust/
1 cup of dark chocolate chips
1 stick of salted butter
2 tbsp strong coffee
2 tsp vanilla
1/2 cup brown sugar
1/2 cup sugar
1/2 cup self rising flour
1 tsp sea salt
4-6 Texas Pecans
Pour chocolate chips, coffee, and the butter into a glass bowl. Microwave for 40 seconds. Stir until everything is melted and infused. Stir in sugars, vanilla and salt. Whisk eggs separately. Temper eggs with a spoon of the mixture. Then stir eggs into the chocolate mixture. Pour into pie crust.
Sprinkle with more sugar and top the center with the pecans. Bake on 350 for 20 minutes; cover and bake for 7-10 min more. Do not over cook. It will be jiggly when you remove it. Allow it to cool and set. It will have a fudgy dense texture.
Whip 2 cups of whipping cream until soft peaks form in a mixer. Turn on low. While mixing, Add 1/3 cup of powder sugar, 2 tsp vanilla, and 1/2 tsp of cinnamon. Chill until serving.