No-Bake Chocolate Kahlua Pecan Pie


for crust---

2 cups finely chopped, toasted pecans {you could pulse the pecans in a food processor for a moment to grind, but it's not necessary)

5 tbsp brown sugar, packed

5 tbsp butter, melted

2 tsp Kahlua

pinch of salt

for filling---

6 oz semisweet chocolate chips

1/2 tsp instant coffee

4 eggs, room temperature

1 tbsp kahlua

1 tsp vanilla extract

1 1/2 cups heavy whipping cream

shaved dark chocolate and whipped cream for serving


To make the crust, combine the finely chopped pecans, brown sugar, salt, melted butter and kahlua in a bowl. Mix until all ingredients are incorporated and then press down in a greased 9" pie dish. Place in the freezer for 1 hour to harden.

To make the filling, melt the chocolate in a double boiler. Add the coffee once the chocolate has melted, stirring well to combine. Keep the chocolate pot over the double boiler {heat on low} and add the eggs, one by one. Keep whisking the eggs and chocolate continuously over low heat in the double boiler for ten minutes. The mixture should thicken slightly--- when in doubt, beat more, but make sure your eggs have not curdled. 

After about ten minutes of mixing, take the pot off the heat completely and add the kahlua and vanilla extract. Stir well.

Whip the cream to soft peaks. SLOWLY drizzle in the chocolate mixture, while folding with a rubber spatula. Be sure not to mix --- gently fold the two together. You want to keep as much air as possible and not deflate the whipped cream.

Pour the mousse into the frozen crust and place in the fridge for four hours or overnight. Serve with chocolate shavings (use a vegetable peeler and a bar of chocolate for that!) and whipped cream.


active time -- 30 minutes

total time --- 6 hours or overnight