Lauren’s World Famous Mocha Pecan Pie

CRUST

9-inch pie crust> I use a gluten-free graham cracker crumb, chocolate or ginger snap crust

FILLING

• 3/4 C sugar > I use brown, Turbinado and/or coconut sugar

• 1/2 C maple syrup

• 2 T coffee liqueur or brewed strong black coffee or decaf

• 2 T butter or coconut oil

• 2 T unbleached white or gluten free all purpose flour

• 3 large eggs

• 1/2 C semi-sweet chocolate chips

• 1 C toasted pecan pieces

Preheat oven to 400°

Place all ingredients, except the pecans in a food processor and puree until chocolate chips are completely ground up and everything is smooth. If you don't have a food processor, melt the chocolate & coconut oil on very low heat, cool it, and beat it with all the other filling ingredients except the pecans. I toast the pecans in the toaster oven broiler and keep a close eye on it so that they don’t burn. Pour the filling over the toasted pecans in a bowl and stir just enough to coat the nuts.

Pour the filling into the unbaked 9-inch pie shell. Bake at 400° for 10 minutes, then reduce the heat to 350° and bake for another 30 minutes or until the filling is set but still moist. Insert a toothpick right in the center of your pie. When it comes out clean or with a few crumbs, the pie is done. Cool completely before cutting. This pie is really rich, so cutting smaller slices is the way to go.

Serve with whipped cream, vanilla ice cream or my new favorite; So Delicious Dairy Free CocoWhip Coconut Whipped Topping ( YUM!! )