Makes 8 to 12 servings.
This one really rich pie. It takes a little time to prepare, but is well worth it. I call it “a Mile Wide” because that is what you would look like if you ate this all the time. This pie is decadently delicious even without the Kahlua, but the coffee liquor gives it an extra intense flavor.
2/3 cup sugar
2 cups Whipping Cream (divided)
|1/3 cup cornstarch||
2 tablespoons butter, softened
½ teaspoon salt
1 tablespoon vanilla extract
4 egg yolks
3) 4oz bars Ghirardelli 60% Cacao Bittersweet Baking Bar (broken & divided)
2 cups Half & Half
||1/2 cup Kahlua Coffee liqueur (Optional)|
1. First make sure you have some room in your refrigerator .
2. Make the pie shell: Cream together stick of softened butter with ½ cup of sugar.
3. Crush enough of the chocolate wafers to get about 1 ½ cups of fine crumbs.
4. Mix the butter/sugar mixture with the chocolate crumbs; keep mixing it up until it is well blended.
5. Press the crumbs into a 9 inch pie pan.
6. Bake in a preheated 400 degree (Fahrenheit) oven for about 20 -25 minutes.
7. After 20 minutes, your pie shell may look like gooey, bubbly chocolate mush. Don’t be discouraged. While it is still hot press everything back into place with the back of a spoon.
8. Now let the pie shell cool in the refrigerator.
9. For the filling: In a chilled bowl, whip (whip it good) 1 cup of whipping cream with a little sugar until stiff peaks form. Cover and place aside in refrigerator.
10. Stir together sugar, cornstarch and salt in 2 quart saucepan. Beat egg yolks and Half & Half in container with pouring spout. Gradually blend mixture into sugar mixture.
11. The next few steps require that you have no interruptions! Take the phone of the hook, lock the doors, put the kids in front of the TV.
12. Cook over medium heat, stirring constantly, (and I mean constantly or else you’re going to get some kind of sweet scrambled eggs) until mixture comes to a boil and thickens.
13. Remove from heat; stir in 2 tablespoons butter and vanilla. Add 1-3/4 cups chocolate bar, 1/2 cup of Coffee liqueur; stir until chocolate is melted and mixture is well blended.
14. Fold in the whipped cream that you’ve had chilling in the 'fridge. Mix until well blended
15. Pour into prepared pie shell; Cool. Refrigerate several hours or until chilled and firm.
16. Spend the next few minutes licking the bowls, spoons, and sauce pan. Yummy!
17. Garnish the pie with remaining whipped cream and shaved chocolate bar, if desired.