I got this recipe years ago from Jodee Linta in Arizona. It's a bit labor-intensive, but a real treat for guests, Jodee said.

Kaluha Mocha Pie

Crust

1 and 3/4 c finely chopped pecans
1/3 c brown sugar
3 T melted margarine
2 tsp Kahlua

1. Mix all ingredients well.
2. Firmly press into 9 inch pie pan.

Bake 350 for 12 minutes.

After you take it out of the oven, press sides of crust with back of spoon to flatten. (The crust shrinks while baking.)

Filling

6 1-oz squares semisweet chololate (Jodee: I use chocolate chips)
1 tsp instant coffee
2 eggs, beaten
3 tbsp Kahlua or a coffee liquor
1/4 c confectectioners sugar
3/4 c whipping cream, whipped. Keep chilled.
1 tsp vanilla extract

1. Melt chocolate and instant coffee together in the microwave.
2. Gradually stir in about 1/4 of the warm chocolate mixture into beaten eggs. 3. Add remaining hot mixture, stirring constantly.
4. Stir in the Kahlua and confectioners sugar.
5. Put mixture into saucepan. Cook, stiring constantly, until mixture reaches 165° on a candy thermometer.
6. Cool to room temperature.
7. Fold whipped cream into chocolate mixture. Add vanilla.
8. Spoon into pecan crust.

Can be frozen for up to 3 weeks.

Defrost 1 hour before serving.

Beat another 3/4 c whipping cream and gradually add 1 T Kahlua.Spread on top of the pie.

(Ruth's note: I would find keeping all that whipped cream firm for so long daunting. The everyday cook might want to substitute commercial whipped toppping.)