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This dish is wonderfully indulgent.

Crust

  • 1 cup (250 mL) freshly ground walnuts
  • 3/4 cup (175 mL) freshly ground pecans
  • 1/2 cup (125 mL) finely chopped pecans
  • 1/3 cup (75 mL) granulated sugar
  • 3 tbsp (45 mL) butter, melted and cooled

Filling

  • 8 oz (225 g) bittersweet chocolate
  • 1/4 cup (50 mL) butter
  • 4 eggs, separated
  • 1 tsp (5 mL) vanilla
  • 1/4 tsp (1 mL) instant coffee
  • 2 tbsp (30 mL) brandy
  • 1 cup (250 mL) whipping cream, whipped stiff

Directions

To prepare crust: In a bowl, mix nuts. Add sugar and butter; mix well. Press mixture into bottom and up sides of a 10-inch (25-cm) glass pie plate. Bake at 350˚F (180˚C) until lightly browned, about 15 minutes. Set on a rack to cool.

To prepare filling: In the top of a double boiler, over hot but not boiling water, melt chocolate. Add butter and, when melted, stir to blend thoroughly with chocolate. Remove from heat. Stir in egg yolks, vanilla and instant coffee. Add brandy, stirring until blended. Fold in whipped cream and stiffly beaten egg whites. Pour filling into nut crust and refrigerate overnight or at least 8 hours before serving.

Makes 8 servings.

This recipe originally appeared in the January/February 2003 issue of Saltscapes

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