Frozen Mocha Pecan Pie

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Frozen Mocha Pecan Pie

Crust:
2 cups of toasted pecans, finely chopped
5 tablespoons plus 1 teaspoon of dark brown sugar
5 tablespoons of cold butter, cut into small pieces
2 teaspoons of dark rum

Filling:
6 ounces of semisweet chocolate
1/2 teaspoon of instant coffee powder
4 eggs, at room temperature
1 tablespoon of dark rum
1 teaspoon of vanilla
1 1/2 cups of heavy cream (reserve 1/2 cup for topping)

Garnish:
3 tablespoons of shaved semisweet chocolate or 1/2 cup of pecan halves

To prepare crust, blend ingredients in bowl until mixture holds together. Press into bottom and sides of a 9 inch pie pan. Freeze 1 hour.
To prepare filling, melt chocolate with coffee powder in top of double broiler over hot water. remove from heat; whisk in eggs, rum and vanilla until smooth. Let cool; whip 1 cup of the cream until stiff; fold into chocolate mixture. Pour into crust and freeze.
One hour before serving transfer pie to refrigerator. Whip remaining 1/2 cup cream; dollop of pipe over pie. Sprinkle with chocolate shavings or 1/2 cup of pecan halves.

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