Mocha Silk Pie

Directions

1. 1
   To make the crust, combine chopped pecans, brown sugar, grated chocolate, and salt. Stir with a fork to combine, then drizzle in Kahlua, stirring until combined. Press mixture into a pie pan, bringing it up the sides a bit. *Do not bake* Set aside or refrigerate until needed.
2. 2
   In small microwave safe bowl, melt 3 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
3. 3
   In a large bowl of an electric mixer fitted with the whisk attachment, beat butter, sugar, 2 teaspoons instant coffee, and 1 teaspoon Kahlua until fluffy, about 1 1/2 minutes. When melted chocolate is cooled, drizzle it into the butter/sugar mixture as it beats on medium speed; use a rubber spatula to get it all out. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined, scraping the sides if necessary.
4. 4
   On medium speed, add the four eggs, one at a time, over a period of 20 minutes; leave about 5 minutes between each egg addition. Scrape sides of bowl halfway through this process. Pour filling into the pie crust. You might have a little filling leftover. If you do, I'll trust you to do the right thing.
5. 5
   Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
6. 6
   Serve with whipped cream and more grated chocolate.