Kahlua Fudge Brownie Pie Recipe

Ingredients

• 1 basic flaky unbaked 9-inch deep dish pie pastry, refrigerated
• 3/4 cup unsalted butter
• 4 ounces bittersweet chocolate
• 1/3 cup coarsely chopped walnuts
• 1 cup sugar, divided
• 1/3 cup unsweetened cocoa powder
• 2 tablespoons all-purpose flour
• 1 pinch salt
• 4 large eggs, at room temperature
• 1 1/2 tablespoons Kahlua
• 1 teaspoon vanilla extract
• fresh whipped cream

Instructions

1. Roll out the pastry and fit it into a 9 ½ inch deep dish pie pan, sculpting the edge into an upstanding ridge. Place it in the freezer for 15 minutes.
2. Preheat the oven to 400°F. Cover the pie shell with about 16 inches of foil, tucking it into the shell and allowing the excess to flare out. Fill the shell with enough dried beans to reach the top.
3. Bake the pie shell on the center rack for 15 minutes. Carefully lift out the foil with beans and prick the bottom of the pastry all over with a fork to prevent bubbling. Allow it to cool while decreasing the oven temperature to 350°F.
4. In a small nonstick saucepan over very low heat, melt 3/4 cup unsalted butter. Chop the 4 ounces of bittersweet chocolate and add it to the saucepan once the butter is nearly melted. Stir until fully melted and smooth, then set aside to cool for a few minutes.
5. In a food processor, combine 1/3 cup coarsely chopped walnuts, 1/4 cup of sugar, 1/3 cup unsweetened cocoa powder, 2 tablespoons all-purpose flour, and a pinch of salt. Pulse until the nuts are finely chopped and set aside.
6. In a large mixing bowl, beat 4 large eggs and the remaining 3/4 cup of sugar with an electric mixer until the mixture is light and airy, about 4 minutes. Add in 1 1/2 tablespoons of Kahlua, 1 teaspoon of vanilla extract, and the nut mixture, beating until smooth.
7. Stir in the cooled chocolate mixture briefly until the filling is uniformly mixed, then pour it into the cooled pie shell.
8. Bake for 35 minutes on the center oven rack, allowing the pie to puff up. The top may develop a few cracks and the filling should seem relatively loose under the crust.
9. Transfer the pie to a wire rack and let it cool thoroughly. For optimal slicing, refrigerate for at least 1 hour before serving with fresh whipped cream.