This luscious mocha flavored pie is just as good with pecans as with macadamia nuts, if you'd like to substitute.
4 eggs, lightly beaten
3/4 cup light corn syrup
1/2 cup brown sugar, packed
1/4 cup butter or margarine, melted
2 teaspoons Kahlua or other coffee-flavored liqueur
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
1 (7-oz.) jar madamamia nuts
1 unbaked 9" pastry shell
2 tablespoons Kahula or other coffee flavored liqueur
1 cup whipping cream
2 tablespoons powdered sugar
1/4 cup shaved semi-sweet chocolate
How to Make It
Combine first 6 ingredients in a medium bowl; stir well. Stir in chocolate chips and nuts. Pour into pastry shell; bake at 425° for 10 minutes. Reduce oven temperature to 350° and bake 30 more minutes or unil set. (Cover edges of pastry with strips of aluminum foil to prevent excessive browning, if necessary.)
Cool completely on a wire rack; cover and chill thoroughly.
Coffee Cream: Combine all ingredients in a large bowl; beat at high speed with an electric mixer until stiff peaks form.
To serve, dollop each serving with Coffee Cream and sprinkle with shaved chocolate.