~ adapted from Ree Drummond ~
Melt 3 ounces good quality dark chocolate– place in the bottom of a baked pie shell; chill.
Beat 2 sticks softened salted butter, 1 1/2 cups sugar, 2 teaspoons instant coffee, and 1 teaspoon Kahlua 1 to 2 minutes until fluffy.
Melt 3 more ounces dark chocolate; cool slightly, then mix into batter. Add 1 teaspoon vanilla extract.
On medium speed, beat in 4 fresh farm eggs one at a time, five minutes each.
Pour into pie shell. Chill at least 2 hours before covering with whipped cream topping.
… Homemade topping (1 1/2 cups heavy whipping cream whisked) and Sixlets pearl chocolates.
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