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Preheat oven to 350 F.
Pie Crust:
1. In large bowl, combine crushed wafers, sugar, cinnamon, and 1-tablespoon walnuts. Mix well.
2. Stir in melted butter.
3. Press cookie crumb mixture into bottom and sides of 9-inch glass pie plate.
4. Bake pie crust until set, approximately 10 minutes.
5. Transfer pie plate to wire rack. Cool thoroughly.
Pie Filling:
1. Drain pear halves through strainer. Reserve 1/3-cup ear juice.
2. Chop pears. Set aside.
3. In saucepan, combine pear juice, semi-sweet chocolate chips, coffee liqueur and vanilla.
4. Heat over low heat, stir until smooth. Spoon into bowl and allow cooling to room temperature.
5. In separate mixing bowl, beat heavy cream to stiff peaks.
6. Fold whipped cream into cooled chocolate mixture.
7. Fold in the pears.
8. Spoon chocolate pie filling into pie shell.
9. Lightly cover. Refrigerate at least 3 hours or overnight.
10. Garnish pie with remaining walnuts and serve.
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