3/4 c. butter
1 c. sugar
4 Tbsp. Chocolate Balsamic
1/2 tsp. vanilla extract
2 Tbsp. self rising flour
1/2 chopped pecans
pie shell (unbaked)
Ingredients for Coffee Whipped Cream:
1 c. whipping cream
1/2 - 1 tsp. instant coffee
sugar, to taste (or try Espresso Balsamic)
For the Pie:
Preheat oven to 350 degrees F.
In a small pot, melt butter. Cool slightly.
In a separate bowl, whisk together sugar, eggs, vinegar, flour and nuts. Slowly pour melted butter into sugar mixture, a little at a time, mixing until incorporated with each addition. Pour into the prepared pie shell and bake for 30 minutes. Cool before serving. Serve with a generous dollop of coffee whipped cream.
For the Coffee Whipped Cream:
Whip cream until soft peaks form. Add instant coffee and sugar. Beat until desired consistency is reached.
*Submitted by: Rachelle Sherman