Chocolate Fudge Pecan Tart - American Recipe (Dessert)

1 (15-oz) packet of refrigerated Pie Crusts
1/2 cup chopped pecans
3/4 cup firmly packed brown sugar
3 tablespoons unsweetened cocoa
1 tablespoon coffee-flavored liqueur or cooled coffee
1 tablespoon butter or margarine, softened
1 teaspoon vanilla
1 egg
1/2 cup chopped pecans
1/2 cup miniature semi-sweet chocolate chips
1/2 cup whipping cream
1 tablespoon powdered sugar
1 teaspoon coffee-flavored liqueur or cooled coffee Chocolate curls, if desired
Recipe Method
Heat oven to 450 F Prepare pie crust according to package directions for one-crust filled pie using 10-inch tart pan with removable bottom or 9-inch pie pan (Refrigerate remaining crust for a later use) Place prepared crust in pan; press in bottom and up sides of pan Trim edges if necessary DO NOT PRICK CRUST Sprinkle 1/2 cup pecans over crust; press firmly into crust Bake at 450 F for 9 to 11 minutes or until crust is light golden brown Meanwhile, in medium bowl, combine brown sugar, cocoa and 1 tablespoon liqueur; blend well Add butter, vanilla and egg; blend until smooth Pour into baked crust; sprinkle with 1/2 cup pecans and chocolate chips Reduce oven temperature to 350 F Bake 20 to 30 minutes or until filling is set Cool 1 hour or until completely cooled In small bowl, combine all topping ingredients except chocolate curls Beat until stiff peaks form Pipe or spoon whipped cream around edges of tart; top with chocolate curls Store in refrigerator10 servings