Ingredients

2/3 C. semisweet chocolate chips
1 Tbsp. instant coffee
2 Tbsp. boiling water
4 eggs, separated
1/3 C. sugar
1 tsp. vanilla
1/8 tsp. salt
fine dry breadcrumbs, for dusting the pie plate
1 quart low fat frozen yogurt, or low fat ice cream, softened

Cooking Instructions

Prepare pastry and chill. Preheat oven to 450 degrees F. Cream the butter and brown sugar. Spread evenly into the bottom of a 9-inch pie pan. Press the pecan halves in an even design. Roll out half the pastry to fit over the pecan layer, draping 1-inch over the pie pan. Combine the apples with lemon juice, brown sugar, flour, cinnamon, nutmeg and salt. Pour into the pastry. Pack down well. Roll out the second half of the pastry to cover the apples. Seal edges by folding bottom crust over top crust. Moisten edges with water while sealing. Flute edges with a fork. Make vents in the top. Bake 10 minutes. Reduce heat to 350 degrees F. and bake 30 to 35 minutes longer. Cool 10 minutes and invert onto a serving plate.
 
 
 "If you consent and obey, You will eat the best of the land;" (Isaiah 1:19)