sunflower.gif Welcome to Flora's Recipe Hideout!
 Related Rooms
  Food Recipes
  Drink Recipes
  Party Room
  Flora's Hideout

 Important Info
  Submit a Recipe

 Hideout Search

Chocolate Mocha Crunch Pie

Author/Submitted by:
Servings: 1
Categories: Chocolate / Desserts / Pies & Pastries

    mocha pastry shell
1  square  unsweetened, (1-ounce)
1/2  c  butter or margarine, softene
3/4  c  firmly packed brown sugar
2  ts  instant coffee granules
2    eggs
2  c  whipping cream
1/2  c  sifted powdered sugar
1 1/2  tb  instant coffee powder
1/2  square  semisweet, (1-ounce)
    chocolate, grated (optional
    mocha pastry shell
1  pn  stick, crumbled or
1/2  package  piecrust, (11-ounce)
1  square  unsweetened, (1-ounce)
    chocolate, grated
3/4  c  finely chopped walnuts
1/4  c  firmly packed brown sugar
1  T  water
1  t  vanilla extract

Prepare Mocha Pastry Shell directed; set aside.Place 1 square chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let cool.Cream butter at medium speed of an electric mixer. Gradually add brown sugar, and beat at medium speed 2 to 3 minutes, scraping sides of bowl occasionally. Stir in melted chocolate and 2 teaspoons coffee powder. Add eggs, one at a time, beating 5 minutes after each addition.Pour filling into cooled pastry shell. Refrigerate at least 6 hours.About 1 or 2 hours before serving, combine whipping cream, powdered sugar, and 1-1/2 tablespoons coffee powder in a large, chilled mixing bowl. Whip cream until soft peaks form (do not overbeat). Spoon over chilled filling. Sprinkle with grated chocolate, if desired. Chill. Yield: one 9-inch pie.MOCHA PASTRY SHELLUse a fork to combine crumbled piecrust stick and chocolate in a medium bowl. Stir in walnuts and sugar. Combine water and vanilla; sprinkle over pastry mixture. Mix with fork until mixture forms a ball.Line a 9-inch pieplate with aluminum foil; place a circle of wax paper over foil in the bottom of pieplate. Press pastry mixture evenly into pieplate. at 375 degrees for 15 minutes; cool completely. Invert crust on an 8-1/2-inch pieplate; remove foil and wax paper. Return to 9-inch pieplate. Yield: one 9-inch pastry shell. By KKBG35A RUTH BURKHAR

Bored? Need a diversion? Check out Matt's Amazing Photo and Video Collection.