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Chocolate Mocha Crunch Pie
Author/Submitted by:
Servings: 1
Categories:
Chocolate
/
Desserts
/
Pies & Pastries
Ingredients:
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
Directions:
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
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