Chocolate mocha crunch pie

1 Servings

Ingredients

Quantity Ingredient
1 Piecrust stick; crumbled -or 1/2 package piecrust mix
1 ounce Unsweetened chocolate; grated
¾ cup Finely chopped walnuts
¼ cup Firmly packed brown sugar
1 tablespoon Water
1 teaspoon Vanilla
1 ounce Unsweetened chocolate
½ cup Butter or margarine; softened
¾ cup Firmly packed brown sugar
2 teaspoons Instant coffee powder
2 Eggs
2 cups Whipping cream
½ cup Sifted powdered sugar
1½ tablespoon Instant coffee powder; optional
½ ounce Semisweet chocolate; grated

Directions

MOCHA PASTRY SHELL

FILLING

Prepare Mocha Pastry Shell; set aside. Place 1 square chocolate in top of 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 2-3 minutes, scraping sides of bowl occasionally. Stir in melted chocolate and 2 teaspoon 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 1½ 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.

Mocha Pastry Shell

Use 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 mix. Mix with fork until mix forms a ball.

Line a 9 inch pie plate with aluminum foil; place a circle of wax paper over foil in the bottom of pie plate. Press pastry mix evenly into pie plate. Bake at 375°F for 15 minutes; cool completely. Invert crust on an 8 ½ inch pie plate; remove foil and wax paper. Return to 9 inch pie plate.

Makes one 9 inch pie

Busted by Gail Shermeyer 4paws@...

Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on May 02, 1998

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