Kerbey lane's mocha buttercrunch pie

8 servings

Ingredients

Quantity Ingredient
2½ tablespoon Flour
1 tablespoon Shortening
1 tablespoon ;Water, cold
1 cup Pecans
2½ cup Whipping cream
2 ounces Chocolate, unsweetened; cut into pieces
2 cups Whipping cream
½ cup Powdered sugar
Kerbey Lane Cafe, Austin TX
per Amanda Toering (mandabob@bga.com)
¼ cup Sugar, brown, light
½ cup Chocolate morsels, semi- sweet
1 teaspoon Vanilla extract
¾ cup Sugar, confectioners
2¼ teaspoon Coffee, instant granulated
2 tablespoons Granulated instant coffee
¾ cup Semisweet chocolate morsels.

Directions

CRUST

FILLING

TOPPING

Preheat oven to 350. Prepare crust as follows: In small mixing bowl, cut shortening into flour until mixutre is consistency of corn meal. Add water and stir to combine; form a small ball of dough. In bowl of food processor fitted with metal blade, combine dough, brown sugar, pecans, chocolate chips and vanilla. Process to chop mixture coarsely. Expect some large chunks to be left. Press crust mixture into 9-in pie pan to cover bottom and half of side. Bake 6-8 minutes or until just slightly brown. Allow shell to cool completely.

Prepare filling as follows:

In small saucepan over low heat, melt chocolate pieces in ¼ cup cream, stirring frequently, until mixture is smooth. Set aside to cool. In large bowl of mixer, combine remaining whipping cream, powdered sugar and coffee granules and beat until cream thickens and forms peaks. Fold chocolate mixture into whipped cream by hand. Do not over-mix because cream has a tendency to break up after chocolate is added. Pour filling into prepared pie crust, smoothing top.

Freeze filling at least 1 hour. Prepare topping:

In large bowl of mixer, combine whipping cream, powdered sugar and instant coffee granules. Beat at high speed until stiff. Mound over filling, smoothing surface. Sprinkle chocolate morsels over top and freeze until solid. Serve frozen. Makes one 9-inch pie.

Submitted By SAM WARING On 09-02-95

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