Recipe by mydesigirl
Takes some time and effort but this pie is worth it!
Top Review by mary.mann
Fabulous pie. I have been making this recipe for 45 years, since I first had it at Blum's dept. store in San Francisco. I figured out that if you don't want to eat raw eggs you can heat them over a double boiler until 160 degrees, beating with a hand mixer the whole time. Co0l and gradually add the eggs with the beating instructions as suggested, maybe a little less. A lot of beating.
- 4 ounces packaged pie crust mix
- 1⁄4 cup light brown sugar, firmly packed
- 3⁄4 cup finely chopped walnuts
- 1 unsweetened chocolate square, grated
- 1 teaspoon vanilla
- 1⁄2 cup butter, softened
- 3⁄4 cup sugar
- 1 unsweetened chocolate square, melted and cooled
- 2 teaspoons instant coffee
- 2 eggs
- 2 cups heavy whipping cream
- 2 tablespoons instant coffee
- 1⁄2 cup powdered sugar
Directions See How It's Made
- For the pastry shell,mix all ingredients together well and turn into a well greased 9 inch pie plate.
- Press mixture firmly into bottom and up the sides of pie plate.
- Bake at 375 degrees for 15 minutes.
- Cool the pastry shell in the pie plate on a wire rack.
- For the filling,in a small bowl with an electric mixer at medium speed,beat butter until creamy.
- Gradually add sugar,beating until light.
- Blend in cool,melted chocolate and 2 teaspoons instant coffee.
- Add 1 egg and beat 5 minutes.
- Add egg number 2 and beat 5 more minutes.
- Turn filling into cooled pastry shell.
- Refrigerate pie,covered,overnight.
- Next day make topping.
- In a large bowl,combine cream with instant coffee and powdered sugar.
- Refrigerate mixture,covered,for one hour.
- Beat cream mixture until stiff.
- Decorate pie with topping.
- If you feel like being really fancy add chocolate curls as a garnish.
- Refrigerate for 2 hours berfore serving.