Prep 24 hrs
Cook 15 mins
Takes some time and effort but this pie is worth it!
- 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
- 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.
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.
I got this recipe out of McCall's magazine about thirty eight years ago. It is a family favorite and we make it for the holidays every year. I usually halve the topping. This freezes so well, just put topping on after you take the pie out of freezer. The crust is very firm and to prevent sticking I cover my pie plate with foil, mash crust in ,bake crust and pop it in the freezer for a quick chill.Then peel foil off and replace crust in pie pan. This is not a pie to crank out in twenty minutes. Slice small pieces, very rich but they will lick the plates. While you are doing this you might as well make two since they do freeze so well. Hope you love it too.
This is absolutely my all time favorite pie. My aunt got the recipe in San Fran back when you could buy a whole pie for $4! I still request it for special occasions. I just made it myself for the first time.