Mocha Buttercrunch Pie II
Ready In: 45 mins
Serves: 8-10
Ingredients
Crust
- 1 cup flour
- 1⁄4 teaspoon salt
- 1⁄3 cup brown sugar
- 1⁄3 cup cold butter
- 3 tablespoons finely chopped semisweet chocolate
- 3⁄4 cup chopped walnuts
- 1 teaspoon vanilla
- 2 teaspoons water
Filling
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 teaspoons instant coffee
- 2 teaspoons vanilla
- 3 ounces unsweetened chocolate, melted
- 4 eggs
Topping
- 2 cups heavy cream, cold
- 2 tablespoons instant coffee (plus 1 teaspoon)
- 1⁄2 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla
- grated chocolate (for topping) (optional)
Directions
- Crust:.
- Preheat oven to 350. Combine the flour, salt and brown sugar. With a pastry blender or 2 knives, cut in the butter.
- Stir in the chocolate and nuts. Mix the vanilla and water and add to the crumbs.
- Work the mixture with your hands to combine. With floured fingers, push the mixture into a 9 inch pie plate, covering the bottom, sides and rim. Bake for 20 minutes. Cool completely.
- Filling:.
- In an electric mixer, cream the butter till fluffy and smooth. Add the sugar, coffee and vanilla and beat till smooth. Add the melted chocolate. Again beat smooth.
- Add the eggs one by one, beating for several minutes after each addition.
- (NOTE: If you prefer to cook the eggs first, mix them with 1/4 cup milk and heat over medium low heat, till the mixture thickens and bubbles a bit, and coats a spoon -reaching a temperature of 160. Cool and add to the chocolate mixture.).
- Spread the mixture into the pie crust. Chill several hours. (At this point, the pie can be wrapped and frozen. Defrost in the refrigerator for 6-8 hours.).
- Topping:.
- Just before serving, whip together the cream, coffee, powdered sugar, cocoa and vanilla till stiff enough to hold a shape. Cover the top of the pie and top with grated chocolate, if desired.
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