Mocha Buttercrunch Pie

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READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • In a food processor blend together the flour, sugar and salt.
  • Add the cold butter and pulse until mixture resembles coarse meal.
  • Add the nuts and chocolate, pulsing until the nuts are finely chopped.
  • Press crust onto bottom and up the sides of a 9 inch metal pie plate.
  • Freeze for 20 minutes and then bake for 25 minutes, or until the crust is golden brown.
  • Cool completely.
  • In the top of a double broiler melt the 6 oz's chocolate until smooth.
  • Remove from over the water.
  • Combine sugar, yolks and corn syrup in a medium metal bowl.
  • Set bowl over saucepan of simmering water and whisk until thermometer registers 160 degrees, about 6 minutes.
  • Remove from over the water and add the butter, espresso and vanilla.
  • beat the mixture until cool and thick, around 5-6 minutes.
  • Fold in the melted chocolate mixture.
  • Beat the 1 cup chilled whipping cream in another bowl until stiff peaks form.
  • Fold into chocolate mixture.
  • Spoon mixture into pie cruse and refrigerate at least 6 hours, overnight is better.
  • To serve pipe whipped cream on pie and top with chocolate curls.
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