Chocolate Mocha Crunch Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Chocolate, Pies | 1 | Servings | |
INGREDIENTS
| 1 | Piecrust stick, crumbled | |
| or 1/2 package piecrust | ||
| mix | ||
| 1 | oz | Unsweetened chocolate |
| grated | ||
| 3/4 | c | Finely chopped walnuts |
| 1/4 | c | Firmly packed brown sugar |
| 1 | T | Water |
| 1 | t | Vanilla |
| 1 | oz | Unsweetened chocolate |
| 1/2 | c | Butter or margarine |
| softened | ||
| 3/4 | c | Firmly packed brown sugar |
| 2 | t | Instant coffee powder |
| 2 | Eggs | |
| 2 | c | Whipping cream |
| 1/2 | c | Sifted powdered sugar |
| 1 1/2 | T | Instant coffee powder |
| optional | ||
| 1/2 | oz | Semisweet chocolate, grated |
INSTRUCTIONS
Prepare Mocha Pastry Shell; set aside. Place 1 square chocolate in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let cool. Cream butter at medium speed of an electric mixer. Gradually add brown sugar, and beat at medium speed 2-3 minutes, scraping sides of bowl occasionally. Stir in melted chocolate and 2 teaspoon coffee powder. Add eggs, one at a time, beating 5 minutes after each addition. Pour filling into cooled pastry shell. Refrigerate at least 6 hours. About 1 or 2 hours before serving, combine whipping cream, powdered sugar, and 1 1/2 tablespoons coffee powder in a large, chilled mixing bowl. Whip cream until soft peaks form (do not overbeat). Spoon over chilled filling. Sprinkle with grated chocolate if desired. Chill. Mocha Pastry Shell Use a fork to combine crumbled piecrust stick and chocolate in a medium bowl. Stir in walnuts and sugar. Combine water and vanilla; sprinkle over pastry mix. Mix with fork until mix forms a ball. Line a 9 inch pie plate with aluminum foil; place a circle of wax paper over foil in the bottom of pie plate. Press pastry mix evenly into pie plate. Bake at 375°F for 15 minutes; cool completely. Invert crust on an 8 1/2 inch pie plate; remove foil and wax paper. Return to 9 inch pie plate. Makes one 9 inch pie Busted by Gail Shermeyer 4paws@netrax.net Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on May 02, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 4722
Calories From Fat: 2865
Total Fat: 330.2g
Cholesterol: 1138.5mg
Sodium: 3132.5mg
Potassium: 1970.2mg
Carbohydrates: 373.5g
Fiber: 16.1g
Sugar: 318.8g
Protein: 111g