| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Chocolate, Nuts |
8 |
Servings |
INGREDIENTS
|
|
PASTRY SHELL—– |
| 1/2 |
pk |
Piecrust mix |
| 1/4 |
c |
Light brown sugar — packed |
| 3/4 |
c |
Walnuts — finely chopped |
| 1 |
|
Unsweetened chocolate square |
|
|
Grated |
| 1 |
ts |
Vanilla |
|
|
FILLING—– |
| 1/2 |
c |
Unsalted butter — soft |
| 3/4 |
c |
Sugar |
| 1 |
|
Unsweetened chocolate square |
|
|
Melted and cooled |
| 2 |
ts |
Powdered instant coffee |
| 2 |
|
Eggs |
|
|
TOPPING—– |
| 2 |
c |
Whipping cream |
| 2 |
tb |
Instant coffee — try using |
|
|
Espresso powder |
| 1/2 |
c |
Confectioners' sugar |
|
|
Chocolate curls |
INSTRUCTIONS
Make pastry shell: in medium bowl, combine piecrust mix with brown sugar,
walnuts and grated chocolate. Add 1 tbsp. water and the vanilla. Using
fork, mix until well blended. Turn into well buttered 9" pie plate; press
firmly against bottom and sides of pie plate. Bake 15 minutes. Cool on wire
rack. Make filling: in small bowl, with electric mixer at medium speed,
beat the butter until it is creamy. Gradually add granulated sugar, beating
until light. Blend in cool melted chocolate and 2 teaspoons instant coffee.
Add 1 egg, beat 5 minutes. Add second egg, beat 5 minutes longer. Turn
filling into baked pie shell. Refrigerate the pie, covered at least 8
hours, but best held overnight. Topping: Next day make topping. In large
bowl, combine cream with 2 tbsp instant coffee and the confectioners'
sugar. Cover and refrigerate 1 hour. Beat the cream mixture until stiff.
Decorate pie with topping using pastry bag with star or shell decorating
tip, if desired. Garnish with chocolate curls. Refrigerate at least 2
hours.
Recipe By :
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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