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Chocolate: Chocolate Mocha Crunch Pie

Source of Recipe

The Southern Living Cookbook , 1987


List of Ingredients

MOCHA PASTRY SHELL
1 piecrust stick -- crumbled
or 1/2 package piecrust mix
1 ounce unsweetened chocolate -- grated
3/4 cup finely chopped walnuts
1/4 cup firmly packed brown sugar
1 tablespoon water
1 teaspoon vanilla

FILLING
1 ounce unsweetened chocolate
1/2 cup butter or margarine -- softened
3/4 cup firmly packed brown sugar
2 teaspoons instant coffee powder
2 eggs
2 cups whipping cream
1/2 cup sifted powdered sugar
1 1/2 tablespoons instant coffee powder -- optional
1/2 ounce semisweet chocolate -- grated


Recipe

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 375ºF 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.