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Misc: Coffee Butter Crunch Pie

Source of Recipe

The 1785 Inn, North Conway, NH


Recipe Introduction

This pie is made in three parts: the crust, the filling, and the topping. The recipe can be doubled and frozen.

List of Ingredients

1/2 package pie crust mix
1 oz unsweetened chocolate
1/4 cup light brown sugar
1 cup walnuts, chopped finely
1 tsp vanilla
1 Tbsp water



Recipe

Crust:
Place the pie crust mix in a large mixing bowl. The chocolate should be coarsely chopped and ground in a blender or food processor. Stir the chocolate into the pie crust mix. Stir in the sugar and nuts. Mix the vanilla and water and gradually drizzle it over the dry mixture while stirring. Stir the mixture briefly - the consistency should be crumbly.

Preheat the oven to 375 and line a 9 inch pie plate with aluminum foil. Place the crust mixture in the pie pan and press into shape around the sides and the bottom of the pan. Bake for exactly 15 minutes and then cool.
Filling:
1 oz unsweetened chocolate
1/2 cup butter
scant cup light brown sugar
2 1/2 tsp instant coffee
2 eggs

Melt the chocolate and set aside to cool. In a small bowl with an electric mixer, cream the butter. Gradually add the sugar and beat at high speed for 2 to 3 minutes. Add the cooled melted chocolate and the instant coffee. Add the eggs one at a time beating well after each addition. Pour the filling into the cooled prepared crust. Place into the freezer. The pie should take a couple of hours to freeze. Take the pie out of the pan, remove the foil and return to the pan. Use a knife warmed in hot water (wipe off excess water each time you dip the knife in the water) to cut the pie into eight pieces.

Topping: Coffee Whipped Cream
(whip together in a chilled bowl)
1 pint heavy cream
1 Tbsp instant coffee - ground to a powder
1/2 cup confectioners sugar

This Recipe Featured in Bon Appetit