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Chocolate Mocha Crunch Pie




Source of Recipe


unknown


List of Ingredients




MOCHA PASTRY SHELL
1 piecrust stick, crumbled
or 1/2 package piecrust mix
1 oz unsweetened chocolate, grated
3/4 cup finely chopped walnuts
1/4 cup firmly packed brown sugar
1 Tbs water
1 tsp vanilla
FILLING
1 oz unsweetened chocolate
1/2 cup butter or margarine, softened
3/4 cup firmly packed brown sugar
2 tsp instant coffee powder
2 eggs
2 cups whipping cream
1/2 cup sifted powdered sugar
1 1/2 Tbs instant coffee powder, optional
1/2 oz semisweet chocolate, grated


Recipe



1 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.
2 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.
3 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.
4 Mocha Pastry Shell
5 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.
6 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.
7 Makes one 9 inch pie