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---------- Recipe via Meal-Master (tm) v8.05
Title: Chocolate Mocha Crunch Pie
Categories: Pies
Yield: 8 servings
Mocha pastry shell
1 oz Unsweetened chocolate
-squares
1/2 c Butter or margarine;
-softened
3/4 c Brown sugar; firm packed
2 ts Instant coffee granuals
2 Eggs
2 c Whipping cream
1/2 c Powdered sugar; sifted
1 1/2 tb Instant coffee powder
1/2 Semisweet chocolate square
=1/2 oz/ grated
Mocha pastry shell
1 Piecrust stick; crumbled
Or
1/2 pk Pie crust mix (11 ozs)
1 oz Unsweetened chocolate
-squares
Grated
3/4 c Walnuts; chopped
1/4 c Brown sugar; firm packed
1 tb Water
1 Vanilla extract
Recipe by: Southern Living
Preparation Time: 0:30
Prepare Mocha Pastry Shell as directed; set aside.
Place 1 square chocolate in top of a 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 to 3 minutes, scraping sides of bowl
occasionally. Stir in melted chocolate and 2 teaspoons
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. Yield:
one 9-inch pie.
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 mixture. Mix with fork until mixture forms a ball.
Line a 9-inch pieplate with aluminum foil; place a circle
of wax paper over foil in the bottom of pie plate. Press
pastry mixture evenly into pieplate.
Bake at 375 degrees for 15 minutes; cool completely.
Invert crust on an 8-1/2-inch pieplate; remove foil and wax
paper. Return to 9-inch pieplate. Yield: one 9-inch pastry
shell.
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