Side Pannel
Chocolate Mocha Crunch Pie
Chocolate Mocha Crunch Pie
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chocolate, Pies
Ingredients List
- -----------------------------MOCHA PASTRY SHELL-----------------------------
- 1 Piecrust stick; crumbled
- ---or 1/2 package piecrust
- -mix
- 1 oz Unsweetened chocolate;
- -grated
- 3/4 c Finely chopped walnuts
- 1/4 c Firmly packed brown sugar
- 1 tb Water
- 1 ts Vanilla
Directions
FILLING
1 oz Unsweetened chocolate
1/2 c Butter or margarine;
-softened
3/4 c Firmly packed brown sugar
2 ts Instant coffee powder
2 Eggs
2 c Whipping cream
1/2 c Sifted powdered sugar
1 1/2 tb Instant coffee powder;
-optional
1/2 oz Semisweet chocolate; grated
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 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.
Makes one 9 inch pie
1 oz Unsweetened chocolate
1/2 c Butter or margarine;
-softened
3/4 c Firmly packed brown sugar
2 ts Instant coffee powder
2 Eggs
2 c Whipping cream
1/2 c Sifted powdered sugar
1 1/2 tb Instant coffee powder;
-optional
1/2 oz Semisweet chocolate; grated
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 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.
Makes one 9 inch pie
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