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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This recipe is a knockout. The flavors are rich and creamy. A perfect blend of goodness. Ingredients:
pastry shell |
1/2 pkg pie crust mix |
1/2 cup lt brown sugar |
3/4 cup finely, chopped walnut |
1 square unsweetened chocolate, grated |
1 tsp vanilla |
1 tbs water |
filling |
1/2 cup soft butter |
3/4 cup white sugar |
1 square unsweetened chocolate, melted and cooled |
2 tsp instant coffee (ground to a powder in blender) |
2 eggs |
topping |
2 cups heavy cream |
2 tbs instant coffee (ground to a powder in blender) |
1/2 cup confectioners' sugar |
Directions:
1. Preheat oven to 375 degrees
2. In a bowl, combine pie crust mix, brown sugar, nuts and grated chocolate. Add 1 Tbs water and vanilla; using fork, mix until blended.Turn into very well-greased 9 or 10 inch pie plate. Press firmly against bottom and sides. Bake 15 minutes. Cool shell in pie plate on wire rack.
3. Ina small bowl, with electric mixer at medium speed, beat butter until creamy.
4. Gradually add sugar until light. Blend in cooled, melted chocolate and instant coffee.
5. Add 1 egg; beat 5 minutes. Add remaining egg; beat 5 minutes longer.
6. Turn filling into cooled, baked pie shell. Refrigerate, covered, overnight.
7. Next day, make topping. In large bowl, combine cream with 2 Tbs coffee and the confectioners' sugar. Refrigerate mixture, covered 1 hour.
8. Beat cream mixture until stiff.
9. Decorate pie with topping, using pastry bag with #6 decorating tip, if desired. Garnish with semi -sweet chocolate curls or lightly grated semi-sweet chocolate. Refrigerate pie at least 2 hours.
10. Serves 8
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