Chocolate Mocha Crunch Pie

Ingredients

Directions

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.

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 shell.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.