Chocolate Mocha Crunch Pie

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 1½ tablespoons coffee powder in a large, chilled mixing bowl.

Whip cream until soft peaks form (do not overheat).

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 pie plate.

Bake at 375℉ (190℃) for 15 minutes; cool completely.

Invert crust on an 8½ inch pieplate; remove foil and wax shell.