Chocolate Mocha Crunch Pie
Chocolate Mocha Crunch Pie recipe
Yield
16 servingsPrep
30 minCook
6 hrsReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
pie shell (9 inch)
Pocha |
|
|
| 1 | ounce |
chocolate
squares |
*
|
| ½ | cup |
butter
or margarine,, softened |
|
| ¾ | cup |
brown sugar
firm packed |
*
|
| 2 | teaspoons |
coffee
instant, granuals |
|
| 2 | large |
eggs
|
|
| 2 | cups |
heavy whipping cream
|
|
| ½ | cup |
powdered sugar
|
|
| 1 ½ | tablespoons |
coffee
instant powder |
|
| ½ | large |
semi-sweet chocolate
semi-sweet square, =1/2 oz/ grated, null, null |
*
|
| Pastry shell | |||
| 1 |
pie shell (9 inch)
stick, crumbled, or, 1/2 pk pie crust mix (11 ozs) |
|
|
| 1 | ounce |
chocolate
squares, grated |
*
|
| ¾ | cup |
walnuts
chopped |
|
| ¼ | cup |
brown sugar
firm packed |
*
|
| 1 | tablespoon |
water
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
Pocha |
|
| 28.9 | ml/g |
chocolate
squares |
*
|
| 118 | ml |
butter
or margarine,, softened |
|
| 177 | ml |
brown sugar
firm packed |
*
|
| 1E+1 | ml |
coffee
instant, granuals |
|
| 2 | large |
eggs
|
|
| 473 | ml |
heavy whipping cream
|
|
| 118 | ml |
powdered sugar
|
|
| 23 | ml |
coffee
instant powder |
|
| 0.5 | large |
semi-sweet chocolate
semi-sweet square, =1/2 oz/ grated, null, null |
*
|
| Pastry shell | |||
| 1 | x |
pie shell (9 inch)
stick, crumbled, or, 1/2 pk pie crust mix (11 ozs) |
|
| 28.9 | ml/g |
chocolate
squares, grated |
*
|
| 177 | ml |
walnuts
chopped |
|
| 59 | ml |
brown sugar
firm packed |
*
|
| 15 | ml |
water
|
|
| 5 | ml |
vanilla extract
|
|
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.
