Recipe - Chocolate Mocha Crunch Pie

MOCHA PASTRY SHELL
1 Piecrust stick; crumbled
or One half package piecrust
mix
1 ounce Unsweetened chocolate;
grated
Three fourths cup Finely chopped walnuts
One fourth cup Firmly packed brown sugar
1 tablespoon Water
1 teaspoon Vanilla

FILLING
1 ounce Unsweetened chocolate
One half cup Butter or margarine;
softened
Three fourths cup Firmly packed brown sugar
2 teaspoon Instant coffee powder
2 Eggs
2 cup Whipping cream
One half cup Sifted powdered sugar
1 One half tablespoon Instant coffee powder;
optional
One half ounce 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 23 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
One half 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
One half inch pie plate; remove foil and wax paper. Return to 9 inch pie plate.

Makes one 9 inch pie

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: The Southern Living Cookbook, 1987, 848707095

Posted to MCRecipe Digest by Gail Shermeyer 4paws@netrax.net on May 02,
1998