The best delicious Chocolate Mocha Crunch Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Mocha Crunch Pie recipe today!
Hello my friends, this Chocolate Mocha Crunch Pie recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Mocha Crunch Pie is amazingly delicious, and addictive, everyone will be asking for more Chocolate Mocha Crunch Pie.
What Makes This Chocolate Mocha Crunch Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Mocha Crunch Pie.
Ready to make this Chocolate Mocha Crunch Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-MOCHA PASTRY SHELL-
1 Piecrust stick; crumbled
—or 1/2 package piecrust
-mix
1 oz Unsweetened chocolate;
-grated
3/4 c Finely chopped walnuts
1/4 c Firmly packed brown sugar
1 tb Water
1 ts Vanilla
FILLING
1 oz Unsweetened chocolate
1/2 c Butter or margarine;
-softened
3/4 c Firmly packed brown sugar
2 ts Instant coffee powder
2 Eggs
2 c Whipping cream
1/2 c Sifted powdered sugar
1 1/2 tb Instant coffee powder;
-optional
1/2 oz 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 2-3 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
1/2 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
1/2 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
Yields
1 Servings
Leave a Reply