- ½ pkg pie crust mix
- 1 T water
- ¼ cup Lt brown sugar, firm
- 1 t vanilla
- ¾ C Fine chopped walnuts
- 1 square unsweetened chocolate grated
- ½ C soft butter or margarine
- ¾ C granulated sugar
- 2 t instant coffee
- 2 eggs
- 1 square unsweetened chocolate — melted/cooled
(use ½ recipe)
- 2 C heavy cream
- 2 T instant coffee
- ½ C powdered sugar
- Chocolate curls
Preheat oven to 375 degrees f.
Make pastry shell
In medium bowl combine 1st 4 ingredients. Add water and vanilla.
Using fork, mix until well blended
Turn into well greased 9” pie plate — Press firmly against bottom and sides of pie plate.
Bake 15 min. Cool shell in pie plate on wire rack
—Meanwhile, make filling—
In small bowl w/ electric mixer at medium speed beat butter til creamy.
Gradually add granulated sugar, beating til light.
Blend in cool melted chocolate and 2t instant coffee
Add egg; Beat 5 minutes; Add remaining egg, beat 5 minutes longer.
Turn filling into baked pie shell.
Refrigerate the pie, covered, over night.
In large bowl combine cream with 2T instant coffee and powdered sugar
Refrigerate mixture covered 1 hour
Beat cream until stiff
Decorate pie with topping
Using Pastry bag with # 6 decorating tip if desired
Garnish with chocolate curls.
Refrigerate the pie at least 2 hours