Mocha Buttercrunch Pie
Submitted by lmoysey
Mocha buttercrunch pie with a pecan-chocolate shortbread crust, a frozen mocha mousse filling, and a coffee whipped cream top studded with chocolate chips. Three layers of coffee-and-chocolate richness in every slice.
YIELD
8 servingsPREP
90 minCOOK
20 minREADY
90 minThis frozen pie is built in three architecturally distinct layers, each contributing a different texture and flavor cue. The crust is a pecan-and-chocolate shortbread that’s pulsed in the food processor, pressed into the pan, and briefly baked to crisp the buttery base. It tastes like a homemade Heath bar in shell form.
The mocha filling is the showstopper. Whipped cream gets sweetened with powdered sugar and instant coffee, beaten to peaks, then folded with melted unsweetened chocolate. The result is a frozen mocha mousse that holds its shape but eats like a cloud. Folding the chocolate in by hand (not with the mixer) prevents the cream from breaking.
A second layer of coffee-flavored whipped cream tops the filling, mounded high and sprinkled with semisweet chocolate chips. The chips harden in the freezer for that crucial textural snap against the soft mousse.
Freeze the pie completely solid before serving. The whole thing eats best straight from the freezer with that ice-cream-cake firmness. Make it the day before to let the layers fully integrate.
Pro Tips
- Use a quality unsweetened chocolate (Baker’s, Ghirardelli) for the filling. Cheap baking chocolate has an off, slightly waxy taste that the cream can’t disguise.
- Don’t overprocess the crust. The recipe specifically wants chunks left for textural bite. A few rough pulses is enough.
- Fold the cooled chocolate into the whipped cream by hand. Beating it in collapses the cream and turns the mousse soupy.
- Toast the pecans lightly before adding to the crust for a deeper, nuttier flavor. A 5-minute toast in a 350°F (175°C) oven is enough.
Variations
- Stir 2 tablespoons of Kahlua into the mocha mousse for a boozy version.
- Swap pecans in the crust for hazelnuts for a Frangelico-style profile.
- Top with shaved chocolate curls instead of chips for a more refined presentation.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Prepare crust: In a small mixing bowl, cut shortening into flour until mixture is consistency of cornmeal.
Add water and stir to combine; form a small ball of dough.
In bowl of food processor fitted with metal blade, combine dough, brown sugar, pecans, chocolate chips and vanilla.
Process to chop mixture coarsely. Expect some large chunks to be left.
Press crut mixture into 9-inch pie pan to cover bottom and half of side.
Bake 6 to 8 minutes or until just brown. Allow shell to cool completely.
Prepare filling: In small saucepan over low heat, melt chocolate pieces in ¼ cup cream, stirring frequently, until mixture is smooth.
Set aside to cool. In large bowl of mixer, combine remaining whipping cream, powdered sugar and coffee granules and beat until cream thickens and forms peaks.
Fold chocolate mixture into whipped cream by hand.
Do not over mix because cream has a tendency to break up after chocolate is added.
Pour filling into prepared pie crust, smoothing top.
Freeze filling at least 1 hour.
Prepare topping: In large bowl of mixer, combine whipping cream, powdered sugar and instant coffee granules.
Beat at high speed until stiff.
Mound over filling, smoothing surface.
Sprinkle chocolate morsels over top and freeze until solid.
Serve frozen. Makes one 9-inch pie.
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