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Mocha Buttercrunch Pie

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Recipe Cooking TimePreparation90 minutes
Ready In90 minutes
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Ingredients

Crust
2 1/2 tablespoons flour, all-purpose
1 tablespoon vegetable shortening
1 tablespoon water cold
1 cup pecans
1/4 cup brown sugar, light
1/2 cup chocolate chips (semi-sweet)
1 teaspoon vanilla extract
Filling
2 1/2 cups heavy whipping cream
2 ounces chocolate unsweetened cut into bits
3/4 cup powdered sugar
2 1/4 teaspoons instant coffee
Topping
2 cups heavy whipping cream
1/2 cup powdered sugar
2 tablespoons instant coffee
3/4 cup chocolate chips (semi-sweet)

Directions

Preheat oven to 350.

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 6-8 minutes or until just brown. Allow shell to cool completely.

Prepare filling: In small saucepan over low heat, melt chocolate pieces in 1/4 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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Review
FishFeathers

Member Review

*****

Spicy Stuffed Peppers

I have eaten a great deal of stuffed peppers in my life and these are the best. Who would have guessed walnuts, green olives, raisins...? There are some strange things in there but what a great taste they made. I added a can of diced tomatoes and a cup of salsa. I like mine more moist. After eating them I felt the walnuts although nutritious were hard to find. I wonder how some water chestnuts would be? My hat is off to whoever developed this recipe. Thank you!