Mocha Buttercrunch Pie

by Ginger Smith

Servings: 8 servings

INGREDIENTS

Crust:
2-1/2 tbsp. flour
1 tbsp. shortening
1 tbsp. cold water
1 cup pecans
1/4 cup light brown sugar
1/2 cup semisweet chocolate chips
1 tsp. vanilla

Filling:
2-1/2 cups heavy whipping cream
2 oz. unsweetened baking chocolate, cut into bits
3/4 cup powdered sugar
2-1/4 tsp. granulated instant coffee

Topping:
2 cups heavy whipping cream
1/2 cup powdered sugar
2 tbsp. granulated instant coffee
3/4 cup semisweet chocolate chips

INSTRUCTIONS

Preheat oven to 350°F.

Prepare crust:
In a small mixing bowl, cutshortening 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 crust 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,u ntil 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.

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Tagged: desserts, mochapie, pies add tags

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