Coffee Buttercrunch Pie
13-1/2 oz. pie crust mix
6 oz. semi-sweet chocolate, 3 oz. ground and 3 oz. melted
1 lb., 8 oz. light brown sugar
9 oz. finely chopped walnuts
1 T. vanilla extract
3 T. water
12 oz. butter, softened
7 T. instant coffee crystals
6 whole eggs
4-1/2 C. heavy whipping cream
10-1/2 oz. granulated sugar
Semi-sweet chocolate curls, for garnish
To prepare crust, combine crust mix, 3 oz. ground chocolate, 6 oz.
light brown sugar and walnuts in mixer bowl. Stir vanilla and water
together; drizzle over mixture, mixing with flat paddle until
crumbly. Press 11-1/2 oz. crumb mixture evenly into bottom and sides
of each greased 9-inch pie pan. Bake at 350�F until firm, about 20
minutes. Cool.
To prepare filling, cream butter and remaining 1 lb., 2 oz. light
brown sugar until fluffy. Add melted chocolate and 2 tbsp. instant
coffee. Add eggs, beating well between additions for an airy
texture. Portion 2 cups filling into each cooled crust. Refrigerate
at least 4 hours.
To prepare topping, beat cream with granulated sugar and remaining 5
tbsp. instant coffee until stiff peaks form. Spread 3 cups topping
over each pie filling. Garnish pie edges with chocolate curls. Cut 8
wedges for each pie.
Serves 24. |