Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
MOCHA PASTRY SHELL
- 1 Piecrust stick; crumbled
or 1/2 package piecrust
FILLING
Preparation
Prepare Mocha Pastry Shell; set aside. Place 1 square chocolate in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let cool. Cream butter at medium speed of an electric mixer. Gradually add brown sugar, and beat at medium speed 2-3 minutes, scraping sides of bowl occasionally. Stir in melted chocolate and 2 teaspoon coffee powder. Add eggs, one at a time, beating 5 minutes after each addition. Pour filling into cooled pastry shell. Refrigerate at least 6 hours. About 1 or 2 hours before serving, combine whipping cream, powdered sugar, and 1 1/2 tablespoons coffee powder in a large, chilled mixing bowl. Whip cream until soft peaks form (do not overbeat). Spoon over chilled filling. Sprinkle with grated chocolate if desired. Chill. Mocha Pastry Shell Use a fork to combine crumbled piecrust stick and chocolate in a medium bowl. Stir in walnuts and sugar. Combine water and vanilla; sprinkle over pastry mix. Mix with fork until mix forms a ball. Line a 9 inch pie plate with aluminum foil; place a circle of wax paper over foil in the bottom of pie plate. Press pastry mix evenly into pie plate. Bake at 375?F for 15 minutes; cool completely. Invert crust on an 8 1/2 inch pie plate; remove foil and wax paper. Return to 9 inch pie plate. Makes one 9 inch pie Busted by Gail Shermeyer 4paws@netrax.net Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on May 02, 1998
