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Name: Black-Bottomed Mocha Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: not set
Ingredients: 1/2 cup Pecan pieces; 1 1/2 cups All purpose flour; 1/2 cup Butter; 2 1/2 tbsp Orange juice; 1 6 oz. pkg. Semisweet chocolate morsels; 1 5 oz. can Evaporated milk; 2 tbsp Brown sugar; 1 tbsp Butter; 1/2 tsp Vanilla; 1 pkg Unflavored gelatin; 1 1/4 cups Chocolate milk divided; 1/3 cup Sugar; 1 tbsp Instant coffee granules; 2 Egg yolks lightly beaten; 2 cups Frozen whipped topping thawed

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INGREDIENTS

1/2 cup Pecan ; pieces
1 1/2 cups All purpose flour
1/2 cup Butter
2 1/2 tbsp Orange juice
1 6 oz. pkg. Semisweet chocolate morsels
1 5 oz. can Evaporated milk
2 tbsp Brown sugar
1 tbsp Butter
1/2 tsp Vanilla
1 pkg Unflavored gelatin
1 1/4 cups Chocolate milk ; divided
1/3 cup Sugar
1 tbsp Instant coffee granules
2 Egg yolks ; lightly beaten
2 cups Frozen whipped topping ; thawed

Servings

INSTRUCTIONS

Position knife blade in food processor bowl; add pecan pieces and process until pecans are coarsely chopped. Add flour.

Drop 1/2 cup butter, 1 tablespoon at a time, through food chute with processor running; process until mixture is crumbly. Pour orange juice through food chute; process 1 minute or until dough forms a ball. Remove dough; cover and chill 1 to 2 hours.

Roll dough to a 12" circle between 2 sheets of wax paper. Remove top piece of wax paper and invert dough into a 9" pie plate; remove remaining wax paper. Trim edges of crust; prick bottom and sides of dough with a fork. Bake at 350 degrees for 20 to 25 minutes or until lightly browned. Let cool.

Combine chocolate morsels and next 3 ingredients in a small saucepan. Cook over low heat until chocolate and butter melt, stirring often. Remove from heat; stir in vanilla. Spoon chocolate mixture into prepared crust.

Sprinkle gelatin over 1/2 cup chocolate milk in a saucepan; let stand 1 minute. Stir in remaining 3/4 cup chocolate milk, 1/3 cup sugar, and coffee granules. Cook over low heat 2 minutes, stirring until gelatin and coffee granules dissolve.

Gradually stir about 1/4 of hot mixture into egg yolks; add to remaining not mixture, stirring constantly. Cook 1 minute or until mixture reaches 160 degress ( do not boil). Remove from heat; chill 30 minutes or until consistency of unbeaten egg white.

Fold 2 cups whipped topping into gelatin mixture; spoon into crust over chocolate layer. Cover and chill until firm.

NOTES

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Black-Bottomed Mocha Pie

1/2 cup Pecan pieces
1 1/2 cups All purpose flour
1/2 cup Butter
2 1/2 tbsp Orange juice
1 6 oz. pkg. Semisweet chocolate morsels
1 5 oz. can Evaporated milk
2 tbsp Brown sugar
1 tbsp Butter
1/2 tsp Vanilla
1 pkg Unflavored gelatin
1 1/4 cups Chocolate milk divided
1/3 cup Sugar
1 tbsp Instant coffee granules
2 Egg yolks lightly beaten
2 cups Frozen whipped topping thawed

Position knife blade in food processor bowl; add pecan pieces and process until pecans are coarsely chopped.  Add flour.

Drop 1/2 cup butter, 1 tablespoon at a time, through food chute with processor running; process until mixture is crumbly.  Pour orange juice through food chute; process 1 minute or until dough forms a ball.  Remove dough; cover and chill 1 to 2 hours.

Roll dough to a 12" circle between 2 sheets of wax paper.  Remove top piece of wax paper and invert dough into a 9" pie plate; remove remaining wax paper.  Trim edges of crust; prick bottom and sides of dough with a fork.  Bake at 350 degrees for 20 to 25 minutes or until lightly browned.  Let cool.

Combine chocolate morsels and next 3 ingredients in a small saucepan. Cook over low heat until chocolate and butter melt, stirring often.  Remove from heat; stir in vanilla.  Spoon chocolate mixture into prepared crust.

Sprinkle gelatin over 1/2 cup chocolate milk in a saucepan; let stand 1 minute.  Stir in remaining 3/4 cup chocolate milk, 1/3 cup sugar, and coffee granules.  Cook over low heat 2 minutes, stirring until gelatin and coffee granules dissolve.

Gradually stir about 1/4 of hot mixture into egg yolks; add to remaining not mixture, stirring constantly.  Cook 1 minute or until mixture reaches 160 degress ( do not boil).  Remove from heat; chill 30 minutes or until consistency of unbeaten egg white.

Fold 2 cups whipped topping into gelatin mixture; spoon into crust over chocolate layer.  Cover and chill until firm.

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Nutrition

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Serving Size: 1 Serving (1406g)
Recipe Makes: 1 Servings

Calories: 5726
Calories from Fat: 3593 (63%)

Amt Per Serving		% DV

	Total Fat 399.2g	532 %
	Saturated Fat 240.6g	1203 %
	Monounsaturated Fat 104g
	Polyunsanturated Fat 26.8g
Cholesterol 1042.5mg		321 %
Sodium 20704.2mg		714 %
Potassium 2247.1mg		59 %
Total Carbohydrate 455.8g		134 %
	Dietary Fiber 19.9g	79 %
	Sugars, other 435.9g
Protein 91.3g		130 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5726

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