Ingredients:
|
Directions:
Preheat oven to 375 degrees.
To make the pastry shell:
In a medium bowl, combine the pie crust mix with brown sugar, walnuts and grated chocolate. Add 1 tablespoon of water and the vanilla; using a fork, mix until well blended. Turn into well-greased 9-inch pie plate; press firmly against the bottom and side of the pie plate. Bake for 15 minutes. Cool pastry shell in pie plate on a wire rack.
Meanwhile, make the filling:
In a small bowl, with an electric mixer at medium speed, beat the butter until it is creamy.
Gradually add the sugar, beating until light. Blend in cooled melted chocolate and 2 teaspoons of the coffee.
Add 1 egg; beat 5 minutes. Add remaining egg; beat 5 minutes longer.
Turn filling into baked pie shell. Refrigerate the pie, covered, overnight.
The next day, make the topping:
In a large bowl, combine the cream with 2 tablespoons of instant coffee and the powdered sugar. Refrigerate mixture, covered, for 1 hour.
Beat cream mixture until stiff. Decorate pie with topping, using a pastry bag with a number 6 decorating tip, if desired. Garnish with chocolate curls. Refrigerate the pie at least 2 hours. |
|