Ingrients & Directions

1 Piecrust stick; crumbled
—or 1/2 package piecrust
1 oz Unsweetened chocolate;
3/4 c Finely chopped walnuts
1/4 c Firmly packed brown sugar
1 tb Water
1 ts Vanilla

1 oz Unsweetened chocolate
1/2 c Butter or margarine;
3/4 c Firmly packed brown sugar
2 ts Instant coffee powder
2 Eggs
2 c Whipping cream
1/2 c Sifted powdered sugar
1 1/2 tb Instant coffee powder;
1/2 oz Semisweet chocolate; grated

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

1 Servings