Coffee Butter Crunch Pie recipe

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This pie is made in three parts: the crust, the filling and the topping. The recipe can be doubled and frozen.

Ingredients – Crust:

1/2 package pie crust mix

1 ounce (1 square) unsweetened chocolate

1/4 cup light brown sugar, firmly packed (strained if lumpy)

1 cup walnuts (must be chopped finely–you want small pieces)

1 teaspoon vanilla extract

1 Tablespoon water

Ingredients – Filling:

1 ounce (1 square) unsweetened chocolate

1/2 cup butter

scant cup light brown sugar, firmly packed

2-1/2 teaspoons instant coffee

2 eggs

Ingredients – Topping–Coffee Whipped Cream:

1 pint heavy cream

1 Tablespoon instant coffee ground to a powder

1/2 cup confectioners sugar

Crust: Place the pie crust mix in a large mixing bowl. The chocolate should be coarsely chopped and ground in a blender or food processor. Stir it into the pie crust mix. Stir in the sugar and nuts. Mix the vanilla and water and gradually drizzle it over the mixture while stirring (do not pour it into one spot). The consistency should be lumpy and crumbly. Stir it briefly not to make it smooth. It will hold together when you press it into place.

Preheat oven to 375 degrees. Using a 9-inch pie plate, line the pie plate with aluminum foil and press the mixture into place (all around the sides and bottom of the pie plate). Bake the crust for 15 minutes.

Filling: Melt the chocolate and set aside to cool. In a small bowl with electric mixer cream the butter. Gradually add the sugar and beat at high speed for 2 to 3 minutes. Add the cooled melted chocolate and the instant coffee. Add the eggs individually with a rubber spatula.

Pour the filling into the cooled prepared crust. Place into the freezer. The pie should take a couple hours to freeze. Remove the foil and use a knife warmed in hot water (wipe off excess water each time you dip the knife in the water) to cut the pie in eight pieces.

Topping: Whip together in a chilled bowl.