I promised to share this recipe in May and I know a few of you have written and asked me to share it...well, finally, here it is. Of all the desserts I prepared for the dessert buffet at Jonah's Graduation party, this was the favorite by far. In fact, it's been requested a few times since then.
The crust is like a gourmet cookie, the filling is a rich, silky smooth melt in your mouth blend of butter, chocolate and coffee and it's finished off with fluffy coffee flavored whipped cream and topped with chocolate curls. Decadent and delicioso!
Freezes beautifully. In fact, Trevor just pulled the last pie out of the freezer today as I'd made some extras for the party.
I opted to make these in Wilton's round cake pans rather than pie pans so they'd have a flat crust with no sides. The crust is thick and I don't think it needs it at the sides...just my opinion. My other opinion is that it looks prettier this way, but honestly...once you taste this you won't be thinking about how it looks; you'll be thinking about how quickly you are going to put the next bite in your mouth and wondering if there is enough for you to have another piece.
Coffee Butter Crunch Pie
makes one 9" pie (I always double or triple or quadruple this and freeze extras)
1/2 package pie crust mix
1 1 ounce square unsweetened chocolate
1/4 cup light brown sugar, packed
3/4 cup finely chopped (or ground) walnuts
1 teaspoon vanilla
1 tablespoon water
1 1 ounce square unsweetened chocolate
1/2 cup butter (1 stick)
3/4 cup brown sugar, packed firm
2 teaspoons instant coffee powder (I use Folgers crystals and crush to powder with mortar and pestle)
2 cups heavy cream
2 tablespoons instant coffee powder
1/2 cup confectioners (powdered) sugar
chocolate curls or shavings for garnish
To prepare the crust first turn your oven to 375° and then place the pie crust mix in a bowl. Next you will want to grind the chocolate in your food processor, nut grinder or just chop it as coarse as possible. Stir the ground chocolate into the pie crust mix. Stir in the sugar and walnuts. Mix in the vanilla and water by gradually drizzling over the other ingredients. It will be crumbly and a little lumpy. Stir it briefly with a fork.
Line the pie pan (or cake pan if you do like I do) with aluminum foil so that it is folded over the sides (this will make it easy to lift out later). Press the mixture into the pan with your fingers and make it as smooth and even as you can. Bake at center for 15 minutes.
While the crust is baking, melt the chocolate over hot water or using a double broiler and then set aside to cool (I sometimes melt it in the microwave too...just don't overdo it...you want the chocolate very smooth) Set aside. While the chocolate is cooling down cream the butter and add the sugar. Beat at medium high speed for about 2-3 minutes. Mix in the melted chocolate and instant coffee (be sure to grind the instant coffee to a powder form if it is not already). Add eggs, one at a time and beat for a few minutes after each addition. Continue beating and scraping the bowl until the mixture is silky smooth and the sugar granules have all dissolved. This is important in order to acquire a silky smooth texture for your pie filling.
Pour the filling into the cooled crust and refrigerate a few hours or overnight before topping with whipped cream.
For the topping, use a chilled bowl and beat the cream with the ground instant coffee powder and powdered sugar until it holds a definite shape. Sometimes I just dollop it on the pie and sometimes I pipe it on. Top with chocolate shavings or curls if you'd like. Chill. When you are ready to serve simply lift the pie out of the pan with the foil and peel it away. Keep leftovers in the fridge. If you want to freeze this (I have frozen them for up to 3 months) then put in the freezer and allow it to freeze before covering tightly.
Sharing today at
On The Menu Monday
Wow Us Wednesday
Feathered Nest Friday
Charm of Home,
Funky Junk Interiors
Food Friday @ Mom Trends
When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me". ~Erma Bombeck~