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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1

  3. 1 1/2 cups chocolate wafer crumbs

  4. 1/4 cup brown sugar

  5. 1/4 cup butter or margarine -- softened

  6. Few nuts -- finely chopped

  7. CRUST

  8. 2

  9. 1 cup flour

  10. 1/4 cup firmly packed light brown sugar

  11. 1 dash salt

  12. 1 1 ounce squa unsweetened chocolate -- grated

  13. 3/4 cup finely chopped walnuts

  14. 1/3 cup shortening

  15. 1 teaspoon vanilla

  16. 1 tablespoon water

  17. FIRST LAYER

  18. 1/2 cup butter -- softened

  19. 3/4 cup granulated sugar

  20. 1 1 ounce squa unsweetened chocolate -- melted

  21. 2 teaspoons instant coffee

  22. 2 eggs

  23. SECOND LAYER

  24. 2 cups cream

  25. 2 tablespoons instant coffee

  26. 1/2 cup powdered sugar

  27. Chocolate curls

Instructions Jump to Ingredients ↑

  1. CRUST # 1: Mix wafer crumbs, brown sugar, butter, and nuts together. Press mixture into a 9-inch pie pan. Bake at 350F for 10 minutes. Cool. CRUST # 2: Place flour, brown sugar, salt, chocolate and nuts in a bowl. Mix in shortening until crumbly. Mix together vanilla and water; drizzle over dry mix, stir with fork until mixed. Press into a 9-inch pie pan and bake 15 minutes at 375 F. Cool. FIRST LAYER: In a small bowl beat butter at medium speed until creamy. Gradually add sugar. Beat until light. Mix melted chocolate and instant coffee. When chocolate is cooled, blend into butter mixture. Add 1 egg and beat 5 minutes. Add another egg and beat 5 minutes more. Pour into pie shell and refrigerate overnight. SECOND LAYER: The next day combine the cream, instant coffee, and powdered sugar. Refrigerate covered for 1 hour. Then whip until stiff. Spread on pie and garnish with chocolate curls. Refrigerate several hours before serving. Remove from refrigerator 5 or 10 minutes before cutting.

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