Cappuccino Crunch Pie

Ingredients:

1

Cup

All-Purpose Flour

Cup

Dark Brown Sugar, Firmly Packed

5

Tbl

Cold Butter, Cut Into Pieces

3

Tbl

Bittersweet Chocolate, Finely Chopped

Cup

Walnuts, Chopped

1

Tsp

Vanilla

2

Tsp

Water

 

 

 

Cup

Butter, Softened

1

Cup

Brown Sugar, Firmly Packed

3

Tsp

Instant Coffee

1

Tsp

Vanilla

3

Oz

Bittersweet Chocolate, Melted

4

 

Eggs

 

 

 

2

Cup

Heavy Cream

1/3

Cup

Confectioners Sugar

Directions:

In a medium bowl, combine the flour and the cup of brown sugar. With a pastry blender or 2 knives cut in the 5 tablespoons of butter until the mixture resembles coarse meal. Stir in the 3 tablespoons of chocolate and the nuts. Mix in the vanilla and water until it just combines. With floured hands, press mixture into bottom and up the sides of a 9 springform pan. Bake in a 350F oven for 20 minutes. Cool completely.

In a medium bowl, combine cup of butter and 1 cup of brown sugar with an electric mixer until light and fluffy. Add the coffee and vanilla and beat until smooth. Add the 3 ounces of melted chocolate and beat till combined. Add the eggs one at a time beating for 3 minutes after each addition. Spread the mixture into the crust. Chill for a t least 3 hours.

An hour before serving, whip together the cream and confectioners sugar in a medium bowl with an electric mixer until stiff. Spread whipped topping over the pie, and if desired garnish with chocolate shavings. Keep refrigerated until ready to serve.

 

Yields

8-10 servings

 

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