From Wives with Knives

1/2 package pie crust mix
1/4 cup brown sugar
3/4 cup walnuts, chopped
1 ounce unsweetened chocolate, grated
1 teaspoon vanilla extract
1/2 cup butter
3/4 cup sugar
1 ounce unsweetened chocolate, grated
2 teaspoons instant coffee
2 eggs
2 cups whipping cream
2 tablespoons instant coffee
1/2 cup powdered sugar

Pie Shell: Pillsbury used to sell a box of premade pie crust mix. The box contained 2 packages of mix and 1 was used for this recipe. I couldn’t find the mix at my local market so made a crust from scratch and sprinkled the grated chocolate and chopped nuts on the bottom of the unbaked shell. A premade crust would work nicely as well. My favorite brand of premade unbaked crust is Marie Callender’s.

If you find the Pillsbury mix here is what you do. Combine 1 stick of pie crust, brown sugar, finely chopped nuts and grated chocolate. Mix with a fork till blended. Press into 9 inch buttered pie dish.

For either crust bake 15 minutes at 375 degrees. Cool completely.

Filling: In a small bowl with electric mixer beat butter till creamy. Gradually add sugar and beat till very light. Blend in chocolate and instant coffee powder. Add egg. Beat 5 minutes. Add second egg and beat five minutes longer. Don’t cut this time short. The sugar melts during the mixing process. Turn filling into pie shell. Chill overnight.

Topping: Combine whipping cream, coffee powder and sugar. Refrigerate 1 hour. Beat cream till stiff. Spread over filling and decorate with chocolate shavings. Chill at least 3 hours and serve.

Cook’s Note: I’ve made this pie for over 30 years and am not uncomfortable using raw eggs. I buy fresh organic eggs from a local supplier. If you are a little concerned about this issue you could coddle the eggs before you use them.
To coddle egg: Coddling causes the yolk to become slightly thickened and warm. Bring a very fresh egg to room temperature by immersing it in warm water (otherwise it might crack when coddled). Place the egg in a small bowl or mug and pour boiling water around the egg until it is covered. Let stand for exactly 1 minute. Immediately run cold water into the bowl until the egg can be easily handled; set aside.

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