Steps:
- Make pastry shell: In medium bowl, combine piecrust mix with brown sugar, walnuts, and grated chocolate. Add 1 tbsp. water and the vanilla; using fork, mix until well blended. Turn into a well-greased 9 in. pie plate; press firmly against bottom and side of pie plate. Cool pastry shell in pie plate on wire rack. Meanwhile, make filling: In small bowl, with electric mixer at medium speed, beat the margarine until it is creamy. Gradually add granulated sugar, beating until light. Blend in cool melted chocolate and 2 tsps. instant coffee. Add 1 egg; beat 5 minutes. Add remaining egg; beat 5 minutes longer. Turn filling into baked pie shell. Regrigerate the pie, covered, overnight. Next day, make topping: In large bowl, combine cream with 2 tbsps instant coffee and confectioners' sugar. Refrigerate mixture, covered 1 hour. Beat cream mixture until stiff. Decorate pie with topping, using pastry bag with #6 decorating tip, if desired. Garnish with chocolate curls. Refrigerate the pie for at least 2 hours.
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