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Receta Chocolate Mocha Crunch Pie
by Global Cookbook

Chocolate Mocha Crunch Pie
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Ingredientes

  • Mocha pastry shell
  • 1 ounce Unsweetened chocolate squares
  • 1/2 c. Butter or possibly margarine softened
  • 3/4 c. Brown sugar hard packed
  • 2 tsp Instant coffee granuals
  • 2 x Large eggs
  • 2 c. Whipping cream
  • 1/2 c. Powdered sugar sifted
  • 1 1/2 Tbsp. Instant coffee pwdr
  • 1/2 x Semisweet chocolate square
  • 1/2 ounce / grated Mocha pastry shell
  • 1 x Piecrust stick crumbled Or possibly
  • 1/2 pkt Pie crust mix (11 ozs)
  • 1 ounce Unsweetened chocolate squares Grated
  • 3/4 c. Walnuts minced
  • 1/4 c. Brown sugar hard packed
  • 1 Tbsp. Water
  • 1 x Vanilla extract

Direcciones

  1. Preparation Time: 0:30Prepare Mocha Pastry Shell as directed; set aside.
  2. Place 1 square chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook till chocolate melts. Let cold. Cream butter at medium speed of an electric mixer. Gradually add in brown sugar, and beat at medium speed 2 to 3 min, scraping sides of bowl occasionally. Stir in melted chocolate and 2 tsp. coffee pwdr. Add in Large eggs, one at a time, beating 5 min after each addition. Pour filling into cooled pastry shell.
  3. Chill at least 6 hrs.
  4. About 1 or possibly 2 hrs before serving, combine whipping cream, powdered sugar, and 1-1/2 Tbsp. coffee pwdr in a large, chilled mixing bowl. Whip cream till soft peaks form (don't overbeat). Spoon over chilled filling.
  5. Sprinkle with grated chocolate, if you like. Chill.
  6. Yield:one 9-inch pie.
  7. MOCHA PASTRY SHELL: Use a fork to combine crumbled piecrust stick and chocolate in a medium bowl. Stir in walnuts and sugar. Combine water and vanilla; sprinkle over pastry mix. Mix with fork till mix forms a ball.
  8. Line a 9-inch pieplate with aluminum foil; place a circle of wax paper over foil in the bottom of pie plate. Press pastry mix proportionately into pieplate.
  9. Bake at 375 degrees for 15 min; cold completely.
  10. Invert crust on an 8-1/2-inch pieplate; remove foil and wax paper. Return to 9-inch pieplate.
  11. Yield: one 9-inch pastryshell.