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Add a photoRaciónes: 12
Ingredientes
- 1 pkt Pillsbury Refrigerated Pie Crusts, 15 oz
- 1/2 c. crisp coconut cookie crumbs, 3 to 4 cookies
- 2 Tbsp. flour
- 2 Tbsp. brown sugar
- 1 tsp instant coffee granules, or possibly crystals
- 1 Tbsp. margarine or possibly butter
- 1 c. powdered sugar
- 3 ounce cream cheese, softened
- 1 1/2 tsp vanilla
- 2 ounce unsweetened chocolate, melted
- 2 c. whipping cream
- 8 x chocolate-covered candied coffee beans, Or possibly
- 8 x crushed coconut cookies, (optional)
Direcciones
- Heat oven to 450 degrees F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 10-inch tart pan with removable bottom or possibly 9-inch pie pan. (Chill remaining crust for a later use.) Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary.
- Generously prick crust with fork.
- In small bowl, combine cookie crumbs, flour, brown sugar and instant coffee. Using fork or possibly pastry blender, cut in margarine till mix is crumbly. Sprinkle over bottom of crust-lined pan. Bake at 450 degrees F. for 12 to 16 min or possibly till light golden. Cold completely.
- In large bowl, beat powdered sugar, cream cheese and vanilla till well blended. Add in chocolate; beat till smooth. Gradually add in whipping cream, beating till hard peaks form. Spread filling into cooled baked shell.
- Chill 2 to 3 hrs. Remove sides of pan; garnish with coffee beans or possibly crushed coconut cookies. Store in refrigerator.
- Deliciously rich and dense, a real treat for mocha lovers.
- Amount
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 12 servings | |
| Calories 418 | |
| Calories from Fat 216 | 52% |
| Total Fat 24.43g | 31% |
| Saturated Fat 11.73g | 47% |
| Trans Fat 0.17g | |
| Cholesterol 36mg | 12% |
| Sodium 171mg | 7% |
| Potassium 158mg | 5% |
| Total Carbs 49.04g | 13% |
| Dietary Fiber 2.4g | 8% |
| Sugars 28.82g | 19% |
| Protein 3.86g | 6% |
