| COFFEE BUTTER
(featured in Bon Appetit)
|Notes: This pie is made in three parts - the crust, the filling, and the topping. The recipe can be doubled and frozen.|
|1/2 package pie crust mix
1 ounce unsweetened chocolate
1/4 c. light brown sugar
|1 c. walnuts - chopped finely|
1 tsp. vanilla
1 Tbsp. water
Place the pie crust mix in a large mixing bowl. The chocolate should be coarsely chopped and ground in a blender or food processor. Stir the chocolate into the pie crust mix. Stir in the sugar and nuts. Mix the vanilla and water and gradually drizzle it over the dry mixture while stirring. Stir the mixture briefly - the consistency should be crumbly.
Preheat the oven to 375 and line a 9 inch pie plate with aluminum foil. Place the crust mixture in the pie pan and press into shape around the sides and the bottom of the pan. Bake for exactly 15 minutes and then cool.
|1 ounce unsweetened chocolate
1/2 c. butter
scant c. light brown sugar
|2 1/2 tsps. instant coffee|
Melt the chocolate and set aside to cool. In a small bowl with an electric mixer, cream the butter. Gradually add the sugar and beat at high speed for 2 to 3 minutes. Add the cooled melted chocolate and the instant coffee. Add the eggs one at a time beating well after each addition.
Pour the filling into the cooled prepared crust. Place into the freezer. The pie should take a couple of hours to freeze. Take the pie out of the pan, remove the foil and return to the pan. Use a knife warmed in hot water (wipe off excess water each time you dip the knife in the water) to cut the pie into eight pieces.
|TOPPING - COFFEE WHIPPED CREAM|
(whip together in a chilled bowl)
|1 pint heavy cream
1 Tbsp. instant coffee - ground to a powder
|1/2 c. confectioners sugar|