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1
Prepare Mocha Pastry Shell as directed; set aside.
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2
Place 1 square chocolate in top of a double boiler; bring water to a boil.
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3
Reduce heat to low; cook until chocolate melts.
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4
Let cool.
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5
Cream butter at medium speed of an electric mixer.
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6
Gradually add brown sugar, and beat at medium speed 2 to 3 minutes, scraping sides of bowl occasionally.
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7
Stir in melted chocolate and 2 teaspoons coffee powder.
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8
Add eggs, one at a time, beating 5 minutes after each addition.
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9
Pour filling into cooled pastry shell.
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10
Refrigerate at least 6 hours.
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11
About 1 or 2 hours before serving, combine whipping cream, powdered sugar, and 1 1/2 tablespoons coffee powder in a large, chilled mixing bowl.
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12
Whip cream until soft peaks form (do not overheat).
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13
Spoon over chilled filling.
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14
one 9-inch pie.
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15
MOCHA PASTRY SHELL:
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16
Use a fork to combine crumbled piecrust stick and chocolate in a medium bowl.
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17
Stir in walnuts and sugar.
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18
Combine water and vanilla; sprinkle over pastry mixture.
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19
Mix with fork until mixture forms a ball.
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20
Line a 9-inch pieplate with aluminum foil; place a circle of wax paper over foil in the bottom of pie plate.
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21
Press pastry mixture evenly into pie plate.
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22
Bake at 375F (190C) for 15 minutes; cool completely.
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23
Invert crust on an 8 1/2 inch pieplate; remove foil and wax shell.
