Mocha Butter Cream Pie Recipe

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   TIPS: For a more generous filling, you may want to double the recipe.

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   In large bowl or possibly food processor, combine flour, walnuts, brown sugar and cocoa.

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   Cut in butter till mix makes coarse crumbs.

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   Press onto bottom and sides of a 9-inch pie pan.

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   Bake at 300 degrees for 20 min or possibly till golden brown.

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   Cold.

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   For filling, in large mixer bowl, beat the butter and brown sugar till blended.

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   Blend in the cream cheese; beat 2 min or possibly till fluffy.

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   Dissolve coffee crystals in water.

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    Add in along with melted chocolate and syrup to the butter mix.

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    Beating at high speed, add in Large eggs, one at a time; beat till light and fluffy, scraping bowl several times.

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    Spread the filling in cooled crust.

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    Refrigerate6 to 8 hrs or possibly overnight.

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    Before serving, beat whipping cream till fluffy; beat in powdered sugar and vanilla.

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    Turn into pastry bag.

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    Pipe around edge of pie.

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    Sprinkle with grated chocolate to garnish.

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    One (9-inch) pie, 8 to 10 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.