Mocha Buttercrunch Pie Recipe

Name: Mocha Buttercrunch Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup flour; 1/4 cup packed golden brown sugar; 1/4 teaspoon salt; 6 tablespoons cold unsalted butter, cut into 1/2 inch pieces; 1/2 cup chopped toasted walnuts; 3 tablespoons finely chopped semisweet chocolate; 3 ounces unsweetened chocolate, chopped; 3 ounces semisweet chocolate, chopped; 1 cup packed golden brown sugar; 4 large egg yolks; 2 tablespoons light corn syrup; 1/2 cup cold unsalted butter, cut into pieces; 5 teaspoons instant espresso powder; 1 teaspoon pure vanilla extract; 1 cup cold whipping cream; chocolate curls; whipped cream

Servings: persons

3/4 cup flour
1/4 cup packed golden brown sugar
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/2 inch pieces
1/2 cup chopped toasted walnuts
3 tablespoons finely chopped semisweet chocolate
3 ounces unsweetened chocolate, chopped
3 ounces semisweet chocolate, chopped
1 cup packed golden brown sugar
4 large egg yolks
2 tablespoons light corn syrup
1/2 cup cold unsalted butter, cut into pieces
5 teaspoons instant espresso powder
1 teaspoon pure vanilla extract
1 cup cold whipping cream
chocolate curls
whipped cream

1
Preheat oven to 350 degrees.
2
In a food processor blend together the flour, sugar and salt.
3
Add the cold butter and pulse until mixture resembles coarse meal.
4
Add the nuts and chocolate, pulsing until the nuts are finely chopped.
5
Press crust onto bottom and up the sides of a 9 inch metal pie plate.
6
Freeze for 20 minutes and then bake for 25 minutes, or until the crust is golden brown.
7
Cool completely.
8
In the top of a double broiler melt the 6 oz's chocolate until smooth.
9
Remove from over the water.
10
Combine sugar, yolks and corn syrup in a medium metal bowl.
11
Set bowl over saucepan of simmering water and whisk until thermometer registers 160 degrees, about 6 minutes.
12
Remove from over the water and add the butter, espresso and vanilla.
13
beat the mixture until cool and thick, around 5-6 minutes.
14
Fold in the melted chocolate mixture.
15
Beat the 1 cup chilled whipping cream in another bowl until stiff peaks form.
16
Fold into chocolate mixture.
17
Spoon mixture into pie cruse and refrigerate at least 6 hours, overnight is better.
18
To serve pipe whipped cream on pie and top with chocolate curls.

1445

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup flour, 1/4 cup packed golden brown sugar, 1/4 teaspoon salt, 6 tablespoons cold unsalted butter, cut into 1/2 inch pieces, and more.

Yes, Mocha Buttercrunch Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mocha Buttercrunch Pie

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