Mocha Buttercrunch Pie Recipe

Name: Mocha Buttercrunch Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST; 1 cup flour; 1/4 teaspoon salt; 1/3 cup brown sugar; 1/3 cup cold butter; 3 tablespoons finely chopped chocolate (semisweet); 3/4 cup chopped walnuts; 1 teaspoon vanilla; 2 teaspoons (maybe more) water; FILLING; 1/2 lb. soft unsalted butter; 1 cup brown sugar; 4 teaspoons instant coffee; 2 teaspoons vanilla; 3 oz. unsweetened chocolate, melted; 4 eggs; TOPPING; 2 cups cold heavy cream; 2 tablespoons plus 1 teaspoon instant coffee; 1/2 cup powdered sugar; 2 tablespoons unsweetened cocoa; 1 teaspoon vanilla; OPTIONAL: Grated chocolate or chocolate curls

Servings: persons

CRUST
1 cup flour
1/4 teaspoon salt
1/3 cup brown sugar
1/3 cup cold butter
3 tablespoons finely chopped chocolate (semisweet)
3/4 cup chopped walnuts
1 teaspoon vanilla
2 teaspoons (maybe more) water
FILLING
1/2 lb. soft unsalted butter
1 cup brown sugar
4 teaspoons instant coffee
2 teaspoons vanilla
3 oz. unsweetened chocolate, melted
4 eggs
TOPPING
2 cups cold heavy cream
2 tablespoons plus 1 teaspoon instant coffee
1/2 cup powdered sugar
2 tablespoons unsweetened cocoa
1 teaspoon vanilla
OPTIONAL: Grated chocolate or chocolate curls

1
For Crust
2
Preheat over to 350F. Combine flour, salt, and brown sugar. Cut in the butter with a pastry blender. Stir in the nuts and chocolate. Mix in the vanilla and water. Work the mixture to combine (use your hands). Push mixture into pie plate and cover the bottom and rim. Bake for about 20 minutes. Cool.
3
For Filling
4
Cream butter until fluffy and smooth. Add sugar, coffee, and vanilla and beat until smooth. Add the melted chocolate. Again beat smooth. Add the eggs one by one, beating for several minutes after each addition. Spread the mixture in the pie shell. Chill for several hours. (At this point the pie can be wrapped and frozen. Defrost in the refrigerator for 6-8 hours.)
5
For Topping
6
Just before serving, whip together the cream, coffee, powdered sugar, cocoa, and vanilla until stiff enough to hold a shape. I just heap this on top of the pie. Those skilled with a pastry bag can pipe rosettes all over the top. Garnish, if desired, with grated chocolate or chocolate curls. Refrigerate until ready to serve.

1894

kcal

Calories

140

Fat

143

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 23 ingredients. The key ingredients include: CRUST, 1 cup flour, 1/4 teaspoon salt, 1/3 cup brown sugar, 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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