Mocha Buttercrunch Pie Food

MOCHA MOUSSE PIE

Steps:

• Make the crust: Pulse the flour, cocoa powder, granulated sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse a few times until it is in pea-size pieces. Add the ice water and vodka and pulse until the dough starts coming together but is still crumbly. Turn out onto a piece of plastic wrap and pat into a disk, using the plastic wrap to help you. Wrap and refrigerate until very firm, at least 1 hour and up to 24 hours.
• Preheat the oven to 350 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate until firm, at least 30 minutes. Line the crust with foil and fill with dried beans or pie weights. Bake until the edge is dry, about 20 minutes. Remove the foil and beans and continue baking until dry all over, 15 to 20 more minutes. Transfer to a rack and let cool completely.
• Meanwhile, make the filling. Put the chocolate in a medium heatproof bowl. Combine 3/4 cup heavy cream and the butter in a small saucepan; bring to a boil, then immediately pour over the chocolate. Add the vanilla and salt (do not stir), cover with plastic wrap and let stand 5 minutes. Whisk until melted and smooth. (If there are pieces of unmelted chocolate, microwave in 15-second intervals until smooth.) Set aside to cool.
• Beat the remaining 1 3/4 cups heavy cream and the confectioners' sugar in a large bowl with a mixer on medium speed until stiff peaks form, about 4 minutes. Gently fold the whipped cream into the chocolate mixture in three batches (do not overmix; the filling should be light and airy). Transfer to the cooled pie crust and smooth the top. Cover loosely with plastic wrap and refrigerate until firm, at least 2 hours.
• Remove the pie from the refrigerator 15 minutes before serving. Make the topping: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium speed until soft peaks form, about 3 minutes. Stir the chocolate syrup and espresso powder in a small bowl until dissolved. Fold about 2 tablespoons of the chocolate syrup mixture into the whipped cream, then spread on the pie. Drizzle with the remaining syrup mixture; sprinkle with the espresso beans.

MOCHA BUTTERCRUNCH PIE II

Steps:

• Crust:.
• Preheat oven to 350. Combine the flour, salt and brown sugar. With a pastry blender or 2 knives, cut in the butter.
• Stir in the chocolate and nuts. Mix the vanilla and water and add to the crumbs.
• Work the mixture with your hands to combine. With floured fingers, push the mixture into a 9 inch pie plate, covering the bottom, sides and rim. Bake for 20 minutes. Cool completely.
• Filling:.
• In an electric mixer, cream the butter till fluffy and smooth. Add the sugar, coffee and vanilla and beat till smooth. Add the melted chocolate. Again beat smooth.
• Add the eggs one by one, beating for several minutes after each addition.
• (NOTE: If you prefer to cook the eggs first, mix them with 1/4 cup milk and heat over medium low heat, till the mixture thickens and bubbles a bit, and coats a spoon -reaching a temperature of 160. Cool and add to the chocolate mixture.).
• Spread the mixture into the pie crust. Chill several hours. (At this point, the pie can be wrapped and frozen. Defrost in the refrigerator for 6-8 hours.).
• Topping:.
• Just before serving, whip together the cream, coffee, powdered sugar, cocoa and vanilla till stiff enough to hold a shape. Cover the top of the pie and top with grated chocolate, if desired.

MOCHA BUTTERCRUNCH PIE

Steps:

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

MOCHA BUTTERCRUNCH PIE

Steps:

• For Crust 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. For Filling 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.) For Topping 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.