Mocha-Butter Crunch Pie
WITH A CHOCOLATE CRUST and a creamy espresso filling, this pie is like a mocha cappuccino disguised as dessert. Here are a few tricks for a successful pie: Make sure the butter and cream for the filling are at room temperature, and remember to scrape the sides of the bowl frequently as you mix. For serving, cut the pie with a knife that’s been dipped in hot water and wiped dry.
Recipe information
Yield
makes 1 9-inch round pie
Ingredients
Chocolate Crust
Filling
Topping
Preparation
Step 1
Preheat the oven to 350˚F.
Step 2
To make the crust, use a food processor to combine the flour, cocoa powder, granulated sugar, powdered sugar, and salt. Add the butter and pulse until it is cut into the dry mixture and the mixture looks like coarse meal. Transfer the mixture to a medium bowl and add the walnuts. In a separate bowl, combine the vanilla and 2 teaspoons water.
Step 3
Stir the dry mixture while adding the vanilla and water until evenly moistened. If the dough is dry, add another 1 to 2 teaspoons of water, as needed. When it is finished, the dough will look crumbly but should hold together when squeezed lightly with your fingers. Spread an even layer of the mixture in the bottom of a 9-inch springform pan or cake pan with a removable bottom. Lay a sheet of plastic wrap over the mixture and, using your hands, press the crust evenly into the bottom of the pan and up the sides of the pan to a height of 1 1/4 to 1 1/2 inches. The crust on the bottom of the pan should be about 1/8 inch thick. (You might not use all of the mixture.)
Step 4
Bake the crust for 20 to 25 minutes, or until it is dry and fragrant. Set aside and let cool to room temperature. Chill the crust until ready to use.
Step 5
While the crust is baking, begin preparing the filling by melting the chocolate. First, place the chocolate pieces in a medium metal bowl. Then fill a medium saucepan with 1 inch hot water and heat over medium-low heat. Finally, place the metal bowl on top of the saucepan and melt the chocolate, stirring occasionally. (Alternatively, you can melt the mixture in a double boiler or in a microwave-safe bowl in the microwave in 15-second spurts.) Once the chocolate is melted, remove it from the heat.
Step 6
Put the butter in the bowl of an electric mixer fitted with the wire whip attachment. (You could also use a handheld mixer.) Whip the butter on medium-high until it is light and fluffy, about 2 minutes, scraping the bowl once or twice while mixing.
Step 7
In a separate bowl, dissolve the espresso powder into the vanilla. Add the sugar and the coffee mixture to the butter and beat for 2 minutes on medium-high. Pour in the melted chocolate and continue to mix for 2 minutes, scraping the bowl once or twice while mixing.
Step 8
With the machine running, slowly pour the cream into the butter mixture. Continue to whip the mixture until thoroughly combined, scraping the bowl once or twice while mixing. Spread the mixture into the cooled shell. (If the shell is still warm, it will melt the chocolate mixture.)
Step 9
Cover the pie with plastic wrap and refrigerate for at least 3 hours or overnight.
Step 10
After the pie is chilled, make the topping by whipping the cream in the bowl of an electric mixer fitted with the wire whip attachment, or use a handheld mixer. Whip until soft peaks form. Add the vanilla and 1/3 cup powdered sugar and whip until thoroughly combined, about 30 seconds. Taste for sweetness and whip in more powdered sugar if desired. Spread the topping on the pie just before serving. Remove the ring from the pan, keeping the pie on the flat piece. Use a warm knife to slice the pie.
Make Ahead
Step 11
The pie will keep, covered, for up to 5 days in the refrigerator. Add the topping just before serving.
