Mocha Buttercrunch Pie Ii Recipes

Steps:

• Cut cookie dough in half widthwise; let one half stand at room temperature for 5-10 minutes to soften (save the other half for another use). , Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake, uncovered, at 375° for 11-12 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Beat in marshmallow creme. Dissolve coffee granules in water. Fold the coffee, whipped topping and 1 tablespoon chocolate syrup into the cream cheese mixture. Pour into cooled crust. Chill for 1 hour. , Just before serving, sprinkle with nuts and drizzle with remaining chocolate syrup.

Steps:

• Preheat oven to 350°. Combine crushed crackers and 2 tablespoons sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, mix cold water and coffee granules until blended. Sprinkle gelatin over coffee mixture; let stand 5 minutes. Microwave chocolate chips and 1/4 cup cream on high until chips are melted; stir until smooth. Stir gelatin into chocolate mixture until smooth. Cool slightly. , Beat cream cheese and remaining sugar until smooth. Gradually beat in remaining cream. Beat in chocolate mixture until blended. Transfer filling to crust. Refrigerate, covered, until set, about 2 hours., If desired, drizzle with caramel and chocolate syrups.

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.

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.