Mocha-Butter Crunch Pie

Name: Mocha-Butter Crunch Pie
Yield: makes 1 9-inch round pie
Ingredients: 1 cup all-purpose flour; 2 tablespoons cocoa powder; 2 tablespoons granulated sugar; 1/4 cup powdered sugar; 1/2 teaspoon table salt; 6 tablespoons (3/4 stick) cold unsalted butter, cut into 6 pieces; 1/2 cup walnuts, roughly chopped; 2 teaspoons vanilla extract; 3 1/2 ounces bittersweet chocolate, chopped into 1/2-inch pieces; 1 cup (2 sticks) unsalted butter, at room temperature; 2 teaspoons instant espresso powder; 2 1/2 teaspoons vanilla extract; 1 cup sugar; 1/2 cup heavy cream, at room temperature; 1 1/2 cups heavy cream; 2 teaspoons vanilla extract; 1/3 to 1/2 cup powdered sugar

December 22, 2011

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 notes

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