Mocha Buttercrunch Pie

Adapted from The Frog Commissary Cookbook
 
Kayte made this for a December birthday gathering tonight, and it was a big hit.

CRUST
1 cup flour
1/4 teaspoon salt
1/3 cup brown sugar
1/3 cup cold butter
3 tablespoons finely chopped chocolate, sweet or semisweet
3/4 cup finely chopped walnuts
1 teaspoon vanilla extract
2 teaspoons water
FILLING
1/2 pound soft unsalted butter
1 cup brown sugar
4 teaspoons instant coffee
2 teaspoons vanilla extract
3 ounces unsweetened chocolate, melted
4 eggs (Kayte used pasteurized)
 
TOPPING
2 cups very cold heavy cream
2 tablespoons plus 1 teaspoon instant coffee
1/2 cup powdered sugar
2 tablespoons unsweetened cocoa
1 teaspoon vanilla extract
OPT. Grated chocolate or chocolate curls

Preheat oven to 350°. Combine the flour, salt, and brown sugar.  With a pastry blender or two knives, cut in butter.  Stir in chocolate and nuts. Mix the vanilla and water and add to crumbs.  Combine mixture with your hands. With floured fingers, push the mixture into a 9" pie shell, covering the bottom, sides, and rim. Bake for20 minutes. Cool completely.

FILLING
In an electric mixer, cream butter until fluffy and smooth. Add sugar, coffee, and vanilla, then beat until smooth. Add melted chocolate and again beat smooth.
Add the eggs one at a time, beating for several minutes after each addition. Spread the mixture into pie shell. 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 until stiff enough to hold a shape. Spoon into a pastry bag fitted and cover the top of the pie with the topping.  Garnish with grated chocolate or chocolate curls. Refrigerate until ready to serve.

Serve with a wafer-thin mint ;-)