You are here: Home » Recipes » Mocha Buttercrunch Pie Mocha Buttercrunch Pie Recipe by Favorite Recipes Press Yield 6 to 8 servings Chocolate and coffee pair up in the making of this rich and tasty pie. PrintEmail Ingredients Crust:1/2 package pie crust mix1 -- (1-ounce) square unsweetened chocolate1/4 cup light brown sugar, firmly packed3/4 cup chopped walnuts and pecans, mixed (chop by hand, not in food processor)1 teaspoon vanilla1 tablespoon waterFiling:1 -- (1-ounce) square unsweetened chocolate, melted and cooled1 stick butter3/4 cup light brown sugar, firmly packed2 teaspoons instant coffee granules2 -- eggsTopping:1 cup whipping cream1 tablespoon instant coffee granules1/4 cup confectioners' sugar -- Chocolate shavings Instructions To prepare the crust. Line 9-inch glass pie plate with foil, pressing down well. Preheat oven to 375F. Place pie crust mix in bowl. Add chocolate which has been ground in food processor or nut grinder. Stir in sugar and nuts. Mix vanilla and water and drizzle over pie crust mixture. Stir and toss with fork. Mixture will be lumpy. Press into pie plate. Bake 15 minutes and cool. To prepare the filling. Cream butter, add sugar, and beat on high speed for 2 to 3 minutes. Mix in chocolate and coffee. Ad eggs 1 at a time, beating 5 minutes each time. Pour filling into pie crust. Refrigerate 5 or 6 hours or overnight. Pie can be frozen at this point. Before serving prepare topping. To prepare topping. Whip cream with coffee and sugar until it holds shape but is not stiff. Spread over filling. Decorate with chocolate shavings. Refrigerate. May be prepared 1 day ahead. Recipe reprinted with permission from The Junior League of Birmingham’s Magic (Birmingham, Alabama, 1982).