Coffee Buttercrunch Pie

Source: Blacksmith Tavern, Glastonbury, CT

Yield: 24 servings; 3 pies

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Nutritional Information:
Nutritional Information

Ingredients

•	Coffee Buttercrunch Pie

•	13-1/2 oz. SYSCO Classic pie crust mix

•	6 oz. SYSCO Imperial semi-sweet chocolate, 3 oz. ground and 3 oz. melted

•	1 lb., 8 oz. SYSCO Classic light brown sugar

•	9 oz. finely chopped SYSCO Imperial walnuts

•	1 tbsp. SYSCO Imperial/McCormick vanilla extract

•	3 tbsp. water

•	12 oz. SYSCO butter, softened

•	7 tbsp. instant coffee crystals

•	6 SYSCO Classic whole eggs

•	4-1/2 cups SYSCO Imperial heavy whipping cream

•	10-1/2 oz. SYSCO Classic granulated sugar

•	Semi-sweet chocolate curls, for garnish

Preparation

1.

To prepare crust, combine crust mix, 3 oz. ground chocolate, 6 oz. light brown sugar and walnuts in mixer bowl. Stir vanilla and water together; drizzle over mixture, mixing with flat paddle until crumbly. Press 11-1/2 oz. crumb mixture evenly into bottom and sides of each greased 9-inch pie pan. Bake at 350°F until firm, about 20 minutes. Cool.

2.	To prepare filling, cream butter and remaining 1 lb., 2 oz. light brown sugar until fluffy. Add melted chocolate and 2 tbsp. instant coffee. Add eggs, beating well between additions for an airy texture. Portion 2 cups filling into each cooled crust. Refrigerate at least 4 hours.

3.	To prepare topping, beat cream with granulated sugar and remaining 5 tbsp. instant coffee until stiff peaks form. Spread 3 cups topping over each pie filling. Garnish pie edges with chocolate curls. Cut 8 wedges for each pie.