Chocolate Coffee Cream Pie

Pie Crust:

1 c. all-purpose flour

1/2 tsp. salt

1/3 c. shortening

1/4 c. packed brown sugar

4 tbsp. ice water

3/4 c. chopped walnuts (optional)

In a mixing bowl, combine flour and salt. Cut in shortening until mixture forms large crumbs. Mix in brown sugar. Add the ice water. Fold gently until dough is evenly moist. Blend in the walnuts if desired. Press into 9 inch pie pan and bake at 375 degrees for 15 minutes or until crust is golden brown. Let cool.

Chocolate coffee creamy Filling:

1/2 c. soft butter

3/4 c. sugar

1 oz. 91 sq. unsweetened chocolate, melted

2 tsp. instant coffee granules

2 eggs

In a mixing bowl, cream butter and sugar; add chocolate, coffee granules and eggs. Beat mixture until light and fluffy (about 2 minutes). Fold into pastry shell and Chill over night.

Coffee whip cream Topping:

2 c. whipping cream

4 tsp. instant coffee granules

1/2 c. powdered sugar

Grated chocolate for garnishment

Before serving, whip cream then fold in instant coffee granules and powdered sugar. Spread mixture over the pie filling. Sprinkle with grated chocolate and chill for about 2 hours. Serve and enjoy…with a fresh brewed, hot cup of coffee!