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Lousy photo, but most excellent creamy dessert.


This was the Coffee Buttercrunch Pie I made for Dan's 18th birthday. This thing has so much saturated fat that your arteries will beg for mercy, but Oh, so damn good. Bittersweet, nutty crust, thick mocha filling, creamy topping. It's a little fiddly, and needs to be done at least a day in advance. I trot this out for special occasions. The recipe can be doubled and frozen, that's usually what I do.

Oh, take the recipe. I won't tell your cardiologist.

Coffee Buttercrunch Pie


1/2 package pie crust mix (yup, that's right)
1 oz unsweetened chocolate
1/4 cup light brown sugar
1 cup walnuts, chopped finely
1 tsp vanilla
1 Tbsp water

1 oz unsweetened chocolate
1/2 cup butter
scant cup light brown sugar
2 1/2 tsp instant coffee
2 eggs

Topping: Coffee Whipped Cream
(whip together in a chilled bowl)
1 pint heavy cream
1 Tbsp instant coffee - ground to a powder
1/2 cup confectioners sugar

Note: This pie is made in three parts: the crust, the filling, and the topping. The foil/ freezing step is very necessary--the one time I didn't do it, it was IMPOSSIBLE to get the crust out of the pan without breaking, it was stuck there with sugar superglue.


Place the pie crust mix in a large mixing bowl. The chocolate should be coarsely chopped and ground in a blender or food processor. Stir the chocolate into the pie crust mix. Stir in the sugar and nuts. Mix the vanilla and water and gradually drizzle it over the dry mixture while stirring. Stir the mixture briefly - the consistency should be crumbly.

Preheat the oven to 375 and line a 9 inch pie plate with aluminum foil. Place the crust mixture in the pie pan and press into shape around the sides and the bottom of the pan. Bake for exactly 15 minutes and then cool. When cooled, place into the freezer. The crust should take a couple of hours to freeze. Carefully take the pie out of the pan, peel off the foil, and return the crust to the pan.

Melt the chocolate and set aside to cool. In a small bowl with an electric mixer, cream the butter. Gradually add the sugar and beat at high speed for 2 to 3 minutes. Add the cooled melted chocolate and the instant coffee. Add the eggs one at a time beating well after each addition. Pour the filling into the cooled prepared crust, and chill for at least two hours.

Serving: Pipe or plop the whipped cream on top of the pie. Use a knife warmed in hot water (wipe off excess water each time you dip the knife in the water) to cut the pie into eight pieces.

Comments (5)

This sounds like an amazing creamy dessert!

Yum! Sounds and looks so delicious I can almost taste it.

This sounds great. I used to eat a coffee buttercrunch cake when I was a kid. This sounds like it might be a good substitute.

Oh, Amy, that looks and sounds delicious despite(or is it because of??) the high fat content.
Thanks for the recipe.

Looks like a great splurge! Thanks for sharing.

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