PEEP WILLOW CRUNCH PIE

Name: PEEP WILLOW CRUNCH PIE
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6-8
Cuisine: American
Ingredients: CRUST; 1/2 pkg pie crust mix; 1 oz unsweetened chocolate; 1/4 c light brown sugar, firmly packed; 3/4 c walnuts, finely chopped; 1 tsp vanilla; 1 Tbsp water; FILLING; 1 oz unsweetened chocolate; 1/2 c butter (1 stick); 3/4 c light brown sugar, firmly packed; 2 tsp instant coffee powder; 2 eggs; TOPPING; 2 c heavy cream; 2 Tbsp instant coffee powder; 1/2 c confectioners sugar

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By Diane Davis
@davis2377

This recipe is from the owner of the Peep Willow Farm B&B in Marlborough, New Hampshire, which is also a horse farm. Her vet shared the recipe with her, and it remains a favorite over the decades of serving guests in the B&B. While the directions seem lengthy, it is a very simple pie to make ... and so good!!!!! If you make it .. and enjoy it ... why not give her a call and tell her so !! Tell her "the lady in Florida" shared the recipe with you.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

Serves:

6-8

Prep:

20 Min

Cook:

15 Min

Method:

Refrigerate/Freeze

Ingredients

CRUST
1/2 pkg

pie crust mix
1 oz

unsweetened chocolate
1/4 c

light brown sugar, firmly packed
3/4 c

walnuts, finely chopped
1 tsp

vanilla
1 Tbsp

water
FILLING
1 oz

unsweetened chocolate
1/2 c

butter (1 stick)
3/4 c

light brown sugar, firmly packed
2 tsp

instant coffee powder
2

eggs
TOPPING
2 c

heavy cream
2 Tbsp

instant coffee powder
1/2 c

confectioners sugar
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How to Make PEEP WILLOW CRUNCH PIE

Step-by-Step

Preheat oven to 375
Place pie crust mix in a mixing bowl.
Grind the chocolate in nut grinder, or chop coarsely and then grind in a food processor. Stir into the pie crust mix,.
Mix in vanilla and water by drizzling over the entire mixture. Don't pour it all into one place. Using a fork, stir and toss to blend. The mixture will be lumpy and crumbly. Stir briefly -- it will not become smooth, but it will hold together when pressed into place.
Press crust mixture into place in 9" glass pie plate.
Bake at 375 for 15 minutes.
Cool before filling
For the filling:
Melt the chocolate over hot water and set aside to cool.
In a small bowl, cream the butter.
Add sugar and beat at medium high speed 2-3 minutes.
Mix in the cooled melted chocolate and instant coffee.
Add the eggs, one at a time, beating for 5 minutes after each addition.
Pour the filling to a cooled pie crust.
Refrigerate for 5-6 hours or overnight.
NOTE: The pie may be frozen now, or refrigerate for 1-2 days. If you freeze it, freeze until the filling is firm and then wrap airtight. To thaw frozen pie, unwrap and let stand overnight in the refrigerator.
Top with topping before serving:
In a chilled bowl with chilled beaters, whip the cream, instant coffee and sugar until the cream holds a definite shape. DO NOT OVERBEAT. It must be firm enough to hold its shape, but is more delicious if it is slightly creamy, rather than stiff.
Spread the whipped cream over the filling.
Sprinkle with shaved or grated chocolate, if desired.
REFRIGERATE UNTIL READY TO SERVE.