peep willow crunch pie

Name: PEEP WILLOW CRUNCH PIE
Prep time: 20 min
Cook time: 15 min
Yield: 6
Cuisine: American
Ingredients: ## CRUST; 1/2 package(s) pie crust mix; 1 ounce(s) unsweetened chocolate; 1/4 cup(s) light brown sugar, firmly packed; 3/4 cup(s) walnuts, finely chopped; 1 teaspoon(s) vanilla; 1 tablespoon(s) water; ## FILLING; 1 ounce(s) unsweetened chocolate; 1/2 cup(s) butter (1 stick); 3/4 cup(s) light brown sugar, firmly packed; 2 teaspoon(s) instant coffee powder; 2 - eggs; ## TOPPING; 2 cup(s) heavy cream; 2 tablespoon(s) instant coffee powder; 1/2 cup(s) confectioners sugar

19 Pinches

Diane Davis

The Villages, FL

Updated on Jan 20, 2015

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.

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prep time 20 Min

cook time 15 Min

method Refrigerate/Freeze

yield 6-8 serving(s)

Ingredients

CRUST
1/2 package pie crust mix
1 ounce unsweetened chocolate
1/4 cup light brown sugar, firmly packed
3/4 cup walnuts, finely chopped
1 teaspoon vanilla
1 tablespoon water
FILLING
1 ounce unsweetened chocolate
1/2 cup butter (1 stick)
3/4 cup light brown sugar, firmly packed
2 teaspoons instant coffee powder
2 - eggs
TOPPING
2 cups heavy cream
2 tablespoons instant coffee powder
1/2 cup confectioners sugar

How To Make peep willow crunch pie

Step 1

Preheat oven to 375

Step 2

Place pie crust mix in a mixing bowl.
Step 3

Grind the chocolate in nut grinder, or chop coarsely and then grind in a food processor. Stir into the pie crust mix,.
Step 4

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.
Step 5

Press crust mixture into place in 9" glass pie plate. Bake at 375 for 15 minutes. Cool before filling
Step 6

For the filling: Melt the chocolate over hot water and set aside to cool.
Step 7

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.
Step 8

Add the eggs, one at a time, beating for 5 minutes after each addition.
Step 9

Pour the filling to a cooled pie crust.
Step 10

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.
Step 11

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.
Step 12

Spread the whipped cream over the filling. Sprinkle with shaved or grated chocolate, if desired. REFRIGERATE UNTIL READY TO SERVE.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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