PEEP WILLOW CRUNCH PIE

Peep Willow Crunch Pie

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Diane Davis

By
@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 votes

Comments:
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

How to Make PEEP WILLOW CRUNCH PIE

Step-by-Step

  1. Preheat oven to 375
  2. Place pie crust mix in a mixing bowl.
  3. Grind the chocolate in nut grinder, or chop coarsely and then grind in a food processor. Stir into the pie crust mix,.
  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.
  5. Press crust mixture into place in 9" glass pie plate.
    Bake at 375 for 15 minutes.
    Cool before filling
  6. For the filling:
    Melt the chocolate over hot water and set aside to cool.
  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.
  8. Add the eggs, one at a time, beating for 5 minutes after each addition.
  9. Pour the filling to a cooled pie crust.
  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.
  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.
  12. Spread the whipped cream over the filling.
    Sprinkle with shaved or grated chocolate, if desired.
    REFRIGERATE UNTIL READY TO SERVE.

Printable Recipe Card

About PEEP WILLOW CRUNCH PIE

Course/Dish: Pies
Main Ingredient: Coffee/Tea/Beverage
Regional Style: American
Other Tag: Quick & Easy



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