PEEP WILLOW CRUNCH PIE
By
Diane Davis
@davis2377
6
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:
Serves:
6-8
Prep:
20 Min
Cook:
15 Min
Method:
Refrigerate/Freeze
Ingredients
-
CRUST
-
1/2 pkgpie crust mix
-
1 ozunsweetened chocolate
-
1/4 clight brown sugar, firmly packed
-
3/4 cwalnuts, finely chopped
-
1 tspvanilla
-
1 Tbspwater
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FILLING
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1 ozunsweetened chocolate
-
1/2 cbutter (1 stick)
-
3/4 clight brown sugar, firmly packed
-
2 tspinstant coffee powder
-
2eggs
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TOPPING
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2 cheavy cream
-
2 Tbspinstant coffee powder
-
1/2 cconfectioners sugar
How to Make PEEP WILLOW CRUNCH PIE
- 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.
About PEEP WILLOW CRUNCH PIE
Course/Dish: Pies
Main Ingredient: Coffee/Tea/Beverage
Regional Style: American
Other Tag: Quick & Easy
