peep willow crunch pie

davis2377 avatar
By Diane Davis
from The Villages, FL

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.

serves 6-8
prep time 20 Min
cook time 15 Min
method Refrigerate/Freeze

Ingredients For peep willow crunch pie

  • 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

  • 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.
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