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Cappuccino Pie

Serves: 5
Total Calories: 986

Ingredients

Crust
1 chocolate wafers
2 tablespoons sugar
1/3 cup butter or margarine, melted
Filling
1/4 cup water
2 tablespoons instant coffee
2 teaspoons cinnamon ground
1 teaspoon vanilla extract
1 cup butter or margarine, softened
3/4 cup sugar
3 eggs large
12 ounces semi-sweet chocolate chips (2 cups), melted and cooled
Topping
1/2 cup whipped cream
1 tablespoon powdered sugar
1/4 teaspoon cinnamon ground
red maraschino cherry sliced and drained

Directions:

1. Heat oven to 350°. Have a 9-inch pie plate ready.

2. To make crust, reserve 10 whole chocolate wafers for scalloped edge if desired. Finely crush remaining cookies (about 30). Mix crumbs and sugar. Add melted butter and toss until uniformly moistened. Press firmly into bottom and up sides of pie plate. Bake 12 minutes. Remove from oven. Immediately stand whole cookies around edge, gently pressing into crust. Cool.

3. To make filling, stir together water, coffee, cinnamon, and vanilla. Beat butter and sugar in a medium bowl with electric mixer until fluffy. Beat in eggs, one at a time, beating 2 minutes after each addition, scraping bowl and beaters several times. Continue beating until sugar is dissolved and mixture is no longer grainy. Gradually beat in coffee mixture (filling may look curdled). On low speed, gradually beat in melted chocolate. Scrape bowl and beaters and beat until color is uniform. Pour into crust. Chill at least 3 hours.

4. To make topping, beat cream, powdered sugar, and cinnamon in a small bowl with electric mixer until stiff peaks form when beaters are lifted. Pipe a shell design along edge of filling. Place cherry slices between shells. Refrigerate leftovers promptly.

* Do not use eggs with cracked or dirty shells.

Nutritional Facts:

Serves: 5
Total Calories: 986
Calories from Fat: 659

This Cappuccino Pie recipe is from the Current Calendars Cookbook. Download this Cookbook today.


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