Mocha crust:
1 cup flour
1/3 cup shortening
Dash of salt
1 teaspoon instant coffee
4 to 6 tablespoons strong coffee, cold
Combine flour and salt in a medium bowl. Cut shortening in by hand until mixture resembles coarse meal. Add cold coffee, 1 tablespoon at a time, tossing with a fork, until mixture forms clumps.
Next, form the dough into a ball and roll out to a circle. Place dough in a regular depth pie plate.

Pie filling:
1 4-ounce package German sweet chocolate
3 tablespoons butter
1 teaspoon instant coffee
1/3 cup sugar
1 cup light corn syrup
3 eggs
1 teaspoon vanilla
1 cup pecans, chopped
1 cup pecan halves
Melt chocolate and butter together over low heat. Stir in coffee and sugar, then corn syrup. Beat in eggs, then vanilla and chopped pecans.
Pour into prepared crust and top with pecan halves. Bake at 350 degrees for 34 to 45 minutes or until the pie is set in center.

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