Mocha Pie

These were held together by a paper clip.

From a box sold in San Antonio, Texas.

Mocha Pie

Pastry:

  • 1 cup flour
  • 1/2 tsp. salt
  • 1/3 cup shortening
  • 1/4 cup light brown sugar
  • 3/4 [cup] walnuts, chopped
  • 2 T. water
  • 1 square unsweetened chocolate, grated
  • 1 T. water
  • 1 tsp. vanilla

Combine flour, salt; cut in shortening with pastry blender. Add 2 T. water and gather dough together. Work in brown sugar, nuts, grated chocolate.

Add water and vanilla and mix with fork until well blended. Roll out dough and place in well-greased 9 inch pie pan. Bake 15 minutes at 375 deg.

Cool shell in pie pan on wire rack.

Filling:

  • 1 cup water
  • 2 1/2 tsp. instant coffee
  • 1 square unsweetened chocolate, melted
  • 1 envelope gelatin
  • 1 cup sugar
  • 1 pint heavy cream
  • 1 tsp. vanilla
  • sweetened chocolate grated or shaved

Boil 1/2 cup water; pour over instant coffee. Add 3/4 [cup] sugar in mixing bowl. Stir to dissolve. Add melted chocolate and blend well. Dissolve gelatin in cold water in remaining 1/2 cup water, then melt over hot water and combine with coffee and chocolate mixture. Chill slightly set but not stiff. (Watch carefully)

Beat with electric mixer or until [something?] and foamy and creamy light in color. Scrape sides and bottom often.

Whip cream; add remaining 1/4 cup sugar and vanilla. Fold into mocha mixture. Fill pastry shell. Chill at least 4 hours or overnight.



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