Decadent Mocha Buttercrunch Pie Recipe for Chocolate Lovers
Welcome coffee lovers! Today, I have a treat for you that will satisfy your sweet tooth and caffeine cravings- the Mocha Buttercrunch Pie recipe. Not only is this pie recipe easy to make, but it’s also bursting with flavors that are sure to tease your taste buds.
I came across this recipe from the late lamented Bootsie Winkie Miss Maud’s pies, who was a renowned baker in her time. With the original recipe given by proprietor Renee Petsi Pies and some modifications of my own, I am excited to share this recipe with you all.
The Mocha Buttercrunch Pie AKA Chocolate Crunch Pie features a perfectly buttery crust blended with nuts and fluffy mocha filling. The pie is topped off with luscious whipped cream and chocolate curls that add an extra touch of indulgence.
So what are you waiting for? Let’s dive into the recipe, so that you can taste the magic yourself!
Why You’ll Love This Recipe
Calling all coffee and chocolate lovers – this recipe was made just for you! If you’re a fan of rich, decadent desserts, then this mocha buttercrunch pie is sure to hit the spot. Trust me, as a barista with years of experience brewing and pairing coffee with tasty treats, this recipe is a game-changer.
What sets this pie apart from others is the winning combination of crunchy walnuts, creamy buttercrunch filling, and the irresistible flavors of coffee and chocolate. The mixture of instant espresso powder and chocolate curls gives the pie that extra special mocha kick that’ll leave you coming back for more.
If you love to impress your friends and family with your baking skills, then this pie recipe will do just that. You’ll be the talk of the town and everyone will want to know what your secret ingredient is. But let’s be honest, it’s not a secret at all – it’s pure vanilla extract which heightens the flavors in this dessert.
This recipe is perfect for any occasion – from a cozy night in to a fancy dinner party. It’s an ideal dessert to have during the holiday season or as a special treat on any day of the week.
Whipping up this delicious mocha buttercrunch pie doesn’t take long either, making it convenient for those with busy schedules. With minimal effort and ingredients that are easy to find at your local grocery store, you can create something truly special for yourself and your loved ones.
So why will you love this recipe? It’s simple – it’s a delectable treat that combines some of the best flavors out there. It’s easy to make, perfect for any occasion or time of year and sure to be a crowd-pleaser. So go ahead – grab those ingredients, put on your apron and start baking your way towards pure bliss.
Ingredient List
Here’s what you need to create the rich and indulgent Mocha Buttercrunch Pie:
For the Crust:
- 1¼ cups (150g) all-purpose flour
- 1 stick (113g) unsalted butter, cut into small pieces
- 2 tablespoons golden brown sugar
- 1 tablespoon light corn syrup
- 2 tablespoons walnuts, finely chopped
For the Filling:
- ¾ cup (170g) unsalted butter
- 3 tablespoons instant espresso powder
- 2 tablespoons hot water
- 1 teaspoon pure vanilla extract
- 1¼ cups (250g) golden brown sugar
- 4 large eggs
- ¼ teaspoon salt
- Chocolate curls, for garnish
Note: Don’t worry if some of the ingredients overlap with those in the keyword list. This is to ensure that you don’t miss out on any vital information.
The Recipe How-To
Are you ready to indulge in a sumptuous dessert that will leave your taste buds craving for more? Don’t worry, I’ve got you covered with this mocha buttercrunch pie recipe that will melt in your mouth.
Step 1: Making the Crust
To make the crust, combine flour, chopped walnuts, and brown sugar in a large bowl. Cut cold unsalted butter into small pieces and add it to the mixture. Using a pastry blender, cut the butter into the mixture until it looks like cornmeal. Add 1-2 tablespoons of cold water and mix the dough until it forms a ball. Flatten the dough into a disc and wrap it in plastic wrap. Chill for at least an hour or overnight.
Step 2: Preparing the Filling
Preheat your oven to 350°F. In a small bowl, dissolve instant espresso powder in pure vanilla extract. Set aside. Combine golden brown sugar, light corn syrup, melted unsalted butter, and salt in a medium saucepan over low heat. Cook until the sugar dissolves and turns smooth, stirring constantly, for about 3 minutes. Remove from heat and let it cool for about 10 minutes.
In another bowl, whisk together eggs, dissolved instant espresso mixture, and cooled corn syrup mixture until combined. Stir in chopped walnuts.
Step 3: Baking
On a floured surface, roll out the chilled dough to fit a 9-inch pie pan. Transfer dough onto pie pan and trim excess dough from edges. Pour filling into the prepared crust.
Bake pie on the lower third rack of your preheated oven for about 40-45 minutes or until filling is set around edges but still slightly jiggly towards center.
Step 4: Cooling and Serving
Remove pie from oven and let it cool completely on a wire rack. Serve with whipped cream, ice cream, or even chocolate curls for added indulgence.
Note: You can also make this recipe ahead and store it in an airtight container. To reheat, place the pie in a preheated oven at 350°F for about 15-20 minutes.
Now that you know how to make this delicious mocha buttercrunch pie recipe, it’s time to take a bite of this buttery goodness. Dig in and enjoy!
Substitutions and Variations
If you want to switch things up a bit, there are a number of substitutions and variations to be made to the Mocha Buttercrunch Pie recipe. Here are some options to consider:
– For the crust, try using crushed graham crackers or chocolate sandwich cookies instead of the walnuts. You could also add in a tablespoon of cocoa powder for an extra chocolatey base.
– Swap out the light corn syrup for honey or agave nectar.
– Instead of golden brown sugar, use dark brown sugar for a deeper flavor.
– If you don’t have instant espresso powder on hand, dissolve 1 tablespoon of instant coffee granules in 1 tablespoon of hot water and use that instead.
– If you’re allergic to nuts, try making this pie with crushed pretzels for a sweet-salty twist.
– Feel free to experiment with different kinds of chocolate curls on top – milk, dark or even white chocolate would all be tasty options!
– You can make this recipe into mini pies by using a muffin tin instead of a pie dish. Just press the crust mixture into the bottom and up the sides of each cup, and spoon in the filling accordingly.
No matter what substitutions or variations you make, just be sure to adjust baking times if necessary and remember that the recipe ingredients will affect both the texture and taste of your final product. With that said, don’t be afraid to get creative—the possibilities are endless!
Serving and Pairing
Now that your Mocha Buttercrunch Pie is ready, it’s time to enjoy it! There are plenty of ways to serve and pair this delicious dessert.
One great pairing option for this recipe is a rich cup of coffee. The mocha and coffee flavors in the pie will complement the coffee and enhance its bitter notes, creating a delightful harmony of flavors. I recommend brewing a fresh pot of your favorite roast and enjoying it alongside a slice of Mocha Buttercrunch Pie.
Another great option is to pair the pie with vanilla ice cream. The cold and creamy texture of the ice cream complements the crunchy texture of the buttercrunch layer, while the vanilla flavor complements the sweetness and chocolate flavors of the filling. Simply add a scoop or two on top of your slice of pie and enjoy!
And if you’re feeling adventurous or want something savory to balance out the sweetness, try pairing your pie with a cheese plate or a charcuterie board. The salty and savory notes from the cheese or cured meats will nicely complement the sweetness from the pie, creating an unexpected but delightful flavor combination.
No matter how you decide to serve or pair your Mocha Buttercrunch Pie, I’m confident you’ll enjoy every bite!
Make-Ahead, Storing and Reheating
If you’re planning to serve the Mocha Buttercrunch Pie for a special occasion or holiday, you’ll be glad to know that it’s an excellent dessert to make ahead. I recommend preparing the pie at least a day in advance, so it has time to set and develop its flavors.
Once the pie has cooled completely, cover it with plastic wrap and refrigerate until you’re ready to serve. The pie will keep in the fridge for up to three days. You can also freeze the pie for longer storage; simply wrap it tightly in plastic wrap and foil before placing it in the freezer. It will keep well for up to two months.
When you’re ready to serve the pie, remove it from the fridge or freezer and let it come to room temperature before slicing. You can serve it as is or top each slice with a dollop of whipped cream or a sprinkle of chocolate curls.
If you have leftovers of the Mocha Buttercrunch Pie, don’t worry; they will keep well in the fridge for another day or two. To reheat a slice, place it in the oven at 350°F for about 10 minutes or until warmed through. You can also microwave a slice for about 30 seconds on low power.
Remember not to freeze whipped cream since it can separate when thawed. Instead, add whipped cream just before serving, or omit entirely if preferred.
With these storing and reheating tips, you’ll be able to enjoy this decadent pie at any time!
Tips for Perfect Results
As a barista, I can tell you that attention to detail makes all the difference in making an outstanding cup of coffee or a delicious dessert like Mocha Buttercrunch Pie. Here are some tips to make your Mocha Buttercrunch Pie recipe an exceptional success.
Firstly, always measure your ingredients accurately. Baking is a science where measurements play a crucial role. Too little or too much of an ingredient can ruin the final product’s taste and texture. Invest in a kitchen scale and measuring cups to ensure precision while measuring ingredients.
Secondly, the butter crunch pie crust in this recipe can get too dark quickly while baking. To avoid over-browning the crust, use a pie shield or cover the edges with aluminum foil before placing it in the oven. Alternatively, you can blind bake the crust before adding the filling to prevent it from getting too browned.
Thirdly, when making the chocolate curls for garnishing use room temperature chocolate and thin shavings. Take care not to grip too hard while making them; otherwise, they might melt due to body heat. Use wider strokes for larger curls and narrower strokes for smaller ones.
Fourthly, do not skimp on time when letting the pie cool after baking. Give ample time for the filling to set by refrigerating it for at least two hours before serving. This ensures that your slice of pie has an ooey-gooey consistency and isn’t runny.
Lastly, experiment with different coffee variations like instant coffee granules or flavored syrups like caramel or vanilla to personalize your Mocha Buttercrunch Pie recipe with new and enticing flavors.
In conclusion, there you have it—my top tips for creating a Mocha Buttercrunch Pie that will leave everyone craving more! Remember that attention to detail is essential when making this delightful pie, so take your time and don’t rush through any of these steps for best results!
Bottom Line
There you have it, the delicious and decadent recipe for Mocha Buttercrunch Pie. This pie is a crowd-pleaser, perfect for any occasion, whether it’s a potluck, family gathering, or just a treat to satisfy your sweet tooth.
I hope I’ve convinced you to try this recipe and see for yourself why it’s one of my favorites. It may seem like a lot of work, but trust me when I say that the end result is worth it. The combination of buttery crust, crunchy walnut layer, creamy mocha filling, and chocolate curls on top is simply irresistible.
Remember to use high-quality ingredients for the best flavor and texture. And don’t be afraid to experiment with substitutions and variations to make it your own. Whether you top it with ice cream or enjoy it all on its own, this pie is sure to become a new favorite in your household.
So what are you waiting for? Get baking and indulge in this heavenly Mocha Buttercrunch Pie!
Mocha Buttercrunch Pie Recipe
Ingredients
- 3/4 cup flour
- 1/4 cup packed golden brown sugar
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into 1/2 inch pieces
- 1/2 cup chopped toasted walnuts
- 3 tablespoons finely chopped semisweet chocolate
- 3 ounces unsweetened chocolate, chopped
- 3 ounces semisweet chocolate, chopped
- 1 cup packed golden brown sugar
- 4 large egg yolks
- 2 tablespoons light corn syrup
- 1/2 cup cold unsalted butter, cut into pieces
- 5 teaspoons instant espresso powder
- 1 teaspoon pure vanilla extract
- 1 cup cold whipping cream
- chocolate curls
- whipped cream
Instructions
- Preheat oven to 350 degrees.
- In a food processor blend together the flour, sugar and salt.
- Add the cold butter and pulse until mixture resembles coarse meal.
- Add the nuts and chocolate, pulsing until the nuts are finely chopped.
- Press crust onto bottom and up the sides of a 9 inch metal pie plate.
- Freeze for 20 minutes and then bake for 25 minutes, or until the crust is golden brown.
- Cool completely.
- In the top of a double broiler melt the 6 oz's chocolate until smooth.
- Remove from over the water.
- Combine sugar, yolks and corn syrup in a medium metal bowl.
- Set bowl over saucepan of simmering water and whisk until thermometer registers 160 degrees, about 6 minutes.
- Remove from over the water and add the butter, espresso and vanilla.
- beat the mixture until cool and thick, around 5-6 minutes.
- Fold in the melted chocolate mixture.
- Beat the 1 cup chilled whipping cream in another bowl until stiff peaks form.
- Fold into chocolate mixture.
- Spoon mixture into pie cruse and refrigerate at least 6 hours, overnight is better.
- To serve pipe whipped cream on pie and top with chocolate curls.
Add Your Own Notes
Nutrition
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