Coffee Buttercrunch Pie
  • Crust:
  • ½ of an 11-ounce package pie crust mix (1-1/4 cups)
  • 1 ounce unsweetened chocolate
  • ¼ cup firmly packed light brown sugar
  • ¾ cup walnuts, very finely chopped
  • 1 Tablespoon water
  • 1 teaspoon vanilla
  • Filling:
  • 1 ounce unsweetened chocolate
  • ½ cup butter, room temperature
  • ¾ cup firmly packed light brown sugar
  • 2 teaspoons instant coffee powder
  • 2 pasteurized large eggs
  • Whipped Topping:
  • 2 cups whipping cream
  • 2 Tablespoons instant coffee powder
  • ½ cup confectioner's sugar
  • Additional grated chocolate for sprinkling on top
  1. Heat oven to 375 degrees. Have a 9-inch pie plate ready to use.
  2. Place the measured out pie crust mix in a mixing bowl. Grind the chocolate and add to the bowl. (I use a microplane to do this - so easy!). Stir in brown sugar and nuts.
  3. Mix the vanilla and water and gradually drizzle it over the crust mixture; don't pour it all in one place, while using a fork to stir and toss. The mixture will be very crumbly, but do not be tempted to add more water. Stir it briefly; it will hold together as you press it into place.
  4. Press the mixture evenly into the pie plate, pushing up to the sides. Bake for 13-15 minutes. Remove to a wire rack to cool completely.
  5. For Filling: Melt the chocolate over hot water and set aside to cool. In an electric mixer, cream the butter. Gradually add the brown sugar and beat for 3 minutes.
  6. Mix in the cooled melted chocolate and the instant coffee powder.
  7. Add the eggs, one at a time, beating for 5 minutes after each egg, and scraping the bowl occasionally. Pour filling into the cooled crust. Refrigerate at least 6 hours or overnight (preferred).
  8. A few hours before serving, prepare the whipped topping: Whip the cream with the coffee powder and confectioner's sugar until firm peaks form. Spread over top of pie and chill. Right before serving, sprinkle with more grated chocolate. Refrigerate any leftover pie.
Recipe by The Culinary Cellar at