2/3 c. all-purpose flour
1/2 c. finely chopped walnuts
2 tbsp. brown sugar
1 tbsp. dark, unsweetened cocoa
1/4 c. unsalted butter or margarine
MOCHA BUTTERCREAM FILLING
1/2 c. butter or margarine
1/2 c. brown sugar, packed
1 (8 oz.) pkg. cream cheese
2 tsp. instant coffee crystals
2 tsp. hot water
2 sqs. unsweetened chocolate, melted
2 tbsp. dark corn syrup
3 eggs, room temperature
1 c. whipping cream
2 tbsp. powdered sugar
1 tsp. Vanilla
Grated chocolate for garnish (optional)
In large bowl, or food
processor, combine flour, walnuts, brown sugar and cocoa. Cut in
butter until mixture makes coarse crumbs. Press onto bottom and
sides of a 9-inch pan. 3. Bake at 300 degrees for 20 minutes or
until golden. Cool. For filling, in large mixer bowl, beat the
butter and brown sugar until blended. Blend in the cream cheese;
beat 2 minutes or until fluffy. Dissolve coffee crystals in
water. Add along with melted chocolate and syrup to the butter
mixture. 6. Beating at high speed, add eggs, one at a time; beat
until light and fluffy, scraping bowl several times. Spread the
filling in cooled crust. Chill 6 to 8 hours or overnight. 8.
Before serving, beat whipping cream until fluffy; beat in
powdered sugar and vanilla. Turn into pastry bag. Pipe around
edge of pie. Sprinkle with grated chocolate to garnish.
