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Title: Frozen Mocha Pie
Categories: Dessert Pie
Yield: 10 Servings
| CRUST | ||
| 1/2 | c | Pecan; finely chopped (2 oz) |
| 1/2 | c | Sugar |
| 4 | lg | Eggs |
| MOCHA CREAM | ||
| 4 | lg | Eggs; yolks |
| 3 | tb | Sugar |
| 1/4 | c | Coffee, black strong |
| 4 | oz | Chocolate, semisweet squares chopped coarsely |
| 1 | ts | Extract, vanilla |
| 1 1/2 | c | Cream, heavy |
| TOPPING & GARNISH | ||
| 1 | oz | Chocolate, semisweet square coarsely chopped |
| 1/2 | c | Cream, heavy |
| 2 | ts | Sugar |
Preheat oven to 400 degrees. Grease an 8 or 9" springform pan.
To prepare crust, mix together nuts and sugar.
Beat egg whites at high speed until stiff, but not dry, peaks form. Fold in nut mixture. Spread mixture in prepared pan; smooth top.
Place pan in oven, immediately reduce oven temperature to 350 degrees. Bake crust until golden brown, 30 minutes. Transfer pan to a wire rack to cool slightly 5 minutes.
Carefully loosen crust by running a metal spatula around sides of pan. Cool crust in pan for 30 minutes more.
To prepare mocha cream, in the top of a double boiler set over simmering (not boiling) water, beat together egg yolks, sugar, and coffee until thick and foamy, 10 minutes. Add chocolate; stir until melted and well blended. Stir in vanilla. Transfer to a clean bowl; chill for 15 minutes.
Beat cream at medium speed until soft peaks form; fold into chocolate mixture.
Spread mocha cream on top of crust in pan. Freeze for 4 hours or overnight.
To prepare topping, in the top of a double boiler set over simmering (not boiling) water, melt chocolate, stirring until smooth. Let cool until beginning to thicken, 10 minutes.
Using the tip of a teaspoon or a plastic-lined pastry bag fitted with a fine writing tip, make 10 loops of chocolate on waxed paper. Chill until firm, 10 minutes.
Remove sides of pan. Drizzle remaining chocolate over center of mocha cream.
In a small bowl, beat together cream and sugar at medium speed until soft peaks form. Using a pastry bag fitted with a large star tip, pipe a decorative border on top of pie.
Using the tip of a small knife, remove chocolate loops from waxed paper; place loops, standing, in whipped cream border. Serve pie at room temperature, or refreeze until ready to serve.