Yield: 8 servings
|1½ cup||Graham cracker crumbs|
|1 cup||Ground toasted almonds|
|1½ cup||Granulated sugar|
|2 teaspoons||Coffee liqueur|
|8 ounces||Semisweet chocolate pieces|
|⅓ cup||Powdered sugar|
|½ cup||Butter; melted melted|
|1½ pounds||Unsalted butter; softened|
|2 cups||Whipping cream|
|½ cup||Powdered sugar|
|2 tablespoons||Powdered coffee|
NUTTY CRUMB CRUST
Mix crumbs, almonds, ⅓ cup powdered sugar and melted butter and press into 10-inch glass pie pan. Chill.
Beat eggs with mixer and add granulated sugar. Beat until light and custardy. Add vanilla and coffee liqueur. Mix well and add melted chocolate. Continue beating and add unsalted butter, 1 stick at a time, until smooth and satiny. Turn into crust and chill until set.
Whip cream with ½ cup powdered sugar and powdered coffee. Pipe through pastry tube onto pie using rose tip. Chill.