Fudge satin pie with nutty crumb crust

Yield: 8 servings

Measure Ingredient
1½ cup Graham cracker crumbs
1 cup Ground toasted almonds
4 \N Eggs
1½ cup Granulated sugar
1 teaspoon Vanilla
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

FILLING

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.

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