Fudgy Mocha Almond Pie
Posted by: Bev Mon, 10 May 2004, at 9:42 a.m.
2/3 cup sugar
1/2 cup HERSHEY'S Cocoa
2 teaspoons instant espresso powder or instant coffee crystals
1 cup light corn syrup
1/4 teaspoon salt
1 cup slivered BLUE DIAMOND Almonds, toasted
1 unbaked purchased refrigerated 9-inch piecrust (1/2 of a 15-ounce package)
Coffee Whipped Cream
1. Heat oven to 350°F. Melt butter in a medium saucepan over low heat; add
sugar, cocoa and espresso powder or coffee crystals, stirring until combined.
Remove from heat; set aside.
2. Combine eggs, corn syrup and salt in medium bowl. Add cocoa mixture, stirring
until combined. Stir in almonds. Pour into unbaked piecrust. Cover edge of pie
with foil to prevent over browning. Bake for 25 minutes; remove foil. Bake 15
minutes more. Cool on a wire rack for 1 hour. Refrigerate until serving time.
Prepare Coffee Whipped Cream; serve with pie.
Makes 10 servings.
Coffee Whipped Cream: Combine 1/2 cup whipping cream, 1 tablespoon coffee
liqueur or strong coffee (if desired) and 1 tablespoon powdered sugar in small
chilled bowl; beat on medium speed of mixer until soft peaks form. Makes 1 cup.