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Instructions |
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1.
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For crust, sift flour and salt tagether into a large bowl; cut in the butter and shortening with two knives or a pastry blender to form coarse crumbs. Add only enough water to make a soft dough; form into a ball. Wrap in wax paper; chill at least 1 hour.
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2.
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Heat oven to 425 degrees. Roll dough to 1/8-inch thickness. Place in a nine inch pie pan; flute edges. Place foil over pastry; top pie with weights or dried beans. Bake until very lightly browned, about 20 minutes; cool.
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3.
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Reduce over to 350 degrees. For filling, place chocolate chips and butter in microwave safe bowl. Heat on medium, stirring often, until melted and smooth, about 2 minutes. Add sugar; stir until dissolved, about 2 minutes. Beat in eggs and vanilla. Add flour, cocoa powder and coffee; mix until smooth. Pour onto pie shell.
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4.
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Blend together cream cheese and whipping cream in a small bowl with a fork; spoon dollops in several places on chocolate. Draw a knife through dollops to make squiggles, stars or spider web designs. Bake until just set, about 25 minutes. Cool on wire racks 30 minutes.
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