1 8oz. Nestlé® Semisweet Chocolate Baking Bars, broken up
1 tsp Taster's Choice® or Folgers® instant coffee crystals
1 tsp water
3/4 cup sour cream
1/2 cup sugar
1 tsp vanilla
1 9" Keebler Ready Crust® Chocolate Crumb Crust
1 cup confectioners’ sugar
1/4 cup Hershey's ® Cocoa
1½ cups Deans® heavy cream
2 tbsp semisweet chocolate miniature morsels
In small saucepan, over low heat, melt baking bars; cool 10 minutes. Set aside.
In small bowl, dissolve instant coffee in water. Add sour cream, sugar and vanilla; stir until sugar is dissolved. Blend in melted chocolate. Spread
in crust; set aside.
In small bowl, beat confections sugar, cocoa and heavy cream until stiff peaks forms. Spoon cream mixture into pastry bag fitted with star tip; pipe onto pie. Sprinkle with morsels over the pie; refrigerate at least 4 hours until firm.
8 servings
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