Cinnamon Mocha Pie

  • 1/2 cup unsalted butter
  • 1 tablespoon instant coffee
  • 2 oz unsweetened chocolate squares, chopped
  • 2 oz semi-sweet chocolate squares, chopped
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup flour
  • 1 tablespoon ground cinnamon
  • 1 recipe all butter pastry, fitted into 9" pie pan
  • 1 cup whipping cream
  • 1 tablespoon orange zest, plus extra for garnish
  • 1 tablespoons orange juice
  • 2 tablespoons powdered sugar
Prepare pastry and place pan into freezer while you prepare the filling.
Preheat oven to 350 degrees.
In a small saucepan over medium-low heat, melt butter and add instant coffee.  Stir in the chopped chocolate and continue to stir until chocolate is melted and the mixture is smooth.  Remove from heat, set aside, and allow to cool.
In another bowl, beat eggs and sugars until slightly frothy.  Add cooled chocolate and vanilla.  Stir in flour and cinnamon.  Pour mixture into prepared pie shell.
Bake at 350 degrees for 25 minutes or until filling sets.  Allow pie to cool to room temperature (the pie will cut better) and serve with whipped cream and a dusting of orange zest.
Whipped Cream with Orange Essence
  • Whip cream until soft peaks form.
  • Add 1 tablespoon zest, juice, and powdered sugar.
  • Continue to beat until firm peaks form.
  • Use immediately
All-butter pastry
  • 1 1/4 cups flour
  • 1 tablespoon superfine sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cut into small cubes
  • Ice cold water
Whisk together flour, sugar, and salt.  Cut butter into flour mixture.  Add cold water to make a shaggy dough.  Form into a disk and chill for at least 30 minutes.  Roll and fit into 9" pie pan.  Freeze pie shell before adding filling.