Good Lifestyle

If you are a chocoholic looking to add moredessert Recipes in your rotation, look no further than this hot mocha pie. With cocoa powder and some instant espresso powder, this gluting treatment is aChocolate andCoffee The dream of the lover becomes reality.

This recipe requires a little time of preparation, but it is worth it for this goodness to the chocolate. Once you have tried it, you will just want you to know about this early motake pie recipe.

Nutrition:232 calories, 13 g of grease (7 g saturated), 99 mg of sodium

Made 8 servings

Ingredients

Crust
1 cup of flour
3 c. Cold Water Soup
½ cider cider
1 tablespoon of powdered sugar
¼ c. TSP salt
2 CMSP Currency Shortening
2 c.

Filling
3 c. Soup with cold butter, cut into pieces
½ cup) sugar
¼ cup of unsweetened cocoa powder
1 whole milk cup
1 ¼ ¼ of instant espoon
½ spoon at the vanilla extract tank
1 extra-large egg, slightly beaten

How to do it

1. Preheat the oven to 350 ° F. For the crust, whisk together ¼ cup of flour, water and vinegar in a small bowl.
2. In a medium bowl, combine the remaining cup flour, sugar and salt. Using a pastry mixer, cut in shorter and butter to the size of the coarse meal. Add the mixture of water vinegar and mix with a fork until all the flour is moistened.
3. Gently press a 4-inch circle on a large piece of plastic film. Top with another big piece of plastic wrap and roll the dough in a 12-inch circle. Place a pastry plate and freeze for 10 minutes.
4. Remove 1 sheet from the plastic film. Leave the dough standing for 1 minute or so far. Adjust the paste, the plastic coast up, in a slightly shallow 9-inch pie plate or a threaded pot. Bottom of the dough tail with a piece of sheet. Top with pieces of pie or dried beans.
5. Cook 20 to 25 minutes, or until the crust is golden.
6. Meanwhile, for filling, combining butter, sugar, cocoa powder and milk in an average saucepan and cook over medium heat, waving until the mixture is mixed and smooth and starts to simmer around the edges. Remove heat and stir in espresso powder and vanilla.
7. Just before the crust is ready, whip the egg thoroughly in the hot chocolate blend.
8. Remove the weights and pie weights. By leaving the pan in the oven, carefully pour filling into the hot crust. Close the oven door and turn off the oven. Leave the baked pie until it locks slightly in the center when the pan is nudegied, about 10 to 12 minutes.
9. Cool for at least 20 minutes on a wire rack. Serve hot or at room temperature.

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