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1 1/2 cups graham cracker crumbs 350 mL
1/3 cup melted butter 125 mL
2 oz unsweetened chocolate 55 g
2 tbsp brandy 30 mL
2 tbsp dry instant coffee 30 mL
1 cup unsalted butter, softened 250 mL
1 cup sugar 250 mL
2 eggs 2
1/2 cup ground almonds 125 mL
1/2 cup ground hazelnuts 125 mL
1 cup whipping cream, whipped and sweetened 250 mL
Mix the graham cracker crumbs with the melted butter and put into a 9-in/22-cm pie plate. Bake at 350°F/180°C for 10 minutes.
In a double boiler, melt the chocolate. Stir in the brandy and the instant coffee.
In a large mixing bowl, cream the butter and sugar together. Beat in the eggs, one at a time. Beat in the chocolate mixture and finally the nuts.
Pour the mixture into the pie shell. Chill. Serve cold with whipped cream.
1/3 cup melted butter 125 mL
2 oz unsweetened chocolate 55 g
2 tbsp brandy 30 mL
2 tbsp dry instant coffee 30 mL
1 cup unsalted butter, softened 250 mL
1 cup sugar 250 mL
2 eggs 2
1/2 cup ground almonds 125 mL
1/2 cup ground hazelnuts 125 mL
1 cup whipping cream, whipped and sweetened 250 mL
Mix the graham cracker crumbs with the melted butter and put into a 9-in/22-cm pie plate. Bake at 350°F/180°C for 10 minutes.
In a double boiler, melt the chocolate. Stir in the brandy and the instant coffee.
In a large mixing bowl, cream the butter and sugar together. Beat in the eggs, one at a time. Beat in the chocolate mixture and finally the nuts.
Pour the mixture into the pie shell. Chill. Serve cold with whipped cream.
