Mocha Pie

Mocha Pie

Pastry:

• 1 cup flour
• 1/2 tsp. salt
• 1/3 cup shortening
• 1/4 cup light brown sugar
• 3/4 [cup] walnuts, chopped
• 2 T. water
• 1 square unsweetened chocolate, grated
• 1 T. water
• 1 tsp. vanilla

Combine flour, salt; cut in shortening with pastry blender. Add 2 T. water and gather dough together. Work in brown sugar, nuts, grated chocolate.

Add water and vanilla and mix with fork until well blended. Roll out dough and place in well-greased 9 inch pie pan. Bake 15 minutes at 375 deg.

Cool shell in pie pan on wire rack.

Filling:

• 1 cup water
• 2 1/2 tsp. instant coffee
• 1 square unsweetened chocolate, melted
• 1 envelope gelatin
• 1 cup sugar
• 1 pint heavy cream
• 1 tsp. vanilla
• sweetened chocolate grated or shaved

Boil 1/2 cup water; pour over instant coffee. Add 3/4 [cup] sugar in mixing bowl. Stir to dissolve. Add melted chocolate and blend well. Dissolve gelatin in cold water in remaining 1/2 cup water, then melt over hot water and combine with coffee and chocolate mixture. Chill slightly set but not stiff. (Watch carefully)

Beat with electric mixer or until [something?] and foamy and creamy light in color. Scrape sides and bottom often.

Whip cream; add remaining 1/4 cup sugar and vanilla. Fold into mocha mixture. Fill pastry shell. Chill at least 4 hours or overnight.