Mocha Frappe Pie
|All purpose flour/Unbleached flour||1 Cup (16 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Miniature marshmallows||4 1⁄4 Cup (68 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Evaporated milk||5 Ounce (1 Can / 1/2 Cup)|
|Instant coffee granules||2 Teaspoon (Or Crystals)|
|Semisweet chocolate chips||6 Ounce (1 Cup)|
|Whipping cream||1 Cup (16 tbs), whipped|
|Chocolate curls||2 Tablespoon (Adjust Quantity As Needed)|
Heat oven to 375°F.
Lightly spoon flour into measuring cup; level off In medium bowl, combine flour 2 tablespoons sugar and salt; mix well.
Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
In small bowl, combine egg yolk and 2 tablespoons water Stir egg yolk mixture into flour mixture with fork until mixture forms a ball.
Add additional water if necessary, until dough is moist enough to hold together Shape dough into a ball.
Flatten ball; smooth edges.
On lightly floured surface, roll into a 10 1/2-inch circle.
Fit evenly in 9-inch pie pan.
Do not stretch.
Turn edges under; flute.
Prick sides and bottom of crust with fork.
Bake at 375°F. for 12 to 17 minutes or until light golden brown.
In large saucepan over low heat, melt marshmallows, 1/4 cup sugar milk and coffee, stirring occasionally until mixture is smooth.
Stir in chocolate chips until melted.
Spread 3/4 cup of chocolate mixture in bottom of cooled, baked crust Refrigerate remaining chocolate mixture 15 minutes or until thoroughly cooled.
Fold whipped cream into remaining chocolate mixture.
Spoon over chocolate layer; spread evenly Refrigerate at least 2 hours before serving.
Garnish with chocolate curls.
Store in refrigerator.