Mocha Cream Pie with Toasted Hazelnuts

Crust instructions: Combine flour and salt in a mixing bowl. Cut in butter till mixture resembles a course meal. Add water, mix and fold the dough over itself until a shaggy dough forms. Remove the dough mass to a work surface and fold the dough into itself a few more times. When dough looks cohesive and not to dry, form into a disk, wrap with plastic wrap and refrigerate for at least 30 minutes.

Roll dough out to about 13 inches and place into pie plate. Dock the dough (poke holes with a fork) so that is doesn’t bubble up in the pie plate. Bake at 375 till golden brown. About 12-15 minutes. Remove pie shell from oven and allow to completely cool.

Pie Filling Instructions: In a saucepan combine 1/2 cup cream with 3 tablespoons of instant coffee. Bring to a boil and immediately remove from heat and allow to steep until coffee dissolves (about 5-6 minutes). Once coffee is dissolved whisk until completely combined.

In a separate small bowl beat egg yolk and granulated sugar until a paste forms. Whisk in the egg yolk and sugar mixture into the coffee and cream mixture little by little and allow to cool. About 5 minutes.

Place chocolate in a microwave safe bowl. Microwave for about a minute to a minute and a half stirring occasionally until chocolate is completely melted.

Add coffee mixture to melted chocolate and whisk until completely combined.

Place 1 cup heavy whipping cream into a mixing bowl and mix on high speed with a handheld electric mixer. Mix till stiff peaks form.

Gently fold whipped cream into chocolate mixture.

Pour mixture into prepared cool pie shell and refrigerate for 6-8 hours.

Chop and toast 1/4 cup of hazelnuts in a small saucepan on medium heat. Stir constantly so nuts don't burn. remove from heat and allow to cool before sprinkling them on the pie.

Sprinkle with toasted hazelnuts and garnish with whipped cream and raspberries. Enjoy!