Super Grande Mochachino Pie 2012 Amateur Open CRUST 1 large soup bowl with handle 2 cups flour 2 Tbsp sugar 1/2 cup butter 1/2 tsp salt 1 cup roasted chopped pecans cold water Combine flour, salt, sugar, and butter in a food processor and process until gravely. Add pecans and water a little at a time until dough just starts coming together. Press into a disk and refrigerate for at least 1 hour. Roll into crust. Blind bake crust at 375 for 20 minutes or until browned. Cool in refrigerator. FILLING 4 Tbsp butter 1/2 cup powdered sugar 1 oz unsweetened chocolate 1 pouch Nescafe Classico instant coffee 1 tsp water 1 pasteurized egg 1 cup cream 2 Tbsp powdered sugar 2 Tbsp piping gel 1 tsp vanilla Combine coffee and water and set aside. Cream butter and powdered sugar until creamy and pale in color. Melt chocolate in microwave and add to the butter mixture along with the coffee. Blend on high for 5 minutes. Add egg and blend for another 5 minutes. Set mixture aside, then whip remaining ingredients to stiff peaks and fold into chocolate mixture. Fill pie and refrigerate. TOPPING 1 cup cream 2 Tbsp powdered sugar 2 Tbsp piping gel 1 tsp vanilla 2 Tbsp caramel sauce optional: chocolate powder, cinnamon Whip cream, powdered sugar, piping gel, and vanilla to stiff peaks. Pipe whipped cream on top of pie and decorate with caramel. Sprinkle with chocolate powder and cinnamon if desired.