From the Kitchen of: Pat
Royally rich! Bake the shell, pile high with filling or fluffy cream and peanut brittle-- and let your freezer do the rest. Bake shell at 425º for 12 minutes. Makes one 9-inch pie.
1
recipe
Plain pastry
2
cups
Cream for whipping
1
Tbsp
Instant coffee powder
1
tsp
Vanilla
1-1/2
cups
Crushed peanut-brittle candy
Prepare plain pastry or use 1/2 package piecrust mix, following label directions.
Roll out to a 12-inch round on a lightly floured pastry cloth or board; fit into a 9-inch pie plate. Trim overhand to 1/2 inch; turn under, flush with rim; flute to make a stand-up edge. Prick well all over with a fork.
Bake in hot oven 425º F for 15 minutes or until golden; cool completely on a wire rack.
Beat cream with instant coffee powder and vanilla until stiff in a large bowl; fold in crushed peanut brittle. Spoon into cooled pastry shell; sprinkle more crushed peanut brittle over top, if you wish.