| CRUST | ||
| 1 | pkg. | chocolate wafers |
| 2 | tbsp. | sugar |
| 1/3 | cup | butter or margarine, melted |
| FILLING | ||
| ¼ | cup | water |
| 2 | tbsp. | instant coffee |
| 2 | tsp. | cinnamon ground |
| 1 | tsp. | vanilla extract |
| 1 | cup | butter or margarine, softened |
| ¾ | cup | sugar |
| 3 | lg. | eggs |
| 2 | cups | semi-sweet chocolate chips, melted and cooled (12 oz.) |
| TOPPING | ||
| ½ | cup | whipped cream |
| 1 | tbsp. | powdered sugar |
| ¼ | tsp. | cinnamon, ground |
| red maraschino cherry sliced and drained |
Heat oven to 350°. Have a 9-inch pie plate ready.
To make crust, reserve 10 whole chocolate wafers for scalloped edge if desired. Finely crush remaining cookied (about 30). Mix crumbs and sugar. Add melted butter and toss until uniofrmly moistened. Press firmly into bottom and up sides of pie plate. Bake 12 minutes. Remove from oven. Immediately stand whole cookies around edge, gently pressing into crust. Cool.
To make filling, stir together water, coffee, cinnamon, and vanilla. Beat butter and sugar in a medium bowl with electric mixer until fluffy. Beat in egs, one at a time, beating 2 minutes after each additioin, scraping bowl and beaters several times. Continue beaing until sugar is dissolved and mixture is no longer grainy. Gradually beat in coffee mixture (filling may look curdled). On low speed, gradually beat in melted chocolate. Scrape bowl and beaters and beat until color is uniform. Pour into crust. Chill at least 3 hours.
To make topping, beat cream, powdered sugar, and cinnamon in a small bowl with electric mixer until stiff peaks form when beaters are lifted. Pipe a shell design along edge of filling. Place cherry slices between shells. Refrigerate leftovers promptly. (Leftovers, what leftovers?!?)