This is a very elegant dessert..and with as popular as coffee products are now....it is destined to be a favorite of young and old alike.
1 refrigerated, already rolled piecrust (from a 2 crust 15 ounce box)
2/3 cup semi sweet chocolate chips
1 cup coarsley chopped walnuts
3 tbl unsalted butter
3 tbl instant expresso powder
1/3 cup firmly packed light brown sugar
1/2 cup light or dark corn syrup
1 tsp vanilla
whipped cream (optional)
1. preheat oven to 350 degrees. Fit pie crust into a 9 inch, removable tart pan.
2. Sprinkle chocolate and walnuts evenly over crust...set aside.
3. Microwave butter in bowl, covered for 40 seconds. Whisk in expresso powder. Then beat in brown sugar, corn syrup, eggs, and vanilla. Pour into crust.
4. Bake in lower third of oven for 36 to 40 minutes. Cool on rack to room temperature. Then cut into slices....serve with whipped cream if desired.