Yesterday, when this pie was warm on my table, I would have rated it three stars. It was a bit too bitter; the texture was off somehow. Today, after it sat overnight in the fridge, I had a hankering for chocolate and thought, heck, let's eat this mocha pie already. Five-stars today! When served chilled, the texture changes considerably into a mousse-like consistency that melts in your mouth. The nuts add just enough pleasant crunch and the coffee flavor is much more subtle. A perfect blend. I made the following changes to the recipe: I substituted 3 TBS unsweetened cocoa powder for the 1 oz of unsweetened chocolate. Instead of a pastry crust, I layered the bottom of a cake pan with graham cracker crust to a depth of 1/2" and poured the pie batter on top of that. This made the pie come out easily as a torte and made a nice display for the table. Definitely something I'd make again--if I let it sit overnight before serving.
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Yesterday, when this pie was warm on my table, I would have rated it three stars. It was a...