Prep Time: 22 minutes
Cook Time: 35-40 minutes
Make Again: Yes
Recipe Source: Cook's Country (June 2007)
I altered this recipe slightly, by working on the filling while the crust was cooking and not waiting for it to cool. I wanted to finish it as quickly as possible. Everything was fine. I also used just a tiny amount of espresso powder, because I am not a huge coffee fan, but know it makes the chocolate more flavorful.