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    Coffee: Coffee Toffee Pie


    Source of Recipe


    Ruth Burkhar

    List of Ingredients




    PASTRY SHELL:
    1/2 pk piecrust mix
    1/4 c light brown sugar packed
    3/4 c walnuts finely chopped
    1 unsweetened chocolate square grated
    1 t vanilla

    FILLING:
    1/2 c unsalted butter soft
    3/4 c sugar
    1 unsweetened chocolate square melted and cooled
    2 ts powdered instant coffee
    2 eggs

    TOPPING:
    2 c whipping cream
    2 tb instant coffee try using espresso powder
    1/2 c confectioners' sugar
    chocolate curls

    Recipe



    Make pastry shell: in medium bowl, combine piecrust mix with brown sugar, walnuts and grated chocolate. Add 1 tbsp. water and the vanilla. Using fork, mix until well blended. Turn into well buttered 9" pie plate; press firmly against bottom and sides of pie plate. Bake 15 minutes. Cool on wire rack.

    Make filling: in small bowl, with electric mixer at medium speed, beat the butter until it is creamy. Gradually add granulated sugar, beating until light. Blend in cool melted chocolate and 2 teaspoons instant coffee. Add 1 egg, beat 5 minutes. Add second egg, beat 5 minutes longer. Turn filling into baked pie shell. Refrigerate the pie, covered at least 8 hours, but best held overnight.

    Topping: Next day make topping. In large bowl, combine cream with 2 tbsp instant coffee and the confectioners' sugar. Cover and refrigerate 1 hour. Beat the cream mixture until stiff. Decorate pie with topping using pastry bag with star or shell decorating tip, if desired. Garnish with chocolate curls. Refrigerate at least 2 hours.

 

 

 

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