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Coffee Toffee Pie




Source of Recipe


From Neri Christmas Recipes on Line


Pastry Shell
1/2 pkg (10oz) piecrust mix (1 1/3 cup)
1/4 cup light-brown sugar (packed to measure)
3/4 cup finely chopped walnuts (we skipped this)
1 square (1 oz) unsweetened chocolate (grated)
Water
1 teaspoon vanilla extract

Filling
1/2 cup butter or margarine (softened)
3/4 cup granulated sugar
1 square (1 oz) unsweetened chocolate (melted and cooled)
2 teaspoons instant coffee granules
2 eggs

Topping
2 cups heavy cream
2 tablespoons instant coffee granules
1/2 cup confectioners' sugar
Chocolate curls

1. Preheat oven to 375F. Make Pastry Shell. Put piecrust mix, brown sugar, walnuts and 1 square
grated chocolate in a medium-sized bowl; toss until ingredients are well combined. Add 1
tablespoon water and the vanilla; using a fork, mix until well blended.

2. Transfer piecrust mixture to a 9-inch pie plate and, using your hands, press it firmly against the
bottom and up the side of the plate to form a crust. Place in oven and bake for 15 minutes.
Remove from oven and place on a wire rack to cool completely.

3. Meanwhile, prepare Filling: Put butter in a small bowl; beat with electric mixer at medium speed
until it is very smooth and creamy. Gradually add granulated sugar, beating until light. Reduce
mixer speed to low and blend in cooled chocolate and 2 teaspoons instant coffee.

4. Add 1 egg to the filling mixture; increase mixer speed to medium and beat for 5 minutes. Add
remaining egg and beat for 5 minutes longer. Gently turn filling into prepared pie shell. Cover and
refrigerate for at least 6 hours or overnight.

5. The next day, prepare Topping: Put heavy cream, 2 tablespoons instant coffee and 1/2 cup
confectioners' sugar in a large bowl. Cover and refrigerate for 1 hour. remove from refrigerator;
uncover and beat with electric mixer until stiff peaks hold when beaters are lifted.

6. Fit a pastry bag with a large star tip (number 6). Fill bag with shipped cream and pipe on top of
the pie, refilling bag as necessary and mounding the cream high in the center. Garnish with
chocolate curls. Refrigerate pie for at least 2 hours.