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Coffee: Blum's Coffee Toffee Pie

Source of Recipe

www.ichef.com


List of Ingredients

PASTRY SHELL:
1/2 package piecrust mix (10 oz size)
1/4 cup firmly packed brown sugar
3/4 cup finely chopped walnuts
1 ounce unsweetened chocolate, grated
1 teaspoon vanilla

FILLING:
1/2 cup softened butter
3/4 cup sugar
1 ounce unsweetened chocolate, melted, cooled
2 teaspoons instant coffee
2 eggs

TOPPING:
2 cups heavy cream
2 tablespoons instant coffee
1/2 cup powdered sugar
chocolate curls (garnish)


Recipe

Preheat oven to 375ºF. Make Pastry Shell: In medium bowl, combine piecrust mix with brown sugar, walnuts, and grated chocolate. Add 1 tablespoon water and the vanilla; using fork, mix until well blended. Turn into 9-inch well-greased pie plate; press firmly against bottom and side of pie plate. Bake for 15 minutes. Cool on wire rack. . Meanwhile, make Filling: In small bowl, with portable electric mixer at medium speed, beat butter until creamy. Gradually add granulated sugar, beating until light. Blend in melted chocolate and 2 teaspoons instant coffee.

Add 1 egg; beat 5 minutes. Add remaining egg; beat 5 minutes longer. Turn filling into pie shell. Refrigerate covered, overnight.. Next day, make Coffee-Topping: In large bowl, combine cream with 2 tablespoons instant coffee and the confectioner's sugar. Refrigerate, covered, 1 hour. With portable electric mixer, beat cream mixture until stiff. Decorate pie with topping using pastry bag with number-6 decorating tip, if desired. Garnish with chocolate curls. Refrigerate at least 2 hours. Makes 8 servings.