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Coffee Toffee Pie




Source of Recipe


link


Recipe Link: http://www.epicurus.com/food/pie/R759.htm

List of Ingredients




Coffee Toffee Pie

----CRUST----
1 1/2 cup all-purpose flour
3/4 cup finely chopped walnuts or pecans
1/4 cup brown sugar
1 oz bittersweet chocolate, finely chopp; ed
1/4 teaspoon salt
1/3 cup unsalted butter, room temp
1 teaspoon vanilla
2 tablespoon cold water (or more)
----FILLING----
2 oz bittersweet chocolate
1 tablespoon instant coffee
3/4 cup unsalted butter, room temp
3/4 cup granulated sugar
3 eggs
----TOPPING----
2 tablespoon instant coffee
2 cup whipping cream
1 teaspoon vanilla
2 tablespoon coffee liqueur, such as kahlua or t; ia maria
1/4 cup sifted icing sugar

1. To make crust, preheat oven to 350F (180C). Lightly butter a 10-inch (25-cm) springform pan. Cut waxed paper to fit bottom. Brush or rub with butter, then place butter-side up in pan. Using a fork, stir flour with chopped nuts, sugar, chopped chocolate and salt in a large mixing bowl Then, stir in butter and vanilla. Add 2 tb water and mix until crumbly. If mixture seems dry, stir in remaining 1 tb water. Turn into a lined springform pan. Press into bottom and halfway up sides. Bake in centre of pre-heated oven until set and edges are just starting to brown, about 18 to 20 minutes. Cool on a rack. Do not remove sides. 2. To make filling, cut chocolate into coarse pieces, To make on top of stove, place chocolate and instant coffee in a small heavy-bottomed saucepan set over very low heat. Melt, stirring frequently, and remove from heat when small pieces of chocolate are still visible, about 5 minutes. Then, stir until smooth. Or, place chocolate and instant coffee in a microwave-safe bowl. Microwave, without stirring, on medium until chocolate is almost but not completely melted, about 2 minutes. Stir until smooth, then cool at room temperature while continuing with recipe. 3. In a mixing bowl, beat butter with an electric mixer or wooden spoon until very creamy. Gradually add sugar, beating until light and lemon-colored. Beat in cooled chocolate mixture until combined. Then, beat in eggs, 1 by 1, beating well after each addition. Pour into cooled crust, cover and refrigerate until cold, at least 1 hour or up to 1 day (any longer and crust becomes soggy). 4. Because whipped cream does not hold well, plan to add topping no more than 2 hours before serving, To make topping, stir instant coffee with cream, vanilla and liqueur, if desired, in a medium-size mixing bowl. Using an electric mixer, beat until soft peaks form when beaters are lifted. Gradually beat in icing sugar. Spoon on top of pie, then use a spoon to mound over filling and swirl surface of cream. Top with chocolate curls or chopped chocolate, if you wish. Serve fight away or refrigerate for up to 2 hours. Gently remove sides from pan. Serve pie chilled on the same day it is made.
Yield: 12 servings


Recipe