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Coffee toffee pie




Source of Recipe


First published in Chatelaine's 01/1995 issue


List of Ingredients




1-1/2 cups ( 375 mL) all-purpose flour
3/4 cup ( 175 mL) finely chopped walnuts or pecans
1/4 cup ( 50 mL) brown sugar
1 square ( 1 oz/28 g) bittersweet chocolate, finely chopped
1/4 tsp ( 1 mL) salt
1/3 cup ( 75 mL) unsalted butter, at room temperature
1 tsp ( 5 mL) vanilla
3 tbsp ( 45 mL) cold water
2 squares ( 2 oz/60 g) bittersweet chocolate
1 tbsp ( 15 mL) instant coffee or 1.5-g pkg instant espresso powder
3/4 cup ( 175 mL) unsalted butter, at room temperature
3/4 cup ( 175 mL) granulated sugar
3 eggs
2 tbsp ( 30 mL) instant coffee or 2 (1.5-g) pkgs instant espresso powder
500 ml ( about 2 cups) container whipping cream
1 tsp ( 5 mL) vanilla
2 tbsp ( 30 mL) coffee liqueur, such as Kahlua or Tia Maria (optional)
1/4 cup ( 50 mL) sifted icing sugar



Recipe



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, brown sugar, 1 square chopped chocolate and salt in a large mixing bowl. Then, stir in butter and 1 teaspoon vanilla. Add 2 tablespoons water and mix until crumbly. If mixture seems dry, stir in remaining 1 tablespoon water. Turn into a lined springform pan. Press into bottom and halfway up sides. Bake in centre of preheated 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 2 squares chocolate into coarse pieces. To make on top of stove, place chocolate and 1 tablespoon 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 2 tablespoons instant coffee with cream, 1 teaspoon 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 right away or refrigerate for up to 2 hours. Gently remove sides from pan. Serve pie chilled on the same day it is made.