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Coffee Toffee Pie
Author/Submitted by:
Servings: 8
Categories:
Chocolate
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Desserts
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Pies & Pastries
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
Directions:
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.
By KKBG35A RUTH BURKHAR
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