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Coffee Toffee Pie

Author/Submitted by:
Servings: 8
Categories: Chocolate / Desserts / Pies & Pastries

    --- ------------pastry
1/2  pk  piecrust mix
1/4  c  light brown sugar, packed
3/4  c  walnuts, finely chopped
1    unsweetened chocolate square
1  t  vanilla
1/2  c  unsalted butter, soft
3/4  c  sugar
1    unsweetened chocolate square
    melted and cooled
2  ts  powdered instant coffee
2    eggs
2  c  whipping cream
2  tb  instant coffee, try using
    espresso powder
1/2  c  confectioners' sugar
    chocolate curls

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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