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Blum's Coffee-Toffee Pie

christopherr's picture
Ingredients
  Piecrust mix/Pastry for a 1-crust pie 8 Ounce
  Light brown sugar 1⁄4 Cup (4 tbs)
  Light brown sugar 1⁄4 Cup (4 tbs), firmly packed
  Chopped walnuts 3⁄4 Cup (12 tbs)
  Finely chopped walnuts 3⁄4 Cup (12 tbs)
  Unsweetened chocolate square 1 , grated
  Unsweetened chocolate 1 Ounce
  Vanilla extract 1 Teaspoon
  Butter 1⁄2 Cup (8 tbs), softened
  Butter 1⁄2 Cup (8 tbs)
  Granulated sugar 3⁄4 Cup (12 tbs)
  Unsweetened chocolate square 1 , melted
  Eggs 2
  Heavy cream 2 Cup (32 tbs)
  Instant coffee 2 Tablespoon
  Confectioner' s sugar 1⁄2 Cup (8 tbs)
  Confectioners sugar 1⁄2 Cup (8 tbs)
  Chocolate curls 2 Tablespoon
Directions

Preheat the oven to 375F.
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 well-greased 9-inch pie plate; press firmly against bottom and side of pie plate.
Bake for 15 minutes.
Cool pastry shell in pie plate on wire rack.
Meanwhile, 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 tea- spoons instant coffee.
Add 1 egg; beat 5 minutes.
Add remaining egg; beat 5 minutes longer.
Turn filling into baked pie shell.
Refrigerate the pie, covered, overnight.
Next day, make Topping: In large bowl, combine cream with 2 tablespoons instant coffee and the confectioners' sugar.
Refrigerate mixture, covered, 1 hour.
Beat cream mixture until stiff.
Decorate pie with topping, using pastry bag with number-6 dec- orating tip, if desired.
Garnish with chocolate curls.
Refrigerate the pie at least 2 hours.
Makes 8 servings.

Recipe Summary

Cuisine: 
European
Course: 
Dessert

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