Blum's Coffee-Toffee Pie
|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|
|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|
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.