Coffee Toffee Pie
From tablescape 14 years agoIngredients
- Pastry Shell shopping list
- 1/2 pkg pie crust mix shopping list
- 1/2 cup lt brown sugar shopping list
- 3/4 cup finely, chopped walnut shopping list
- 1 square unsweetened chocolate, grated shopping list
- 1 tsp vanilla shopping list
- 1 Tbs water shopping list
- Filling shopping list
- 1/2 cup soft butter shopping list
- 3/4 cup white sugar shopping list
- 1 square unsweetened chocolate, melted and cooled shopping list
- 2 tsp instant coffee (ground to a powder in blender) shopping list
- 2 eggs shopping list
- Topping shopping list
- 2 cups heavy cream shopping list
- 2 Tbs instant coffee (ground to a powder in blender) shopping list
- 1/2 cup confectioners' sugar shopping list
How to make it
- Preheat oven to 375 degrees
- In a bowl, combine pie crust mix, brown sugar, nuts and grated chocolate. Add 1 Tbs water and vanilla; using fork, mix until blended.Turn into very well-greased 9 or 10 inch pie plate. Press firmly against bottom and sides. Bake 15 minutes. Cool shell in pie plate on wire rack.
- Ina small bowl, with electric mixer at medium speed, beat butter until creamy.
- Gradually add sugar until light. Blend in cooled, melted chocolate and instant coffee.
- Add 1 egg; beat 5 minutes. Add remaining egg; beat 5 minutes longer.
- Turn filling into cooled, baked pie shell. Refrigerate, covered, overnight.
- Next day, make topping. In large bowl, combine cream with 2 Tbs coffee and the confectioners' sugar. Refrigerate mixture, covered 1 hour.
- Beat cream mixture until stiff.
- Decorate pie with topping, using pastry bag with #6 decorating tip, if desired. Garnish with semi -sweet chocolate curls or lightly grated semi-sweet chocolate. Refrigerate pie at least 2 hours.
- Serves 8
The Rating
Reviewed by 11 people-
This sounds terriffic. I see you made the post o.k. Thanks for a good post!
pleclare in Framingham loved it -
OMG....Love it!!!
wynnebaer in Dunnellon loved it -
Oh my goodness stop it! YUMMY
jett2whit in Union City loved it
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