Coffee Toffee Pie
From image 16 years ago
- 60 minutes to make
- Serves 12
Another fabulous dessert. It really must try it if you love pecans and chocolate.
Ingredients
- Crust: shopping list
- 1 1/2 c flour shopping list
- 3/4 c finely chopped pecans shopping list
- 1/4 c brown sugar shopping list
- 1 sq. bittersweet chocolate, finely chopped shopping list
- 1/3 c butter, room temp. shopping list
- 1 tsp. vanilla shopping list
- 2-3 T cold water shopping list
- Filling: shopping list
- 2 sq. bittersweet chocolate shopping list
- 1 T instant coffee powder shopping list
- 3/4 c unsalted butter, room temp. shopping list
- 3/4 c granulated sugar shopping list
- 3 eggs shopping list
- Topping: shopping list
- 2 T instant coffee powder shopping list
- 500 ml container whipping cream shopping list
- 1 tsp vanilla shopping list
- 2 T coffee liqueur (Kahlua or Tia Maria) shopping list
- 1/4 c sifted icing sugar shopping list
How to make it
- Crust: Preheat oven to 350. Lightly butter 10 inch springform pan. Cut waxed paper to fit bottom. Brush or rub with butter; then place buttered side up. Using fork, stir flour, nuts, sugar, chopped chocolate in bowl. Stir in butter and vanilla. Add 2 T water and mix until crumbly. If too dry, add 1 more T water. Turn into sprinform pan. Press into bottom and up sides. Bake 18-20 minutes. Cool on rack. Do not remove sides.
- Filling:Cut chocolate into coarse pieces. Place chocolate and instant coffee in saucepan over very low heat. Melt, stirring frequently, and remove from heat when small pieces of chocolate are still visible, about 5 min. Then, stir until smooth.
- In mixing bowl, beat butter with electric mixer until very creamy. Gradually add sugar, beating until light and lemon colored. Beat in cooled chocolate mixture until combined. Then beat in eggs, one by one, beating well after each addition. Pour into cooled crust and refrigerate until cold at least 1 hour or up to 1 day.
- Add whipped cream topping no more than 2 hours before serving. Stir instant coffee with cream, vanilla and liqueur in medium bowl. Beat until soft peaks form. Gradually beat in icing sugar. Spoon on top of pie and swirl in mounds covering entire surface. Top with chocolate curls or grated chocolate. Serve right away or up to 2 hours. Gently remove sides from pan.
The Rating
Reviewed by 2 people-
Lovely recipe, thanks for posting.
notyourmomma
in South St. Petersburg loved it
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" It was excellent "