Coffee Toffee Pie
gary nelson--recipe from his daughter, tricia diehl
Ingredients
- 1 package pie crust mix
- ¼ cup brown sugar, packed
- ¾ cup finely chopped walnuts (use blender)
- 1 square unsweetened chocolate, grated
- 1 teaspoon vanilla extract
- 1 tablespoon water
- ½ cup soft butter or margarine
- ¾ cup granulated sugar
- 1 square unsweetened chocolate, melted and cooled
- 2 teaspoons instant coffee
- 2 eggs
- 2 cups heavy cream
- 1 teaspoon instant coffee
- ½ cup confectioners sugar
- Chocolate curls made with sweet cooking chocolate
Instructions
- 1
Preheat oven to 370º.
- 2
Make pastry shell: In medium bowl, combine pie crust mix with brown sugar, walnuts, and grated chocolate.
- 3
Add 1 tablespoon water and the vanilla; using fork, mix until well blended. (You can add just a tiny bit more water; it's supposed to be a dry crust, but not too dry.)
- 4
Turn into well-greased 9-inch pie plate; press firmly against bottom and side of pie plate. (Be sure the pan is greased really well as this tends to stick. Using lots of PAM is good.)
- 5
Bake for 15 minutes.
- 6
Cool pastry shell in pie plate on wire rack.
- 7
Meanwhile, make filling: In small bowl with electric mixer at medium speed, beat butter until creamy.
- 8
Gradually add sugar, beating until light.
- 9
Blend in cool melted chocolate and instant coffee. (Note: Be sure the chocolate is cool. If it isn't, it changes the texture of the filling. The filling is best if it's beaten really well.)
- 10
To the filling, add 1 egg; beat 5 minutes.
- 11
Add remaining egg; beat 5 minutes.
- 12
Turn filling into cooled baked pie shell. (Be sure pie shell is cool or filling will melt, changing its texture.)
- 13
Refrigerate pie, covered, overnight.
- 14
Make topping the next day: In large bowl, combine cream with 2 teaspoons coffee and sugar.
- 15
Refrigerate mixture, covered, one hour.
- 16
Beat cream mixture until stiff.
- 17
Decorate pie with topping using pastry bag with #6, or larger decorating tip, if desired.
- 18
Garnish