Coffee Toffee Pie

* Exported from MasterCook *

Coffee Toffee Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Chocolate
Nuts Crusts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PASTRY SHELL-----
1/2 package Piecrust mix
1/4 cup Light brown sugar -- packed
3/4 cup Walnuts -- finely chopped
1 Unsweetened chocolate square -- grated
1 teaspoon Vanilla
-----FILLING-----
1/2 cup Unsalted butter -- soft
3/4 cup Sugar
1 Unsweetened chocolate square -- melted and
cooled
2 teaspoons Powdered instant coffee
2 Eggs
-----TOPPING-----
2 cups Whipping cream
2 tablespoons Instant coffee -- try using
espresso powder
1/2 cup Confectioners' sugar
Chocolate curls

Make pastry shell: in medium bowl, combine piecrust mix with brown
sugar, walnuts and grated chocolate.
Add 1 tbsp. water and the vanilla. Using fork, mix until well blended.
Turn into well buttered 9" pie plate; press firmly against bottom and
sides of pie plate. Bake 15 minutes. Cool on wire rack.
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 teaspoons instant coffee. Add 1
egg, beat 5 minutes. Add second egg, beat 5 minutes longer. Turn
filling into baked pie shell. Refrigerate the pie, covered at least 8
hours, but best held overnight.
Topping: Next day make topping. In large bowl, combine cream with 2
tbsp instant coffee and the confectioners' sugar. Cover and
refrigerate 1 hour.
Beat the cream mixture until stiff. Decorate pie with topping using
pastry bag with star or shell decorating tip, if desired. Garnish with
chocolate curls.
Refrigerate at least 2 hours.



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