Coffee toffee pie

12 Servings

Ingredients

Quantity Ingredient
1½ cup All-purpose flour
¾ cup Finely chopped walnuts or pecans
¼ cup Brown sugar
1 ounce Bittersweet chocolate, finely chopped
¼ teaspoon Salt
⅓ cup Unsalted butter, room temp
1 teaspoon Vanilla
2 tablespoons Cold water (or more)
2 ounces Bittersweet chocolate
1 tablespoon Instant coffee
¾ cup Unsalted butter, room temp
¾ cup Granulated sugar
3 Eggs
2 tablespoons Instant coffee
2 cups Whipping cream
1 teaspoon Vanilla
2 tablespoons Coffee liqueur, such as Kahlua or Tia Maria
¼ cup Sifted icing sugar

Directions

CRUST

FILLING

TOPPING

1. To make crust, preheat oven to 350F (180C). Lightly butter a 10-inch (25-cm) springform pan. Cut waxed paper to fit bottom. Brush or rub with butter, then place butter-side up in pan. Using a fork, stir flour with chopped nuts, sugar, chopped chocolate and salt in a large mixing bowl Then, stir in butter and vanilla. Add 2 tb water and mix until crumbly. If mixture seems dry, stir in remaining 1 tb water. Turn into a lined springform pan. Press into bottom and halfway up sides. Bake in centre of pre-heated oven until set and edges are just starting to brown, about 18 to 20 minutes. Cool on a rack. Do not remove sides.

2. To make filling, cut chocolate into coarse pieces, To make on top of stove, place chocolate and instant coffee in a small heavy-bottomed saucepan set over very low heat. Melt, stirring frequently, and remove from heat when small pieces of chocolate are still visible, about 5 minutes. Then, stir until smooth. Or, place chocolate and instant coffee in a microwave-safe bowl. Microwave, without stirring, on medium until chocolate is almost but not completely melted, about 2 minutes. Stir until smooth, then cool at room temperature while continuing with recipe.

3. In a mixing bowl, beat butter with an electric mixer or wooden spoon until very creamy. Gradually add sugar, beating until light and lemon-colored. Beat in cooled chocolate mixture until combined. Then, beat in eggs, 1 by 1, beating well after each addition. Pour into cooled crust, cover and refrigerate until cold, at least 1 hour or up to 1 day (any longer and crust becomes soggy).

4. Because whipped cream does not hold well, plan to add topping no more than 2 hours before serving, To make topping, stir instant coffee with cream, vanilla and liqueur, if desired, in a medium-size mixing bowl. Using an electric mixer, beat until soft peaks form when beaters are lifted. Gradually beat in icing sugar. Spoon on top of pie, then use a spoon to mound over filling and swirl surface of cream. Top with chocolate curls or chopped chocolate, if you wish.

Serve fight away or refrigerate for up to 2 hours. Gently remove sides from pan. Serve pie chilled on the same day it is made.

Nutrients per serving: 6⅒ g protein, 40.5g fat, 37⅘ g carbohydrates, 1⅗ mg iron, 59 mg calcium, 524 calories Source: the Trellis Cafe in Hubbards, Nova Scotia, Canada (printed in Chatelaine, February, 1996)

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