Blum's Coffee-Toffee Pie
Recipe By : Annie
Serving Size : 8
1/2 package pie crust mix or pastry for 1 crust pie
1/4 cup brown sugar
3/4 cup walnuts -- finely chopped
1 square unsweetened chocolate -- grated
1 teaspoon vanilla extract
---FILLING
1/2 cup butter -- softened
3/4 cup sugar
1 square unsweetened chocolate -- melted and
cooled
2 teaspoons instant coffee
2 eggs
---TOPPING
2 cups cream
2 tablespoons instant coffee
1/2 cup powdered sugar
chocolate curls
Preheat oven to 375 degrees. In medium bowl, combine
piecrust mix with brown sugar, walnuts and grated
chocolate. Add 1 tablespoon water and the vanilla;
using a fork mix til well blended. Turn into a well
greased 9" pie plate. Press firmly against bottom and
side of pie plate. Bake for 15 minutes. Cool.
Filling:
In small bowl with electric mixer at medium speed,
beat the butter til creamy. Gradually add granulated
sugar beating til light. Blend in cool melted
chocolate and instant coffee. Add one egg; beat 5
minutes. Add remaining egg; beat 5 minutes longer.
Turn into baked pie shell.
Refrigerate covered overnight.
Topping:
In large bowl, combine cream with coffee and sugar.
Refrigerate covered one hour. Beat til stiff. Decorate
pie with topping using pastry bag with #6 decorating
tip. Garnish with chocolate curls. Refrigerate at
least 4 hours until serving.