Coffee Toffee Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Chocolate, Nuts | 8 | Servings | |
INGREDIENTS
| 1/2 | Piecrust mix | |
| 1/4 | c | Light brown sugar, packed |
| 3/4 | c | Walnuts, finely chopped |
| 1 | Unsweetened chocolate square | |
| Grated | ||
| 1 | t | Vanilla |
| 1/2 | c | Unsalted butter, soft |
| 3/4 | c | Sugar |
| 1 | Unsweetened chocolate square | |
| Melted and cooled | ||
| 2 | t | Powdered instant coffee |
| 2 | Eggs | |
| 2 | c | Whipping cream |
| 2 | T | Instant coffee, try using |
| Espresso powder | ||
| 1/2 | c | Confectioners' sugar |
| Chocolate curls |
INSTRUCTIONS
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. Recipe By : From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 442
Calories From Fat: 332
Total Fat: 38.5g
Cholesterol: 117.9mg
Sodium: 34.7mg
Potassium: 221.8mg
Carbohydrates: 25.8g
Fiber: 3.1g
Sugar: 19.3g
Protein: 5.9g