*  Exported from  MasterCook  *

                            Coffee Toffee Pie

Recipe By     : Blum's Restaurant, Sacramento and S.F.
Serving Size  : 8    Preparation Time :0:00
Categories    : Pies                             Chocolate

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pastry Shell:
     1/2                Pkg pie crust mix
     1/4  c             Light brown sugar -- packed
     3/4  c             Walnuts -- finely chopped
   1      oz            Unsweetened chocolate -- grated
   1      ts            Vanilla
                        Filling:
     1/2  c             Unsalted butter -- soft
     3/4  c             Sugar
   1      oz            Unsweetened chocolate --
                        - melted and cooled
   2      ts            Powdered instant coffee
   2                    Eggs
                        Topping:
   2      c             Whipping cream
   2      tb            Instant coffee -- try using
                        - espresso powder
     1/2  c             Confectioners' sugar
                        Chocolate curls

Pastry Shell:

In medium bowl, combine piecrust mix with brown sugar, walnuts, and
grated chocolate. Add 1 tb 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.

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 ts 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 tb
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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