Coffee Toffee Pie

More Pie!

I consulted a number of different recipes for this dish, but Blum’s Coffee-Toffee Pie is pretty close.

1/2 cup butter, softened
3/4 cup sugar
1 unsweetened chocolate square, melted and cooled
2 teaspoons instant coffee
2 eggs
2 cups heavy whipping cream
2 tablespoons instant coffee
1/2 cup powdered sugar

-In a small bowl with an electric mixer at medium speed, beat butter until creamy.
-Gradually add sugar, beating until light.
-Blend in melted chocolate and 2 teaspoons instant coffee.
-Add 1 egg and beat 5 minutes.
-Add egg number 2 and beat 5 more minutes.
-Turn filling into pastry shell.
-Refrigerate pie, covered, overnight (or at least 6 hours).
-Next day make topping. In a large bowl, combine cream with instant coffee and powdered sugar.
-Refrigerate mixture, covered, for one hour.
-Beat cream mixture until stiff.
-Decorate pie with topping.
-If you feel like being really fancy add chocolate curls as a garnish.
-Refrigerate for 2 hours before serving.
If anyone can tell me why this pie with no toffee in it is called a coffee-toffee pie, I’d love to know.  Let me also say right off the bat, that I was once again too lazy to make my own pie crust and used a pre-made one instead.  The pie certainly suffered a bit because of this, and every recipe I looked at included a special type of crust with brown sugar and chocolate and (for some unknown reason) ready made pie crust mix.  In any case, the pie is smooth, creamy and full of chocolatey goodness.  And if you’re a fan of coffee ice cream or the sweeter Starbucks drinks, the topping is fantastic, providing just the right amount of coffee tang to the rich chocolate to compliment it.  Try different types of beans for subtle alterations in the taste!  Add a little bit of Baileys, or Irish it up with a little bit of whiskey!  It’s pretty tough to go wrong with this pie, though I would recommend finishing it quickly, as the crust gets a little soggy if you leave it too long.  No baking (except for the crust)  means you can’t burn it or undercook it, and as long as you don’t mind waiting for it to cool in the fridge for a few hours, this is a pretty great pie.

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