Coffee Toffee Pie

Adapted from The Tao of Cooking, Sally Pasley, Ten Speed Press, 1982. ISBN 0-89815-069-8.

Ingredients

1 1/4 cups homemade or packaged pastry mix
1/4 cup brown sugar
3/4 cup chopped walnuts
1 ounce finely chopped semi-sweet chocolate
1 teaspoon vanilla
1/4 pound butter, at room temperature
1 square unsweetened chocolate, melted and cooled
1 tablespoon instant coffee, dissolved in a little hot water
3/4 cup sifted confectioner's sugar
2 eggs

Directions

Mix the pastry mix, brown sugar, walnuts, semi-sweet chocolate and vanilla until well blended. Press into the bottom and sides of a nine-inch pie pan. Bake in a preheated 350F oven for 10 to 12 minutes, until golden brown. Cool.

Cream the butter, then add the melted chocolate and coffee. Mix until smooth. Add confectioner's sugar and beat until light. Add one egg and beat with an electric mixer for three minutes. Add remaining egg and beat three more minutes, until light and fluffy. Pour into the baked pie shell and chill until firm, 2 to 3 hours. Serve topped with coffee whipped cream and garnish with chocolate curls.

Comments

To make coffee whipped cream: Add 2 tablespoons sugar and 2 teaspoons instant coffee to 1 cup of whipping cream, and let sit in the refrigerator for 10 minutes so that the coffee crystals melt. Then beat until the mixture holds soft peaks.

Jim Plank

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