Wednesday, August 24, 2016

Virginia Graham's Coffee Toffee Pie

Virginia Graham's Coffee Toffee Pie

For the pastry shell:

1 package pie crust mix
1/2 cup firmly packed brown sugar
1 1/2 cups walnuts, finely chopped
2 squares unsweetened chocolate, grated
2 teaspoons vanilla
2 tablespoons water

For the filling:

1 cup soft butter
1 1/2 cups sugar
2 squares unsweetened chocolate (melted and cooled)
4 teaspoons instant coffee
4 eggs

For the topping:

3 cups heavy cream
3 tablespoons instant coffee
3/4 cup powdered sugar

For the pastry, combine pastry ingredients and mix well with a fork. Turn into a well-greased 11-inch pie plate. Press firmly against bottom and sides of plate. Bake 15 minutes in a 375 degrees F. oven. Cool on rack.

For the filling, using electric mixer on medium speed, beat butter until creamy. Gradually add sugar. Beat until light. Blend in chocolate and instant coffee. Add eggs one at a time, beating after each addition. Then beat for five more minutes. Pour into the cool pie shell. Cover and put in refrigerator. Chill overnight.

For the topping, combine heavy cream, instant coffee, and powdered sugar. Chill in refrigerator for two hours. Then beat until stiff. Spread topping on pie. Chill for three hours before serving. Serves 8-10.

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