BLUM'S COFFEE-TOFFEE PIE

BLUM'S COFFEE-TOFFEE PIE image

Categories Dessert

Number Of Ingredients 17

Pastry shell
1/2 pk. piecrust mix
1/4 cp light brown sugar, firmly packed
3/4 cp finely chopped walnuts
1 square unsweetened chocolate, grated
1 tsp. vanilla
Filling:
1/2 cp soft butter or margarine
3/4 cp granulated sugar
1 square unsweetened chocolate, melted and cooled
2 tsp. instant coffee
2 eggs
Topping:
2 cps heavy cream
2 tbsp instant coffee
1/2 cp confectioners' sugar
Chocolate curls

Steps:

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 a well-greased 9 in. pie plate; press firmly against bottom and side of pie plate. Cool pastry shell in pie plate on wire rack. Meanwhile, make filling: In small bowl, with electric mixer at medium speed, beat the margarine until it is creamy. Gradually add granulated sugar, beating until light. Blend in cool melted chocolate and 2 tsps. instant coffee. Add 1 egg; beat 5 minutes. Add remaining egg; beat 5 minutes longer. Turn filling into baked pie shell. Regrigerate the pie, covered, overnight. Next day, make topping: In large bowl, combine cream with 2 tbsps instant coffee and confectioners' sugar. Refrigerate mixture, covered 1 hour. Beat cream mixture until stiff. Decorate pie with topping, using pastry bag with #6 decorating tip, if desired. Garnish with chocolate curls. Refrigerate the pie for at least 2 hours.