TASTE
Coffee-toffee pie with nutty crust
| • | Coffee 101 |
Advertiser Staff
Nancy Jeffs of Honolulu sent this recipe, which she included in a cookbook she created for her family. This one is a family favorite. It's similar to the Yum Yum Tree English Toffee Pie requested by another reader. Note that raw eggs are used in the filling, which food safety experts warn could carry disease-causing bacteria. Use your judgment and, if you do make this recipe, choose the freshest possible eggs.
BLUM'S CHOCOLATE-COFFEE-TOFFEE PIE
For the pastry shell:
For the filling:
For the topping:
For garnish:
Pastry shell: Combine all pastry shell ingredients in the bowl of a food processor and process with dough blade until dough forms into a ball. Press the dough firmly into a well-greased 9-inch pie plate. Bake at 375 degrees for 15 minutes. Allow to cool on a wire rack.
Filling: In the bowl of an electric mixer, beat butter until creamy. Gradually add sugar, beating until light and fluffy. Blend in melted chocolate and instant coffee. Add 1 egg, beat 5 minutes. Add remaining egg, beat 5 minutes longer. Spoon filling into baked pie shell and refrigerated overnight, covered.
Topping: The following day, in a large bowl, combine cream with coffee and sugar. Refrigerate, covered, for one hour. Beat cream mixture until stiff peaks form. Decorate with chocolate curls. (Make these by shaving a bar of chocolate with a vegetable peeler.)
Makes 8 servings.
