The best delicious Coffee Toffee Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Coffee Toffee Pie recipe today!
Hello my friends, this Coffee Toffee Pie recipe will not disappoint, I promise! Made with simple ingredients, our Coffee Toffee Pie is amazingly delicious, and addictive, everyone will be asking for more Coffee Toffee Pie.
What Makes This Coffee Toffee Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Coffee Toffee Pie.
Ready to make this Coffee Toffee Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-CRUST-
1 1/2 c All-purpose flour
3/4 c Finely chopped walnuts
-or pecans
1/4 c Brown sugar
1 oz Bittersweet chocolate,
-finely chopped
1/4 ts Salt
1/3 c Unsalted butter, room temp
1 ts Vanilla
2 tb Cold water (or more)
FILLING
2 oz Bittersweet chocolate
1 tb Instant coffee
3/4 c Unsalted butter, room temp
3/4 c Granulated sugar
3 Eggs
TOPPING
2 tb Instant coffee
2 c Whipping cream
1 ts Vanilla
2 tb Coffee liqueur, such as
-Kahlua or Tia Maria
1/4 c Sifted icing sugar
1. To make crust, preheat oven to 350F (180C). Lightly butter a
10-inch (25-cm) springform pan. Cut waxed paper to fit bottom. Brush
or rub with butter, then place butter-side up in pan. Using a fork,
stir flour with chopped nuts, sugar, chopped chocolate and salt in a
large mixing bowl Then, stir in butter and vanilla. Add 2 tb water
and mix until crumbly. If mixture seems dry, stir in remaining 1 tb
water. Turn into a lined springform pan. Press into bottom and
halfway up sides. Bake in centre of pre-heated oven until set and
edges are just starting to brown, about 18 to 20 minutes. Cool on a
rack. Do not remove sides.
2. To make filling, cut chocolate into coarse pieces, To make on top
of stove, place chocolate and instant coffee in a small heavy-bottomed
saucepan set over very low heat. Melt, stirring frequently, and
remove from heat when small pieces of chocolate are still visible,
about 5 minutes. Then, stir until smooth. Or, place chocolate and
instant coffee in a microwave-safe bowl. Microwave, without stirring,
on medium until chocolate is almost but not completely melted, about
2 minutes. Stir until smooth, then cool at room temperature while
continuing with recipe.
3. In a mixing bowl, beat butter with an electric mixer or wooden
spoon until very creamy. Gradually add sugar, beating until light and
lemon-colored. Beat in cooled chocolate mixture until combined. Then,
beat in eggs, 1 by 1, beating well after each addition. Pour into
cooled crust, cover and refrigerate until cold, at least 1 hour or up
to 1 day (any longer and crust becomes soggy).
4. Because whipped cream does not hold well, plan to add topping no
more than 2 hours before serving, To make topping, stir instant
coffee with cream, vanilla and liqueur, if desired, in a medium-size
mixing bowl. Using an electric mixer, beat until soft peaks form when
beaters are lifted. Gradually beat in icing sugar. Spoon on top of
pie, then use a spoon to mound over filling and swirl surface of
cream. Top with chocolate curls or chopped chocolate, if you wish.
Serve fight away or refrigerate for up to 2 hours. Gently remove
sides from pan. Serve pie chilled on the same day it is made.
Nutrients per serving: 6.1 g protein, 40.5g fat, 37.8 g
carbohydrates, 1.6 mg iron, 59 mg calcium, 524 calories
Yields
12 Servings
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