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!
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PASTRY SHELL—–
1/2 pk Piecrust mix
1/4 c Light brown sugar — packed
3/4 c Walnuts — finely chopped
1 Unsweetened chocolate square
Grated
1 ts Vanilla
FILLING—–
1/2 c Unsalted butter — soft
3/4 c Sugar
1 Unsweetened chocolate square
Melted and cooled
2 ts Powdered instant coffee
2 Eggs
TOPPING—–
2 c Whipping cream
2 tb Instant coffee — try using
Espresso powder
1/2 c Confectioners’ sugar
Chocolate curls
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 well buttered 9″ pie plate; press
firmly against bottom and sides of pie plate. Bake 15 minutes. Cool on wire
rack. Make filling: in small bowl, with electric mixer at medium speed,
beat the butter until it is creamy. Gradually add granulated sugar, beating
until light. Blend in cool melted chocolate and 2 teaspoons instant coffee.
Add 1 egg, beat 5 minutes. Add second egg, beat 5 minutes longer. Turn
filling into baked pie shell. Refrigerate the pie, covered at least 8
hours, but best held overnight. Topping: Next day make topping. In large
bowl, combine cream with 2 tbsp instant coffee and the confectioners’
sugar. Cover and refrigerate 1 hour. Beat the cream mixture until stiff.
Decorate pie with topping using pastry bag with star or shell decorating
tip, if desired. Garnish with chocolate curls. Refrigerate at least 2
hours.
Yields
8 Servings
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