• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Coffee Toffee Pie

  • Recipe Submitted by on

Category: Chocolate, Nuts

 Ingredients List

  • 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

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