*  Exported from  MasterCook  *
 
                             Coffee Toffee Pie
 
 Recipe By     :
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies                             Chocolate
                 Nuts                             Crusts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----PASTRY SHELL-----
      1/2  package       Piecrust mix
      1/4  cup           Light brown sugar -- packed
      3/4  cup           Walnuts -- finely chopped
    1                    Unsweetened chocolate square -- grated
    1      teaspoon      Vanilla
                         -----FILLING-----
      1/2  cup           Unsalted butter -- soft
      3/4  cup           Sugar
    1                    Unsweetened chocolate square -- melted and
 cooled
    2      teaspoons     Powdered instant coffee
    2                    Eggs
                         -----TOPPING-----
    2      cups          Whipping cream
    2      tablespoons   Instant coffee -- try using
                         espresso powder
      1/2  cup           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.
 
 
 
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