coffee toffee chocolate pie

By saraneddie

Ingredients

• Toffee crust
• 1 ¼ cups quaker oats –not instant
• 1/3 cup margarine-melted
• ½ cup brown sugar
• ½ cup ground almonds or walnuts
• ¼ cup semi sweet chocolate melted
• ½ tablespoon vanilla extract
• fudge filling
• 1 stick margarine
• ¼ cup bittersweet chocolate
• 2 eggs beaten
• ¾ cup confectioner’s sugar
• ¼ cup cocoa powder
• 1 tsp vanilla extract
• coffee whip topping
• 8 ounces whip topping
• 2 tsp vanilla
• 2 tbs coffee
• coffee liquor

Preparation

Step 1

preheat oven to 350
in medium bowl combine crust ingredients. Scrape into a deep dish pyrex pan. Pat down and smooth evenly over bottom of dish. Bake crust 15 minutes, let cool before filling

in a small saucepan melt margarine. Stir in chocolate. Remove pan from fire and quickly wisk in eggs. Place pan over medium low flame and stir for 3 minutes. Shut off heat and add rest of filling ingredients. Set aside to cool.

In bowl place whip topping, coffee, vanilla, and coffee liquor. With mixer on medium speed beat together until stiff.
To assemble pour filling onto prepared crust. Place in freezer for 30 minutes. Spread whipped topping over crust and grate chocolate decoratively over topping. Freeze for 1 hour before covering.