Coffee-Toffee Pie

By JJCR

Ingredients

• PASTRY SHELL:
• 1/2 package pie crust mix
• 1/4 cup light brown sugar
• 3/4 cup finely chopped walnuts
• 1 oz. unsweetened chocolate, grated
• 1 tsp. vanilla
• 1 tbsp. water
• FILLING:
• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 oz. unsweetened chocolate, melted and cooled
• 2 tsp. instant coffee
• 2 eggs
• TOPPING:
• 1 cup heavy cream, shipped
• 2 tsp. instant coffee
• 1/2 cup powdered sugar

Preparation

Step 1

PASTRY SHELL:
Combine piecrust mix, brown sugar, walnuts, chocolate, vanilla and water. Mix well with fork. Turn onto a well greased 9 inch pie plate. Press firmly against bottom and sides of plate. Bake 15 minutes. Remove and cool.

FILLING:
Beat butter until creamy at medium speed. Gradually add sugar, beating until light. Blend in chocolate and instant coffee. Add 1 egg and beat 5 minutes. Repeat with second egg. Place filling into baked pie shell. Refrigerate, covered, overnight.

TOPPING:
Whip cream, add instant coffee and powdered sugar. Refrigerate 1 hour. Decorate pie with topping and serve. Amount: 8 servings.

HARVESTLAND COOKBOOK