Coffee Toffee Pie Recipe




Coffee Toffee Pie Ingredients


CRUST

1 1/2 cup all-purpose flour
3/4 cup finely chopped walnuts or pecans
1/4 cup brown sugar
1 oz bittersweet chocolate, finely chopp, ed
1/4 tsp salt
1/3 cup unsalted butter, room temp
1 tsp vanilla
2 tbsp cold water (or more)

FILLING

2 oz bittersweet chocolate
1 tbsp instant coffee
3/4 cup unsalted butter, room temp
3/4 cup granulated sugar
3 eggs

TOPPING

2 tbsp instant coffee
2 cup whipping cream
1 tsp vanilla
2 tbsp cocktail liqueur, such as kahlua or t, ia maria
1/4 cup sifted icing sugar

A Recipe for
Coffee Toffee Pie

 

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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.




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Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.



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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.


This is a recipe for Coffee Toffee Pie from the recipe cookbook of Recipes-to-go (Dessert)


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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.




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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.




Coffee Toffee Pie

Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.







Coffee Toffee Pie Directions

1. To make crust, preheat oven to 350F (180C). Lightly butter a
10-inch (25-cm) springform pan. Cut waxed paper to fit bottom. Brush
or rub with butter, then place butter-side up in pan. Using a fork,
stir flour with chopped nuts, sugar, chopped chocolate and salt in a
large mixing bowl Then, stir in butter and vanilla. Add 2 tb water
and mix until crumbly. If mixture seems dry, stir in remaining 1 tb
water. Turn into a lined springform pan. Press into bottom and
halfway up sides. Bake in centre of pre-heated oven until set and
edges are just starting to brown, about 18 to 20 minutes. Cool on a
rack. Do not remove sides.

2. To make filling, cut chocolate into coarse pieces, To make on top
of stove, place chocolate and instant coffee in a small heavy-bottomed
saucepan set over very low heat. Melt, stirring frequently, and
remove from heat when small pieces of chocolate are still visible,
about 5 minutes. Then, stir until smooth. Or, place chocolate and
instant coffee in a microwave-safe bowl. Microwave, without stirring,
on medium until chocolate is almost but not completely melted, about
2 minutes. Stir until smooth, then cool at room temperature while
continuing with recipe.

3. In a mixing bowl, beat butter with an electric mixer or wooden
spoon until very creamy. Gradually add sugar, beating until light and
lemon-colored. Beat in cooled chocolate mixture until combined. Then,
beat in eggs, 1 by 1, beating well after each addition. Pour into
cooled crust, cover and refrigerate until cold, at least 1 hour or up
to 1 day (any longer and crust becomes soggy).

4. Because whipped cream does not hold well, plan to add topping no
more than 2 hours before serving, To make topping, stir instant
coffee with cream, vanilla and liqueur, if desired, in a medium-size
mixing bowl. Using an electric mixer, beat until soft peaks form when
beaters are lifted. Gradually beat in icing sugar. Spoon on top of
pie, then use a spoon to mound over filling and swirl surface of
cream. Top with chocolate curls or chopped chocolate, if you wish.
Serve fight away or refrigerate for up to 2 hours. Gently remove
sides from pan. Serve pie chilled on the same day it is made.

Nutrients per serving: 6.1 g protein, 40.5g fat, 37.8 g
carbohydrates, 1.6 mg iron, 59 mg calcium, 524 calories

Source: the Trellis Cafe in Hubbards, Nova Scotia, Canada (printed in
Chatelaine, February, 1996)

Serves: 12

 

 

 

 

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