Food recipes
Coffee Toffee Pie
Coffee Toffee Pie
Ingredients:
½ package pie crust mix ½ cup soft butter or margarine 2 cups heavy cream
¼ cup brown sugar, packed ¾ cup granulated sugar 2 teaspoons instant coffee
¾ cup finely chopped 1 square unsweetened chocolate, (1 - 1 ½ if you want it
Directions:
walnuts (use blender) melted and cooled weaker)
1 square unsweetened 1 teaspoon instant coffee ½ cup confectioners sugar
chocolate, grated 2 eggs Chocolate curls made with
1 teaspoon vanilla extract sweet cooking chocolate
103
Preheat oven to 370º. Make pastry shell: In medium bowl, combine pie crust mix with brown
sugar, walnuts, and grated chocolate. Add 1 tablespoon water and the vanilla; using fork, mix
until well blended. (You can add just a tiny bit more water; it's supposed to be a dry crust, but
not too dry.) Turn into well-greased 9-inch pie plate; press firmly against bottom and side of
pie plate. (Be sure the pan is greased really well as this tends to stick. Using lots of PAM is
good.) Bake for 15 minutes. Cool pastry shell in pie plate on wire rack. Meanwhile, make
filling: In small bowl with electric mixer at medium speed, beat butter until creamy. Gradually
add sugar, beating until light. Blend in cool melted chocolate and instant coffee. (Note: Be
sure the chocolate is cool. If it isn't, it changes the texture of the filling. The filling is best if
it's beaten really well.) To the filling, add 1 egg; beat 5 minutes. Add remaining egg; beat 5
minutes. Turn filling into cooled baked pie shell. (Be sure pie shell is cool or filling will melt,
changing its texture.) Refrigerate pie, covered, overnight. Make topping the next day: In large
bowl, combine cream with 2 teaspoons coffee and sugar. Refrigerate mixture, covered, one
hour. Beat cream mixture until stiff. Decorate pie with topping using pastry bag with #6, or
larger decorating tip, if desired. Garnish with chocolate curls. Refrigerate at least two hours.
Note: If you use freeze-dried coffee, crush it between two spoons to make it into a powder
before using in recipe, as it will not dissolve otherwise. You can use Dream Whip or Cool
Whip for the topping, but real cream is better. This pie freezes beautifully either before or
after adding the topping. If you freeze after adding topping, don't cover with plastic wrap
until it is completely frozen. To make chocolate curls: Buy sweet cooking chocolate.
Freeze it. While still frozen, use a carrot peeler (as though you're peeling a carrot) to make
chocolate curls. If the chocolate is very hard and frozen, they will not be curls, but specs of
chocolate. As the chocolate begins to warm just a bit, if you peel along the edges, you'll get
great curls.
Peppermint Pie
Joan Nelson
Ingredients:
½ package pie crust mix ½ cup soft butter or margarine 2 cups heavy cream
¼ cup brown sugar, packed ¾ cup granulated sugar 2 teaspoons instant coffee
¾ cup finely chopped 1 square unsweetened chocolate, (1 - 1 ½ if you want it
Directions:
walnuts (use blender) melted and cooled weaker)
1 square unsweetened 1 teaspoon instant coffee ½ cup confectioners sugar
chocolate, grated 2 eggs Chocolate curls made with
1 teaspoon vanilla extract sweet cooking chocolate
103
Preheat oven to 370º. Make pastry shell: In medium bowl, combine pie crust mix with brown
sugar, walnuts, and grated chocolate. Add 1 tablespoon water and the vanilla; using fork, mix
until well blended. (You can add just a tiny bit more water; it's supposed to be a dry crust, but
not too dry.) Turn into well-greased 9-inch pie plate; press firmly against bottom and side of
pie plate. (Be sure the pan is greased really well as this tends to stick. Using lots of PAM is
good.) Bake for 15 minutes. Cool pastry shell in pie plate on wire rack. Meanwhile, make
filling: In small bowl with electric mixer at medium speed, beat butter until creamy. Gradually
add sugar, beating until light. Blend in cool melted chocolate and instant coffee. (Note: Be
sure the chocolate is cool. If it isn't, it changes the texture of the filling. The filling is best if
it's beaten really well.) To the filling, add 1 egg; beat 5 minutes. Add remaining egg; beat 5
minutes. Turn filling into cooled baked pie shell. (Be sure pie shell is cool or filling will melt,
changing its texture.) Refrigerate pie, covered, overnight. Make topping the next day: In large
bowl, combine cream with 2 teaspoons coffee and sugar. Refrigerate mixture, covered, one
hour. Beat cream mixture until stiff. Decorate pie with topping using pastry bag with #6, or
larger decorating tip, if desired. Garnish with chocolate curls. Refrigerate at least two hours.
Note: If you use freeze-dried coffee, crush it between two spoons to make it into a powder
before using in recipe, as it will not dissolve otherwise. You can use Dream Whip or Cool
Whip for the topping, but real cream is better. This pie freezes beautifully either before or
after adding the topping. If you freeze after adding topping, don't cover with plastic wrap
until it is completely frozen. To make chocolate curls: Buy sweet cooking chocolate.
Freeze it. While still frozen, use a carrot peeler (as though you're peeling a carrot) to make
chocolate curls. If the chocolate is very hard and frozen, they will not be curls, but specs of
chocolate. As the chocolate begins to warm just a bit, if you peel along the edges, you'll get
great curls.
Peppermint Pie
Joan Nelson
Printed from https://recipe.bluelayer.org/recipe/69108/coffee-toffee-pie