Coffee Toffee Pie

Ingredients

Directions

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 inch 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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.