The Best Coffee Toffee Pie
Submitted by sammaj
Coffee toffee pie with a chocolate-walnut shortbread crust and a silky uncooked chocolate-coffee mousse filling, topped with Kahlua-spiked whipped cream. A retro showstopper.
YIELD
24 servingsPREP
40 minCOOK
20 minREADY
60 minThis is a 1970s-era classic that deserves a comeback. The shortbread-style crust packs chopped walnuts, bittersweet chocolate, brown sugar, and butter into a 10-inch springform pan, then bakes for 18 to 20 minutes until set and just barely golden at the edges. Unlike a graham cracker crust, this one stays crisp under the filling and adds its own distinct chocolate-nut flavor.
The filling is the technical centerpiece. Bittersweet chocolate and instant coffee melt together, then beat into creamed butter and sugar. Three eggs go in one at a time, beaten thoroughly between each addition. That sustained beating is what creates the mousse-like texture; the eggs incorporate air that gives the filling its silky, almost airy lift. The mixture goes into the cooled crust uncooked, relying on chilling to set up.
The Kahlua whipped cream topping is the crown. Heavy cream beaten with instant coffee, vanilla, coffee liqueur, and powdered sugar, piled high and swirled over the top. The whole thing should be assembled the day it’s served; the cream weeps if it sits longer, and the crust softens past 24 hours of contact with the filling.
Pro Tips
- Use butter-side-up parchment in the springform pan. The double-buttered paper is what allows clean release of the delicate crust without breaking.
- Beat the filling for the full time after each egg addition. Underbeating means a dense, fudgy filling instead of the light, mousse-like texture this pie is famous for.
- The eggs in the filling are uncooked. Use the freshest eggs you can find or pasteurized eggs if serving anyone immunocompromised.
- Chill the pie at least 1 hour but no longer than 24 hours before topping with whipped cream. The crust starts absorbing moisture past that point.
Variations
Ingredients
Directions
To make crust:
Preheat oven to 350℉ (180℃) (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. Stir in butter and vanilla. Add 2 tablespoons water and mix until crumbly.
If mixture seems dry, stir in remaining 1 tablespoon 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.
To make filling:
Cut chocolate into coarse pieces, To make on top of stove, place chocolate and instant coffee in a small saucepan.
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.
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).
Because whipped cream does not hold well, plan to add topping no more than 2 hours before serving, To make topping, stir 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 right away or refrigerate for up to 2 hours. Gently remove sides from pan. Serve pie chilled on the same day it is made.
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