The Best Coffee Toffee Pie
The Best Coffee Toffee Pie recipe
Yield
24 servingsPrep
40 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ½ | cups |
all-purpose flour
|
|
| ¾ | cup |
walnuts
finely chopped, or pecans |
|
| ¼ | cup |
brown sugar
|
*
|
| 1 | ounce |
semi-sweet chocolate
bittersweet, finely chopped, null, null |
|
| ¼ | teaspoon |
salt
|
|
| ⅓ | cup |
butter, unsalted
room temp |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
water
cold, or more |
|
| Filling | |||
| 2 | ounces |
chocolate, bittersweet
|
|
| 1 | tablespoon |
instant coffee
|
|
| ¾ | cup |
butter, unsalted
room temp |
|
| ¾ | cup |
sugar
granulated |
|
| 3 | large |
eggs
|
|
| Topping | |||
| 2 | tablespoons |
instant coffee
|
*
|
| 2 | cups |
heavy whipping cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
liqueur
coffee flavor, such as kahlua |
|
| ¼ | cup |
powdered sugar
sifted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 355 | ml |
all-purpose flour
|
|
| 177 | ml |
walnuts
finely chopped, or pecans |
|
| 59 | ml |
brown sugar
|
*
|
| 28.9 | ml/g |
semi-sweet chocolate
bittersweet, finely chopped, null, null |
|
| 1.3 | ml |
salt
|
|
| 79 | ml |
butter, unsalted
room temp |
|
| 5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
water
cold, or more |
|
| Filling | |||
| 57.8 | ml/g |
chocolate, bittersweet
|
|
| 15 | ml |
instant coffee
|
|
| 177 | ml |
butter, unsalted
room temp |
|
| 177 | ml |
sugar
granulated |
|
| 3 | large |
eggs
|
|
| Topping | |||
| 3E+1 | ml |
instant coffee
|
*
|
| 473 | ml |
heavy whipping cream
|
|
| 5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
liqueur
coffee flavor, such as kahlua |
|
| 59 | ml |
powdered sugar
sifted |
|
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.
