Coffee Toffee Pie
Chef Armand Jonte’s recipe is user-friendly because the chef builds in shortcuts for the home cook. The crust is pressed into a pie pan rather than being rolled out. A rich coffee-chocolate custard is frozen in the crust, and the pie is topped with coffee-flavored whipping cream. Note that there are two eggs in the filling; these eggs are not cooked in the preparation of the filling. Be sure of the quality and safety of any eggs which are not going to be cooked.
- Unsweetened Chocolate - 1 ounce, chopped
- Unsalted Butter - 1/2 cup (1 stick), at room temperature
- Sugar - 3/4 cup
- Instant Coffee Powder - 2 teaspoons
- Eggs - 2
- Heavy (whipping) cream - 2 cups
- Instant Coffee Powder - 2 tablespoons
- Confectioner’s Sugar - 1/2 cup, sifted
To make the shell: Preheat the oven to 375 F. In a medium bowl, combine the pie crust mix, brown sugar, walnuts and grated chocolate. Add the water and vanilla. Mix until well blended. Spread in an 8-inch pie pan and press firmly to line the bottom and sides. Bake for 15 minutes, or until golden brown. Let cool. Refrigerate.
To make the filling: In the top of a double boiler over barely simmering water, melt the chocolate, stirring until smooth; set aside to cool slightly. In a large bowl, cream the butter and sugar together, beating until fluffy. Blend in the chocolate and coffee. Add 1 egg and beat for 5 minutes. Add the second egg and beat for 5 minutes. Pour into the crust, cover, and freeze overnight.
To make the topping: In a medium, deep bowl, combine the cream and coffee. Chill for 15 minutes. Beat until foamy; fold in the sugar and beat until firm peaks form. Place in a pastry bag and pipe over the top of the pie to cover it evenly.
To serve: Cut the pie into wedges with a large knife.