Coffee Toffee Chocolate Pie

Name: Coffee Toffee Chocolate Pie
Total time: 5400 s
Yield: 8 servings
Cuisine: American
Ingredients: Crust:; 1 refrigerated pie crust; 2 tablespoons brown sugar; 3 tablespoons finely chopped walnuts; 1/4 cup dark chocolate chips; Filling:; 1 package cook and serve chocolate pudding; 2 cups milk; 2 teaspoons powdered instant coffee; 2 tablespoons butter; Topping:; 1 1/2 cups heavy cream, chilled; 6 tablespoons confectioners’ sugar; 1 1/2 tablespoons powdered instant coffee; 1 tablespoon grated semi-sweet chocolate or chocolate curls

Adam Janowski @polishkitchen

Jeffersonville, Indiana

This is a take off on the Coffee Toffee Pie that used to be served at Blum's Restaurant in San Francisco. Sadly the restaurant is gone, but this recipe is a delicious reminder of that wonderful pie. I would love to hear from anyone who actually sampled that pie. Please let me know what you think.

Adam Janowski @polishkitchen

Jeffersonville, Indiana

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Ingredients

1 hr 30 min

8 servings

Crust:
1refrigerated pie crust
2 tablespoonsbrown sugar
3 tablespoonsfinely chopped walnuts
1/4 cupdark chocolate chips
Filling:
1 packagecook and serve chocolate pudding
2 cupsmilk
2 teaspoonspowdered instant coffee
2 tablespoonsbutter
Topping:
1 1/2 cupsheavy cream, chilled
6 tablespoonsconfectioners’ sugar
1 1/2 tablespoonspowdered instant coffee
1 tablespoongrated semi-sweet chocolate or chocolate curls

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Steps

1 hr 30 min

1

Preheat the oven to 425° F.
2

Crust:
3

Unroll pie crust. Sprinkle with brown sugar and walnuts. Use rolling pin to lightly press brown sugar and walnut into dough. Line a 9-inch pie pan with the rolled-out dough, prick all over with a fork, then press a piece of heavy-duty foil snugly into the pie shell. Bake for 6 minutes, remove the foil, and bake for about 10 minutes more, until dry and crisp. Sprinkle chocolate chips over crust. Return to oven for 1 minute. Then use back of tablespoon to spread chocolate over bottom of crust.
4

Filling:
5

Combine powdered chocolate pudding mix and instant coffee granules. Add milk and cook as directed. After pudding is cooked quickly stir in 1 tablespoon butter until combined. Pour into pie shell. Allow the pie to chill for at least four to six hours before adding the topping.
6

Topping:
7

Combine the cream, confectioners’ sugar, and instant coffee in a large mixing bowl of an electric mixer. Beat until the mixture is stiff. Spread the topping in swirls over the chilled pie and sprinkle with the grated chocolate or chocolate curls. Refrigerate for at least 4 hours before serving.

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Adam Janowski @polishkitchen

on January 20, 2022 18:05

Jeffersonville, Indiana

I am a retired school library media specialist living in southern Indiana. I spent a number of years working in schools around the world and have lived in Germany, Turkey, Saudi Arabia, and Japan. I enjoy travelling, reading, and eating great food. I especially enjoy the challenge of re-creating dishes that I discover when I read a book. My last creation based on a book was a “Waves of the Danube” cake which was mentioned in "People of the Book" by Geraldine Brooks. It was absolutely decadent and delicious. I have always been in love with cooking and pie baking comes easy to me. I find that baking soothes me in times of stress. The first time I bake something I always follow the recipe exactly to see how it turns out. Afterwards, I will analyze it and make changes if I feel that the recipe could use some tweaking before I make it again. My cooking skills come from my Polish American family roots in Detroit, Michigan and its suburbs. My brother and sisters are all great cooks and they absorbed many of the lessons learned while they were growing up. Check out my blog. Find it at http://apolishkitchen.blogspot.com