(Recipe) Coffee Toffee Pie

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Coffee Toffee Pie

Armand Jonte,

Armand's

Waveland, Miss.

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.

 

Makes one 8-inch pie

Pie Shell

 

5 ounces packaged pie crust mix

1/4 cup packed brown sugar

3/4 cup (3 ounces) walnuts, finely chopped 1 ounce unsweetened

chocolate, grated

Water as indicated by packaged mix

1/8 teaspoon pure vanilla extract

 

Filling

1 ounce unsweetened chocolate, chopped

1/2 cup (1 stick) unsalted butter at room temperature 3/4 cup sugar

2 teaspoons instant coffee powder

2 eggs

 

Topping

2 cups heavy (whipping) cream

2 tablespoons instant coffee powder

1/2 cup confectioner's sugar, 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.

 

Lori