Ingredients
CRUST
1 1/2 cup all-purpose flour
3/4 cup finely chopped walnuts or pecans
1/4 cup brown sugar
1 oz bittersweet chocolate, finely chopp, ed
1/4 tsp salt
1/3 cup unsalted butter, room temp
1 tsp vanilla
2 tbsp cold water (or more)
FILLING
2 oz bittersweet chocolate
1 tbsp instant coffee
3/4 cup unsalted butter, room temp
3/4 cup granulated sugar
3 eggs
TOPPING
2 tbsp instant coffee
2 cup whipping cream
1 tsp vanilla
2 tbsp coffee liqueur, such as kahlua or t, ia maria
1/4 cup sifted icing sugar
Directions
1. To make crust, preheat oven to 350F (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 Then, stir in butter and vanilla. Add 2 tb water
and mix until crumbly. If mixture seems dry, stir in remaining 1 tb
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.
2. To make filling, cut chocolate into coarse pieces, To make on top
of stove, place chocolate and instant coffee in a small heavy-bottomed
saucepan set over very low heat. 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.
3. 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).
4. Because whipped cream does not hold well, plan to add topping no
more than 2 hours before serving, To make topping, stir instant
coffee with cream, vanilla and liqueur, if desired, in a medium-size
mixing bowl. 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 fight away or refrigerate for up to 2 hours. Gently remove
sides from pan. Serve pie chilled on the same day it is made.
Nutrients per serving: 6.1 g protein, 40.5g fat, 37.8 g
carbohydrates, 1.6 mg iron, 59 mg calcium, 524 calories
Source: the Trellis Cafe in Hubbards, Nova Scotia, Canada (printed in
Chatelaine, February, 1996)
Servings: 12 servings
Coffee Toffee Pie Recipe brought to you by Recipe Ideas
Categories: Beverages; Candy; Coffee; Dessert; Pie
The History of Recipes
Experts have traced the existance of recipes way back into the distant past, in fact as far back into history as the early Egyptians, and maybe even further. Interesting though that maybe, generally, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe discovered so far, according to experts in ancient history are some ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Progressing into Roman times around 25BC a roman called Apicius created a few documents which described recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into starters, main course and dessert, something we still use today. This early Roman chef informs us how the cooks of his times were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs for example bay, fennel and dill. Later on in the 1400s, people returning from the crusades brought us many new spices and herbs from Arab cuisine, including coriander, parsley, and basil. These new foods and spices was responsible for a torrent in recipe manuscripts, most of which are kept safe in private libraries. For the next few years, the upper classes tried to serve up the most exotic meals, and because of this the best cooks and their recipes increased in prestige. Nevertheless, it was during the nineteenth century that fine cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, trying out, and publishing recipes of the day. By the advent of the twentieth century, cookbooks were increasing in popularity mostly due to higher levels of literacy, people having more leisure time and a general increase in wealth. The introduction of the TV gave us celebrity chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, allowing everyone to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Coffee Toffee Pie recipe.
