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
Written cooking instructions as a concept can be found back into antiquity, in fact as far back into recorded history as pharonic Egypt, and possibly even further. However, sadly, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Progressing into The time of the roman empire around 25BC a man called Apicius compiled a few scripts which described recipes prepared by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. This early Roman chef recounts how the Roman cooks used a good variety of aromatic flavors, including a few that will be familiar to modern cooks for example bay, rue and asafoetida. In the 15th century, knights returning from the crusades brought us many new foods and spices from Arab countries, including spices like basil and coriander. These new herbs and spices prompted a surge in publications on food, some of which are kept safe in private collections. The arrival of TV brought us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Coffee Toffee Pie recipe.
