Blums Coffee Toffee Pie Recipes

COFFEE TOFFEE "PIE"

Steps:

• Make crust:
• Cook sugar in a dry small nonstick skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 2 to 3 minutes.
• Remove pan from heat, then immediately stir in Rice Krispies and quickly transfer to springform pan, spreading evenly over bottom and smoothing top with back of a small spoon. (If using pie plate, press crust up side of plate slightly.)
• Sprinkle chopped chocolate evenly over warm crust to melt, then spread melted chocolate with back of spoon to cover crust. Cool until chocolate is hardened.
• Make filling:
• Dissolve instant coffee in 2 tablespoons milk in a small bowl, then stir in gelatin and let stand.
• Whisk together cornstarch and remaining 1· cups milk in a 1 1/2- to 2-quart heavy saucepan and bring to a simmer over low heat, stirring constantly (this will take about 15 minutes; 1% milk curdles easily if heated too quickly). Continue to simmer, stirring, 2 minutes.
• Remove from heat, then add gelatin mixture, chocolate, brown sugar, and rum, whisking until smooth, about 1 minute. Transfer mixture to a metal bowl set in a larger bowl of ice and cold water. Cool filling, whisking constantly (so gelatin doesn't set unevenly), just to room temperature, 3 to 5 minutes, then pour over crust in pan. Chill, covered, until set, about 3 hours.
• Make topping:
• Beat cream with brown sugar using an electric mixer until it just holds stiff peaks. Dissolve instant coffee in rum and fold into cream.
• Spread evenly over chilled custard, then run a thin sharp knife around edge of "pie" and remove side of pan.

BLUM'S COFFEE-TOFFEE PIE

Steps:

• For the pastry shell,mix all ingredients together well and turn into a well greased 9 inch pie plate.
• Press mixture firmly into bottom and up the sides of pie plate.
• Bake at 375 degrees for 15 minutes.
• Cool the pastry shell in the pie plate on a wire rack.
• For the filling,in a small bowl with an electric mixer at medium speed,beat butter until creamy.
• Gradually add sugar,beating until light.
• Blend in cool,melted chocolate and 2 teaspoons instant coffee.
• Add 1 egg and beat 5 minutes.
• Add egg number 2 and beat 5 more minutes.
• Turn filling into cooled pastry shell.
• Refrigerate pie,covered,overnight.
• Next day make topping.
• In a large bowl,combine cream with instant coffee and powdered sugar.
• Refrigerate mixture,covered,for one hour.
• Beat cream mixture until stiff.
• Decorate pie with topping.
• If you feel like being really fancy add chocolate curls as a garnish.
• Refrigerate for 2 hours berfore serving.

BLUM'S COFFEE-TOFFEE PIE

Steps:

• Make pastry shell: In medium bowl, combine piecrust mix with brown sugar, walnuts, and grated chocolate. Add 1 tbsp. water and the vanilla; using fork, mix until well blended. Turn into a well-greased 9 in. pie plate; press firmly against bottom and side of pie plate. Cool pastry shell in pie plate on wire rack. Meanwhile, make filling: In small bowl, with electric mixer at medium speed, beat the margarine until it is creamy. Gradually add granulated sugar, beating until light. Blend in cool melted chocolate and 2 tsps. instant coffee. Add 1 egg; beat 5 minutes. Add remaining egg; beat 5 minutes longer. Turn filling into baked pie shell. Regrigerate the pie, covered, overnight. Next day, make topping: In large bowl, combine cream with 2 tbsps instant coffee and confectioners' sugar. Refrigerate mixture, covered 1 hour. Beat cream mixture until stiff. Decorate pie with topping, using pastry bag with #6 decorating tip, if desired. Garnish with chocolate curls. Refrigerate the pie for at least 2 hours.