Blum’s Coffee-Toffee Pie combines rich chocolate and coffee flavors into a decadent dessert that is perfect for any occasion. The delightful pie features a buttery crust filled with a creamy chocolate coffee filling, topped with fluffy whipped cream for an irresistible finish.
When it comes to ingredients, feel free to swap the walnuts for pecans or almonds if you have a nut allergy or just prefer a different flavor. If chocolate is your passion, using dark chocolate instead of unsweetened can add a delightful richness. Make sure the instant coffee is really instant, or you might end up with a caffeinated surprise that simply doesn’t mix well with the other ingredients.
Pies & Tarts
Blum’s Coffee-Toffee Pie Recipe
Ingredients
- 4 ounces packaged pie crust mix
- 1/4 cup light brown sugar, firmly packed
- 3/4 cup finely chopped walnuts
- 1 unsweetened chocolate square, grated
- 1 teaspoon vanilla
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 unsweetened chocolate square, melted and cooled
- 2 teaspoons instant coffee
- 2 eggs
- 2 cups heavy whipping cream
- 2 tablespoons instant coffee
- 1/2 cup powdered sugar
Instructions
- For the pastry shell, mix together 4 ounces of pie crust mix, 1/4 cup light brown sugar, 3/4 cup finely chopped walnuts, 1 unsweetened chocolate square grated, 1 teaspoon vanilla, and 1/2 cup softened butter in a bowl until well combined.
- Turn the mixture into a well-greased 9-inch pie plate, pressing firmly into the bottom and up the sides.
- Bake at 375 degrees for 15 minutes, then cool the pastry shell in the pie plate on a wire rack.
- For the filling, in a small bowl, use an electric mixer at medium speed to beat 1/2 cup softened butter until creamy.
- Gradually add 3/4 cup sugar, beating until light and fluffy.
- Blend in 1 unsweetened chocolate square melted and cooled along with 2 teaspoons instant coffee.
- Add 1 egg, and beat for 5 minutes, then add the second egg and beat for an additional 5 minutes.
- Turn the filling into the cooled pastry shell and refrigerate the pie, covered, overnight.
- The next day, prepare the topping by combining 2 cups heavy whipping cream with 2 tablespoons instant coffee and 1/2 cup powdered sugar in a large bowl.
- Refrigerate the mixture, covered, for one hour.
- After that, beat the cream mixture until stiff peaks form, then decorate the pie with the whipped topping, and if you’re feeling fancy, add chocolate curls as a garnish.
- Refrigerate the pie for 2 hours before serving.
Part of our Homemade Pie and Tart Recipes collection — Part 1 of 5:
If you’re in the mood for something a little different and equally delightful, Boston Cream Pie in a Glass is a fantastic choice. It combines creamy liqueurs with a touch of cocoa to create a deliciously fun dessert experience that you won’t want to miss.