|Adam's Coffee Toffee Chocolate Pie - Finished product!|
|Rolling in the brown sugar and chopped nuts.|
|Pie shell ready for oven. Use a pie weight to keep crust uniform.|
Adam’s Coffee-Toffee Chocolate Pie
1 refrigerated pie crust
1 package cook and serve chocolate pudding
1 1/2 cups heavy cream, chilled
Preheat the oven to 425° F.
Unroll pie crust. Sprinkle with brown sugar and walnuts. Use rolling pin to lightly press brown sugar and walntus into dough. Line a 9-inch pie pan with the rolled-out dough, prick all over with a fork, then press a piece of heavy-duty foil snugly into the pie shell. Bake for 6 minutes, remove the foil, and bake for about 10 minutes more, until dry and crisp. Sprinkle chocolate chips over crust. Return to oven for 1 minute. Then use back of tablespoon to spread chocolate over bottom of crust.
Combine powdered chocolate pudding mix and instant coffee granules. Add milk and cook as directed. After pudding is cooked quickly stir in 1 tablespoon butter until combined. Pour into pie shell. Allow the pie to chill for at least four to six hours before adding the topping.
Refrigerate for at least 4 hours before serving.