National Pie Day 2017 - Adam's Coffee Toffee Chocolate Pie

January 23 is National Pie Day so I decided to make a wonderful pie I have made before. The original recipe was called Blum's Coffee Toffee Pie and was taken from a restaurant that no longer exists in San Francisco, California. The Wives with Knives site has the original recipe along with more information about the restaurant and the pie

Unfortunately the recipe calls for raw eggs so that sent me on a hunt throughout markets in Fort Myers looking for pasteurized eggs--I didn't want anyone to get sick from raw eggs. Pasteurized eggs no longer exist in Fort Myers! I might have to check health food stores in the area, but I gave up after two hours of searching.

My recipe is similar, but not the same, but it sure makes a good pie and it is fairly easy to make! Enjoy!

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.

Nothing like a good cup of coffee to go with the Coffee Toffee Chocolate Pie!

Adam’s Coffee-Toffee Chocolate Pie

Crust:

1 refrigerated pie crust

2 tablespoons brown sugar

3 tablespoons finely chopped walnuts

1/4 cup dark chocolate chips

Filling

1 package cook and serve chocolate pudding

2 cups milk

2 teaspoons powdered instant coffee

2 tablespoons butter

Topping

1 1/2 cups heavy cream, chilled

6 tablespoons confectioners’ sugar

1 1/2 tablespoons powdered instant coffee

1 tablespoon grated semi-sweet chocolate  or chocolate curls

Preheat the oven to 425° F.

Crust:

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.

Filling:

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. 

Topping:

Combine the cream, confectioners’ sugar, and instant coffee in a large mixing bowl of an electric mixer. Beat until the mixture is stiff. Spread the topping in swirls over the chilled pie and sprinkle with the grated chocolate or chocolate curls.

Refrigerate for at least 4 hours before serving.