|
|
Coffee-toffee pie with nutty crust
Note that raw eggs are used in the filling, which food safety experts warn could carry disease-causing bacteria. Use your judgment and, if you do make this recipe, choose the freshest possible eggs.
For the pastry shell: - 1 cup flour
- 1/2 cup shortening
- 1/4 teaspoon salt
- 3 tablespoons sour cream
- 1/4 cup brown sugar
- 3/4 cup finely chopped walnuts
- 1 square unsweetened chocolate, grated
- 1 tablespoon water
- 1 teaspoon vanilla
For the filling:
- 1/4 cup butter, softened
- 3/4 cup sugar
- 1 square unsweetened chocolate, melted and cooled
- 1 teaspoon instant coffee
- 2 eggs
For the topping:
- 2 cups whipping cream
- 2 tablespoons instant coffee
- 1/2 cup powdered sugar
For garnish:
- Chocolate curls (optional)
Pastry shell: Combine all pastry shell ingredients in the bowl of a food processor and process with dough blade until dough forms into a ball. Press the dough firmly into a well-greased 9-inch pie plate. Bake at 375 degrees for 15 minutes. Allow to cool on a wire rack.
Filling: In the bowl of an electric mixer, beat butter until creamy. Gradually add sugar, beating until light and fluffy. Blend in melted chocolate and instant coffee. Add 1 egg, beat 5 minutes. Add remaining egg, beat 5 minutes longer. Spoon filling into baked pie shell and refrigerated overnight, covered.
Topping: The following day, in a large bowl, combine cream with coffee and sugar. Refrigerate, covered, for one hour. Beat cream mixture until stiff peaks form. Decorate with chocolate curls. (Make these by shaving a bar of chocolate with a vegetable peeler.)
Makes 8 servings.
Per serving: (without chocolate curls). 700 calories, 54 g fat, 25 g saturated fat, 155 mg cholesterol, 170 mg sodium, 51 g total carbohydrate, 2 g fiber, 36 g sugar, 7 g protein
Servings: 6
Ingredients:
FOR CRUST:
- 1/4 CUP, Granulated Sugar
- 1-1/2 cups, Rice Crispies, partially crushed...
- 1/2 oz, fine-quality bittersweat chocolate(not unsweetened)finely chopped...(1-1/2 Tbls)
FOR FILLING: - 2 tsp, Instant Coffee, granules or powder...
- 2 cups, 1% milk...
- 1/2 tsp, unflavored gelatin...
- 3 tbls, cornstarch...
- 3 ozs, fine-quality bittersweat chocolate(not unsweetened)finely chopped...
- 1/4 cup, packed light Brown Sugar...
- 2 tsps, Dark Rum...
FOR TOPPING:
- 1/3 cup, well chilled Heavy cream...
- 1 tsp, packed light Brown Sugar...
- 1/4 tsp, Instant Coffee, granules or powder...
- 1 tsp, Dark Rum...
GARNISH:
Bittersweat chocolate shavings (about 1/2 oz, shaved with a vegetable peeler from a bar of chocolate)...
SPECIAL EQUIPMENT:
a 7" springform pan or an 8 - 9 inch pie plate...
Instructions:
MAKE CRUST:
* Cook sugar in a dry small nonstick skillet over moderate hea, undisturbed until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep Golden caramel...2 - 3 min...
* Remove pan from heat, ten 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 tbls milk in a small bowl, then stir in gelatin and letb stand.
* Whisk together cornstarch and remaining 1-7/8 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 mins; 1% milk curdles easily if heated to quickly). Continue to simmer, stirring, 2 mins.
* Remove from heat, then add gelatin mixture, chocolate, brown sugar and rum, whisking until smooth, about 1 min. 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 temp, 3 - 5 mins, then pour over crust in pan. Chill, covered, until set, about 3 hours.
MAKE TOPPING:
* Beat cream with Brown sugar using an electric mixture 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.
COOK'S NOTE:
If using pie plate, do not unmold.
Each serving, including garnish = about 280 calories and 12 grams of fat.
|
|
