Coffee Toffee Pie
6 to 8 servings
1 square unsweetened chocolate
2 teaspoons instant coffee granules
1/4 pound butter, softened
3/4 cup sugar
2 eggs or egg substitute
1 (9-inch) prebaked piecrust
2 cups whipping cream
2 tablespoons instant coffee granules
1/2 cup powdered sugar
Shaved chocolate
Melt chocolate and 2 teaspoons instant coffee together in a double boiler. Allow to cool. Beat butter and sugar together in a mixing bowl until light and creamy. Blend in cooled chocolate mixture. Add eggs, one at a time, beating 5 minutes after each addition. Turn mixture into a pastry shell, cover and refrigerate overnight. Combine whipping cream, 2 tablespoons instant coffee and powdered sugar in another mixing bowl and refrigerate for 1 hour. When thoroughly chilled, whip until stiff. Spread over top of pie, mounding toward center. Garnish with shaved chocolate.
Creekside Bar and Grill
