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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/2 packages - pie crust mix (10 oz.)
  • 1/4 cups - brown sugar, packed
  • 3/4 cups - finely chopped walnuts
  • 1 squares - unsweetened chocolate, grated
  • 1 teaspoons - vanilla
  • 1 tablespoons - water
  • Filling
  • 1/2 cups - butter, softened
  • 3/4 cups - granulated sugar
  • 1 squares - melted unsweetened chocolate, cooled
  • 2 teaspoons - instant coffee
  • 2 - eggs
  • Coffee Topping
  • 2 cups - heavy cream
  • 2 tablespoons - instant coffee
  • 1/2 cups - powdered sugar
  • Directions:

    For Pie Crust:

    Mix all crust ingredients together well and press firmly into well-greased pie plate. Bake at 375 degrees F for 15 minutes. Cool.

    For Filling:

    Beat together butter and sugar until creamy. Add melted, cooled chocolate and coffee. Blend and then add one egg; beat for 5 minutes. Add remaining egg, and beat for another 5 minutes.

    Pour filling into baked pie shell and refrigerate (covered) overnight.

    Next day make the Coffee Topping:

    Beat cream into soft peaks; add coffee and sugar (mixed) gradually and beat until stiff. Spread over pie and garnish with chocolate curls.

    Brief Description

    Chocolate toffee pie baked in chocolate walnut crust, refrigerated overnight, and topped with coffee flavored whipped cream before serving.

    Main Ingredient:


    Category:  Pies

    Cuisine:  American

    Prep Time: 45 min
    Cook Time: 15 min

    Posted By:


    Posted On:

    November 13, 2018

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