Blum'S Coffee-Toffee Pie - cooking recipe

Ingredients

Pastry Shell
4 ounces packaged pie crust mix
1/4 cup light brown sugar, firmly packed
3/4 cup finely chopped walnuts
1 unsweetened chocolate square, grated
1 teaspoon vanilla
Filling
1/2 cup butter, softened
3/4 cup sugar
1 unsweetened chocolate square, melted and cooled
2 teaspoons instant coffee
2 eggs
Topping
2 cups heavy whipping cream
2 tablespoons instant coffee
1/2 cup powdered sugar

Preparation

For the pastry shell,mix all ingredients together well and turn into a well greased 9 inch pie plate.
Press mixture firmly into bottom and up the sides of pie plate.
Bake at 375 degrees for 15 minutes.
Cool the pastry shell in the pie plate on a wire rack.
For the filling,in a small bowl with an electric mixer at medium speed,beat butter until creamy.
Gradually add sugar,beating until light.
Blend in cool,melted chocolate and 2 teaspoons instant coffee.
Add 1 egg and beat 5 minutes.
Add egg number 2 and beat 5 more minutes.
Turn filling into cooled pastry shell.
Refrigerate pie,covered,overnight.
Next day make topping.
In a large bowl,combine cream with instant coffee and powdered sugar.
Refrigerate mixture,covered,for one hour.
Beat cream mixture until stiff.
Decorate pie with topping.
If you feel like being really fancy add chocolate curls as a garnish.
Refrigerate for 2 hours berfore serving.