Coffee Toffee Pie
I remember my mother making this dessert when I was a kid and my family loved it. Now I'm making dessert for Thanksgiving, and thought of it, but the recipes that I have found use raw egg in the topping and then it's not cooked after that. Times have changed... Don't want to poison any guests. Would egg beaters work? Anyone have a recipe for Coffee Toffee Pie without raw eggs???
Don't know. Blum's is a long gone, very famous, establishment in LA and this is the only Coffee/Toffee pie I know. I think they also had a branch in the downtown, long gone I. Magnin. I think they were at the corner of Beverly Drive/Wilshire Blvd. Lots of this is a blur to me these days, but Blum's was famous for this pie and other sweets and treats! Better than sex? Well, depends on with whom, but truly, if my memory recalls, decadent, without a doubt!
I did a quick search for the 'Better Than Sex' dessert, and I don't think they are the same as that one has chocolate chips?
I personally would not be concerned with uncooked eggs in the Coffee/Toffee pie...but that's me...there are raw eggs or near raw eggs in many things...don't know how hot an egg should be heated to be considered safe...I just don't have this concern in my life.
Scroll down to the recipe...supposedly the original from Blums..
have a recipe of Blum's Coffe Toffee Pie, that my mom got from her friend who after eating it asked for the recipe.
Blums’ Coffee --Toffee Pie
1⁄2 pkg pie crist mix 1 T water
1⁄4 cup Lt brown sugar, firm 1 t vanilla
3⁄4 C Fine chopped walnuts
1 square unsweetend chocolate grated
1⁄2 C soft butter or margarine 3⁄4 C granulated sugar 2 t instant coffee
1 square unsweetened chocolate -- melted/cooled
(use 1⁄2 recipe
)2 C heavy cream
2 T instant coffee
1⁄2 C powdered sugar
METHOD Preheat oven to 375 degrees f.
Make pastry shell
In medium bowl combine 1st 4 ingredients. Add water and vanilla.
Using fork, mix until well blended
Turn into well greased 9” pie plate -- Press firmly against bottom and sides of pie plate.
Bake 15 min. Cool shell in pie plate on wire rack
---Meanwhile, make filling---
In small bowl w/ electric mixer at medium speed beat butter til creamy.
Gradually add granulated sugar, beating til light.
Blend in cool melted chocolate and 2t instant coffee
Add egg; Beat 5 minutes; Add remaining egg, beat 5 minutes longer.
Turn filling into baked pie shell.
Refrigerate the pie, covered, over night.
In large bowl combine cream with 2T instant coffee and powdered sugar
Refrigerate mixture covered 1 hour
Beat cream until stiff
Decorate pie with topping
Using Pastry bag with # 6 decorating tip if desired
Garnish with chocolate curls.
Refrigerate the pie at least 2 hours
--Makes 8 servings-- Delicious