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Parve
Easy
10 Servings
Allergens 
1 Hour, 30 Minutes
Diets
No Diets specified
I first tried this recipe for my son’s aufruf last year. We had a beautiful seudah and nobody was able to put a pea in afterward, but somehow they all finished their portions of dessert, amidst oohs and aahs. Thanks, Sarah S.
1 and 1/2 cups almonds or walnuts
6 tablespoons flour
1/3 cup brown sugar
1/2 teaspoon nutmeg or to taste
2 tablespoons margarine
2 egg yolks
1 and 1/2 (12-oz)(355-ml) containers pareve whipping cream
12 and 1/4 ounces (350 grams) good-quality chocolate
1 tablespoon Gefen Vanilla
2 tablespoons coffee granules, dissolved in a bit of water
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Place all crust ingredients in a blender or food processor and blend until well mixed. Pat in a deep pie pan. Bake for 10 minutes. Cool.
In a pot over hot water, place two egg yolks with one and a half containers whipped topping and cook together for eight minutes, mixing with a whisk from time to time. Add chocolate and vanilla and mix until chocolate is melted. Pour 2/3 of this mixture onto crust. Chill in freezer until mixture hardens.
Place remaining 1/3 of mixture in fridge. Stir dissolved coffee into reserved mixture and pour over the layer in the pan. If you want a thicker coffee layer, add another 1/2 container whipping cream, or more, if desired.
Place pie in freezer until ready to serve. Garnish with coffee beans and/or dried rosebuds (available where dried tea mixtures are sold loosely. In Israel — in the shuk).
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