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Parve
Medium
10 Servings
Allergens 
4 Hours, 15 Minutes
Diets
Here is a dessert that is an oldie but goodie.
1 and 1/4 cup rolled oats
1/3 cup margarine
1/2 cup brown sugar
1/2 cup ground pecans or walnuts
1 ounce (28 grams) grated chocolate
1 teaspoon Gefen Vanilla Extract
1 cup margarine
4 ounces (115 grams) Elite Bittersweet Chocolate
4 eggs, beaten
2 cups confectioners’ sugar
2 teaspoons Gefen Vanilla Extract
1 8-oz. (236-ml.) container non-dairy whipping cream
1 teaspoon coffee granules
1 teaspoon Gefen Vanilla Extract
1 and 1/2 tablespoons vanilla sugar
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Combine all crust ingredients and press into nine-inch round pan or oven-to-tableware. Bake for 15 minutes.
In a double boiler, melt margarine and chocolate. Stir beaten eggs into the melted margarine and chocolate. Slowly stir in the confectioners’ sugar until smooth. Remove from flame, then add the vanilla. Stir until smooth. Pour toffee mixture over crust. Freeze until firm.
Meanwhile, beat the whipping cream until stiff peaks form. Add in coffee, vanilla extract, and vanilla sugar. Smooth topping over the frozen toffee layer and return pie to freezer.
Once fully frozen, you can decorate with crushed Viennese crunch, shredded chocolate, or chocolate curls.
Photography: Daniel Lailah Food Style: Amit Farber
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Can you make this in ready-made pie crust?
Hi Chaya,
Absolutely! Sounds like a great way to save some time heading into the bustling high holiday season.
-Chana Tzirel from Kosher.com
how long before serving do u remove from the freezer?
right before
best pie ever this is one of my favorites!!!
Rivky Kleinman sure knows how to make a fabulous dessert!