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Recipe by Rivky Kleiman

Toffee Pie with Coffee Hazelnut Topping

Toffee Pie with Coffee Hazelnut Topping add or remove this to/from your favorites
Parve Parve
Medium Medium
10 Servings
Allergens

Simple yet delicious. This toffee pie will certainly become a family favorite.

Ingredients

Crust

Filling

  • 3 and 1/2 oz (100 g) good-quality bittersweet chocolate (I used Noblesse)

  • 1/2 cup + 2 tablespoons margarine

  • 1 cup sugar

  • 1/2 cup Gefen Honey

  • 1/2 teaspoon salt

Coffee Truffle Topping

  • 1 (8-oz./226-g.) container pareve whipping cream

  • 1/4 cup confectioners’ sugar

  • 1 teaspoon Gefen Vanilla Extract

  • 1 tablespoon coffee granules, dissolved in 2 tablepoons hot water

  • 1 ounce (30 grams) pareve Rosemarie chocolate, grated

  • chocolate coffee beans, for topping

Directions

Make the Pie

1.

Preheat oven to 350°F (175°C).

2.

Place chocolate and margarine in a medium-sized bowl. Melt in the microwave at 20-second intervals, stirring well between each interval, until melted.

3.

Add all remaining filling ingredients. Beat with a hand mixer for one full minute.

4.

Pour filling into graham cracker crust and bake for 35 minutes. Do not overbake. Mixture will still be a bit jiggly. Cool completely and freeze.

Top and Serve

1.

Beat pareve whipping cream to soft peaks. Add in confectioners’ sugar, vanilla, dissolved coffee, and grated chocolate. Beat to stiff peaks.

2.

Top toffee pie with coffee truffle topping and garnish with chocolate coffee beans. Return to freezer until ready to serve.

Notes:

Allow to thaw for 5 minutes before slicing and serving.
Toffee Pie with Coffee Hazelnut Topping

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