Toffee Pie with Coffee Hazelnut Topping

 

• 

• Cooking and Prep: 5 h
• Serves: 10
• Contains:

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

READ MORE

Ingredients (15)

Crust

• 1 Glicks Graham Cracker Crust

  X

  

  Glicks Pie 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

  X

  

  Gefen Pure Honey

• 1/2 teaspoon salt

• 1/4 cup flour

• 1 teaspoon Gefen Vanilla Extract

  X

  

  Gefen Pure Vanilla Extract

• 3 eggs

Coffee Truffle Topping

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

• 1/4 cup confectioners’ sugar

• 1 teaspoon Gefen Vanilla Extract

  X

  

  Gefen Pure 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

Save To Recipe Box Select All IngredientsDeselect All Save To Shopping List

Start Cooking

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.

Note:

Allow to thaw for 5 minutes before slicing and serving.