Tuesday, December 20, 2011

Elizabeth's Favorite Pie

With Christmas less than a week away, we're sure you're all in the midst of menu planning and hunting for the perfect holiday desserts to include on your table. This pie is one that Elizabeth makes every year, and can be found in  vintage cookbook  Under the Mushroom, from an old Dallas restaurant, The Little Mushroom.

Little Mushroom Coffee-Toffee Pie

Pastry Shell:
1/2 pkg pie crust mix
1/4 cup light brown sugar, packed
3/4 cup finely chopped walnuts
1 square unsweetened chocolate, grated
1 tsp vanilla

1/2 cup butter, softened
3/4 cup sugar
1 square unsweetened chocolate, melted and cooled
2 tsp instant coffee
2 eggs

2 cups heavy cream
2 Tbsp instant coffee
1/2 cup confectioner's sugar
Chocolate curls (to make, shave unsweetened chocolate with a potato peeler)

Preheat oven to 375 degrees. In a mixing bowl combine the pue crust mix, brown sugar, walnuts and chocolate. Add 1 Tbsp water and the vanilla, using a fork until well blended. Turn into a greased 9" pie plate. Press firmly against the bottom and sides of the plate. Bake for 15 minutes. Allow to cool.

In a separate mixing bowl, beat butter until creamy. Gradually add the sugar, beating until light. Blend in the chocolate and coffee. Add 1 egg. beat five minutes, and add remaining egg, then beat for an additional five minutes. Turn filling into baked, cooled pie shell. Refrigerate, covered, overnight.

In a large bowl, combine cream, coffee and sugar. Refrigerate, covered, for one hour. Beat cream mixture until stiff. Spread on pie filling and garnish with chocolate curls. Refrigerate at least two hours before serving.

This is what your end result should look like! Image via Flickr.

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