Coffee Toffee Pie

  • Yield: 8 servings


1 1/2cups chocolate wafer crumbs
1/4cup brown sugar
1/4cup margarine, softened
-- Few nuts, finely chopped
First Layer:
1/2cup butter, softened
3/4cup granulated sugar
1-- (1-ounce) square unsweetened chocolate, melted
2teaspoons instant coffee
2-- eggs
Second Layer:
2cups cream
2tablespoons instant coffee
1/2cup powdered sugar
-- Chocolate curls


  1. To prepare the crust.  Mix wafer crumbs, brown sugar, butter and nuts together.  Press mixture into a 9-inch pan.  Bake at 350F for 10 minutes. Cool.
  2. To prepare the first layer.  In a small bowl beat butter at medium speed until creamy.  Gradually add sugar.  Beat until light.  Mix melted chocolate and instant coffee.  When chocolate is cooled, blend into butter mixture.  Add 1 egg and beat 5 minutes.   Add another egg and beat 5 minutes more.  Pour into pie shell and refrigerate overnight.
  3. To prepare second layer.  The next day combine the cream, instant coffee, and powdered sugar.  Refrigerate covered for 1 hour.  Then whop until stiff.  Spread on pie and garnish with chocolate curls.  Refrigerate several hours before serving.  Remove from refrigerator 5 or 10 minutes before cutting.


Recipe reprinted with permission from The Junior League of Eugene’s  A Taste of Oregon (Eugene, Oregon, 1980).