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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I created this sweet coffee-flavored recipe as an entry for our state fair, adding the toffee topping to dress it up . I'm glad I did— the pie won first place and is now a family holiday favorite! Ingredients:
2/3 cup sugar |
1/2 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
2 cups milk |
3 tablespoons instant coffee granules, crushed |
3 egg yolks, lightly beaten |
2 tablespoons butter |
2 teaspoons vanilla extract |
1 chocolate crumb crust (9 inches) |
topping: |
1 teaspoon instant coffee granules |
1 cup heavy whipping cream |
2 tablespoons confectioners' sugar |
1/2 teaspoon vanilla extract |
1 heath candy bar (1.4 ounces), crushed |
Directions:
1. In the top of a double boiler, combine the sugar, flour and salt; gradually stir in milk until smooth. Cook and stir over boiling water until thickened, about 10 minutes. Stir in coffee granules.
2. Gradually stir a small amount into egg yolks; return all to pan. Cook and stir for 3 minutes. Remove from the heat; add butter and vanilla. Cool for 30 minutes. Pour into crust; chill.
3. In a bowl, dissolve coffee granules in a small amount of cream. Add sugar, vanilla and remaining cream. Whip until stiff peaks form. Spread over filling; sprinkle with crushed candy bar. Chill. Yield: 6-8 servings.
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