Blum's Coffee-Toffee Pie

Prep time: 50 minutes

Cook time: 15 minutes

Serves: 8

Jean Marie Faulkner of Sacramento loves Blum's of San Francisco and was hoping for any of its recipes. Anne Gilroy of Sacramento would order this pie at the Blum's on Freeport Boulevard many years ago. She bought the recipe card that was available at the cash register and has made this delicious pie many times.

Ingredients:

English toffee pastry shell:

1 stick (half package) pie crust mix

¼ cup packed brown sugar

¾ cup chopped walnuts

1 square unsweetened chocolate, grated

1 teaspoon vanilla

1 tablespoon water

Chocolate-coffee filling:

½ cup butter

¾ cup sugar

1 square unsweetened chocolate, melted and cooled

2 teaspoons instant coffee

2 pasteurized eggs

Whipped cream topping:

1 cup heavy cream

1 teaspoon instant coffee

1 tablespoon powdered sugar

Instructions:

For pastry shell: Using pastry blender or fork, crumble pie crust until very fine. Blend in brown sugar, nuts and grated chocolate. Remove 1 tablespoon mixture (and sprinkle in shallow pan) to be baked at the same time as crust.

Add water and vanilla to remaining pastry. Blend well. Press firmly into bottom and sides of well-buttered 8-inch pie pan. Moisten fingers with cold water for easy handling of pastry. Bake crust at 375 degrees for 15 minutes. Bake separate pastry crumbs for five minutes. Cool.

For filling: Cream butter. Add sugar gradually, beating until light and fluffy. Stir in chocolate and instant coffee. Add (pasteurized) eggs, one at a time, beating five minutes after each addition. (Use hand beater or medium speed on electric mixer.) Pour into cool English toffee pastry shell.

For topping: Whip cream until stiff. Fold in instant coffee and powdered sugar. Spread topping on pie. Sprinkle with crumbs previously separated. Chill two hours before serving.

Note: The prep time does not include the two-hour chill time after the pie is prepared. Pasteurized eggs are real, whole eggs (not egg substitutes) that have been heat-treated to eliminate the risk of salmonella. They are found in cartons in the dairy department with the regular eggs. Use pasteurized eggs any time a recipe calls for uncooked eggs, such as this recipe.

Per serving: 536 calories; 7 grams protein; 41 grams carbohydrates; 40 grams fat (19 saturated, 14 monounsaturated, 7 polyunsaturated); 125 milligrams cholesterol; 178 milligrams sodium; 2 grams fiber; 65 grams sugar; 65 percent calories from fat.

This story was originally published May 21, 2008 at 8:11 AM with the headline "Blum's Coffee-Toffee Pie."