Coffee Buttercrunch Pie revisited

Coffee Buttercrunch Pie
Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 355.

(Note: This recipe uses uncooked eggs in the filling)

 

This is one of the most popular recipes on the blog and since I didn't make the crust exactly as Maida instructed the first go-around, I thought it was time I gave this a re-vamp. The recipe originated from Blum's in San Francisco where it was called "Coffee-Toffee Pie". 

 

This time I did make the crust with a pie crust mix and it is incredibly delicious. So much better than a pre-bought crust or the graham-cracker method I used the first time. 

 

Since she did not give a measurement for the pie crust mix (she just says "1/2 package), I wasn't exactly sure what size package she was referring to and there are many different brands and sizes. I used one of the smaller packages which amounts to approximately 5-6 ounces. I do think more is needed, especially if you want the crust to cover the sides. I only had enough to do a bottom crust layer.

 

So here it is again, made with the exact instructions, and I documented it on YouTube. Enjoy! 

CRUST

(This may be doubled. The extra crust may be frozen.)

1/2 package pie crust mix (about 5-6 ounces but you may need more - see my comments above)
1 oz. unsweetened chocolate
1/4 cup firmly packed brown sugar
2 1/2 oz. (3/4 cup) walnuts (or pecans), finely chopped
1 tsp. vanilla extract
1 TBS. water

Place the pie crust mix in a mixing bowl.

Process the chocolate until it is very fine. Add the sugar and nuts. Pulse briefly and transfer to a mixing bowl. Mix the vanilla and water and drizzle it over the mixture. Use a fork to stir and toss. The mixture will be lumpy and crumbly but it will hold together when pressed into the pan.

Press the mixture into a greased 9" pie pan. Bake at 350 for 12-15 minutes.


FILLING

1 oz. unsweetened chocolate
1/4 lb. (1 stick) butter
3/4 cup light brown sugar, firmly packed
2 tsp. instant coffee
2 eggs

Melt the chocolate over hot water and set aside to cool.

Beat the butter to soften it.

 

Gradually add the sugar and beat at medium speed for about 2 minutes.

Beat in the cooled melted chocolate and the instant coffee.

Add the eggs, one at a time, beating for 5 minutes after each, scraping the bowl as necessary.

 

Pour the filling into the crust. (Note: The crust photos are from the first time making this and it appears slightly different.)

Smooth out the filling and refrigerate for 5-6 hours or overnight. You can also freeze it (freeze until the filling is firm, then wrap it airtight.) Frozen pies should be uncovered and thawed in the refrigerator overnight.

TOPPING

Prepare the topping a few hours before serving.

2 cups heavy cream
2 TBS. instant coffee
1/2 cup confectioners sugar
Optional: Coarsely grated semisweet chocolate

Whip the cream with the coffee and sugar in a chilled bowl with chilled beaters until firm. Do not overbeat (just until it holds its shape). Smooth over the filling (you can use a pastry bag if you want it be fancy). Sprinkle with grated chocolate (optional).