Kosher for Pesach Coffee Toffee Chocolate Pie

We’re so excited to share this Kosher for Pesach Coffee Toffee Chocolate Pie from Simply Pesach and Beyond. Rivky Kleiman’s Coffee Toffee Pie is one of our favorite year round desserts. With  a little tweaking she has turned it into a year round dessert that can be served on
Pesach or as gluten-free dessert. 

Kosher for Pesach Coffee Toffee Chocolate Pie

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Ingredients

  

Chocolate Nut Crust

• 1 1/4 cups whole hazelnuts
• 1/3 cup (5 1/3 Tbsp) margarine softened
• 1/2 cup dark brown sugar
• 1/2 cup ground pecans or walnuts
• 1 tsp pure vanilla extract
• 1 ounce bitter sweet chocolate grated

Toffee Filling

• 1 cup (2 sticks) margarine
• 4 ounces bittersweet chocolate broken into pieces
• 4 eggs lightly beaten
• 2 cups powdered sugar
• 2 tsp pure vanilla extract

Coffee Topping

• 8 ounces nondairy whipping cream defrosted
• 1 tsp instant coffee granules
• 1 tsp pure vanilla extract
• 1/4 cup powdered sugar

Optional Garnishes

• Viennese Crunch chopped
• chocolate curls or drizzle

Instructions

 

• Preheat oven to 350°F.
• Prepare the chocolate nut crust: Place hazelnuts into a baking pan; toast for 5-6 minutes. Allow nuts to cool slightly. Transfer nuts to a food processor fitted with the S-blade; pulse until coarse crumbs form, with no big pieces.

  Transfer nuts to a medium bowl. Add remaining crust ingredients; mix well. Press crumbs into a 9-inch round pan or oven-to-tableware dish. Bake for 15 minutes, uncovered. Carefully, as it will appear loose, remove pan from oven; set aside to cool. Crust will become firm as it cools.
• Prepare the toffee filling: In a double boiler, melt margarine and chocolate. Stir in beaten eggs until combined. Slowly stir in powdered sugar until completely dissolved and smooth, this will take a few minutes. Remove from heat; stir in vanilla. Allow mixture to cool slightly.

  Pour filling over the crust. Freeze until firm. (Freezing the pie on a stainless-steel baking sheet speeds up the process.)
• Prepare the coffee topping: In the bowl of an electric mixer fitted with the whisk attachment, beat whipping cream until soft peaks form. In a small cup, combine coffee and vanilla; stir until coffee has dissolved. Add coffee mixture and powdered sugar to the whipped cream. Beat until stiff peaks form.

  Smooth topping over the firmly frozen filling. Return pie to the freezer until solid. Serve with optional garnishes of choice.

Notes

Recipe is from Simply Pesach and Beyond