Toffee Pie with Coffee Hazelnut Topping
Recipes and food styling by Rivky Kleiman | Photography by Hudi Greenberger
Sticky sweet and chocolatey toffee topped with puffed creamy peaks hinting at the flavor of good coffee. What’s not to love?
INGREDIENTS
YIELDS 10 SERVINGS
- 1 graham cracker crust
FILLING
- 3½ oz (100 g) good-quality bittersweet chocolate (I used Noblesse)
- ½ cup + 2 Tbsp margarine
- 1 cup sugar
- ½ cup honey
- ½ tsp salt
- ¼ cup flour
- 1 tsp vanilla extract
- 3 eggs
COFFEE TRUFFLE TOPPING
- 1 8 oz (25 g) pareve whipping cream
- ¼ cup confectioners’ sugar
- 1 tsp vanilla extract
- 1 Tbsp coffee granules dissolved in 2 Tbsp hot water
- 1 oz (30 g) pareve Rosemarie chocolate grated
- chocolate coffee beans for topping
PREPARATION
Preheat oven to 350°F (175°C). Place chocolate and margarine in a medium-sized bowl. Melt in the microwave at 20-second intervals stirring well between each interval until melted. Add all remaining filling ingredients. Beat with a hand mixer for 1 full minute. Pour filling into graham cracker crust and bake for 35 minutes. Do not overbake. Mixture will still be a bit jiggly. Cool completely and freeze.
FOR TOPPING
Beat pareve whipping cream to soft peaks. Add in confectioners’ sugar vanilla dissolved coffee and grated chocolate. Beat to stiff peaks. Top toffee pie with coffee truffle topping and garnish with chocolate coffee beans. Return to freezer until ready to serve. Allow to thaw for 5 minutes before slicing and serving.
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