Coffee toffee pie is a classic dessert that combines the flavors of coffee, toffee, and creamy filling into one delicious treat. It's a pie that is perfect for any occasion, whether it's a special event or just a weeknight dessert. With its combination of sweet and bitter flavors, it's sure to satisfy any sweet tooth.
Check out the recipes below so you can choose the best recipe for yourself!
COFFEE TOFFEE "PIE"
Categories Coffee Milk/Cream Rum Chocolate Dessert Chill Gourmet Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- Make crust:
- Cook sugar in a dry small nonstick skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 2 to 3 minutes.
- Remove pan from heat, then immediately stir in Rice Krispies and quickly transfer to springform pan, spreading evenly over bottom and smoothing top with back of a small spoon. (If using pie plate, press crust up side of plate slightly.)
- Sprinkle chopped chocolate evenly over warm crust to melt, then spread melted chocolate with back of spoon to cover crust. Cool until chocolate is hardened.
- Make filling:
- Dissolve instant coffee in 2 tablespoons milk in a small bowl, then stir in gelatin and let stand.
- Whisk together cornstarch and remaining 1· cups milk in a 1 1/2- to 2-quart heavy saucepan and bring to a simmer over low heat, stirring constantly (this will take about 15 minutes; 1% milk curdles easily if heated too quickly). Continue to simmer, stirring, 2 minutes.
- Remove from heat, then add gelatin mixture, chocolate, brown sugar, and rum, whisking until smooth, about 1 minute. Transfer mixture to a metal bowl set in a larger bowl of ice and cold water. Cool filling, whisking constantly (so gelatin doesn't set unevenly), just to room temperature, 3 to 5 minutes, then pour over crust in pan. Chill, covered, until set, about 3 hours.
- Make topping:
- Beat cream with brown sugar using an electric mixer until it just holds stiff peaks. Dissolve instant coffee in rum and fold into cream.
- Spread evenly over chilled custard, then run a thin sharp knife around edge of "pie" and remove side of pan.
BLUM'S COFFEE-TOFFEE PIE
Make and share this Blum's Coffee-Toffee Pie recipe from Food.com.
Provided by mydesigirl
Categories Pie
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For the pastry shell,mix all ingredients together well and turn into a well greased 9 inch pie plate.
- Press mixture firmly into bottom and up the sides of pie plate.
- Bake at 375 degrees for 15 minutes.
- Cool the pastry shell in the pie plate on a wire rack.
- For the filling,in a small bowl with an electric mixer at medium speed,beat butter until creamy.
- Gradually add sugar,beating until light.
- Blend in cool,melted chocolate and 2 teaspoons instant coffee.
- Add 1 egg and beat 5 minutes.
- Add egg number 2 and beat 5 more minutes.
- Turn filling into cooled pastry shell.
- Refrigerate pie,covered,overnight.
- Next day make topping.
- In a large bowl,combine cream with instant coffee and powdered sugar.
- Refrigerate mixture,covered,for one hour.
- Beat cream mixture until stiff.
- Decorate pie with topping.
- If you feel like being really fancy add chocolate curls as a garnish.
- Refrigerate for 2 hours berfore serving.
Nutrition Facts : Calories 640.9, Fat 50.2, SaturatedFat 25.5, Cholesterol 164.9, Sodium 234.8, Carbohydrate 46.6, Fiber 1.9, Sugar 33.3, Protein 6.7
BUTTER PECAN-TOFFEE PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and pulse until it is in pea-size pieces. Whisk the egg yolk with 1/4 cup ice water; add 2 tablespoons to the food processor and pulse a couple of times. Add the remaining egg mixture and pulse a few more times until the dough just comes together but is still crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.
- Meanwhile, make the filling: Whisk the eggs, brown sugar, corn syrup, melted butter, vanilla and butter extracts, lemon juice, salt, pecans and toffee bits in a large bowl until combined. Pour the filling into the chilled crust. Transfer the pie to the hot baking sheet and reduce the oven temperature to 350 degrees F. Bake until the crust is deep golden and the filling is set around the edge but still jiggly in the center, 55 minutes to 1 hour. (Tent the crust with foil if it browns too quickly.) Transfer to a rack and let cool completely.
CHOCOLATE PIE WITH TOFFEE SAUCE & COFFEE CREAM
More like a cheesecake than a tart, try this impressive and indulgent dessert that can be made ahead for easy entertaining
Provided by John Torode
Categories Dessert
Time 50m
Number Of Ingredients 18
Steps:
- In a food processor, blend the biscuits with the butter and coconut to make the base for the pie. Press it into a deep 21cm fluted tart tin, going all the way up the sides and making sure the corners are not too thick.
- In a large saucepan, melt both chocolates with the milk and cream over a very low heat, stirring slowly all the time. In a separate bowl, beat the egg yolks with the cornflour and sugar.
- When the chocolate has melted, add the egg mixture and stir together until it thickens, about 10-12 mins. When the texture is like thick custard, pour it into the tin and even out the top using a spatula. Sprinkle with the hazelnuts and place in the fridge for at least 2 hrs.
- Meanwhile, make the toffee sauce. Dissolve the sugar and 2 tbsp water in a large pan over a low heat. Bring to the boil and cook until golden and caramelised, about 2 mins. Whisk in the butter in small batches, then remove from the heat and stir through the cream. Set aside to cool.
- To make the coffee cream, mix the coffee in 1 tsp boiling water to make a paste. In a large bowl, whip the cream halfway, then add the coffee, sugar and vanilla, and whip until soft peaks form. Cover and chill until ready to serve.
- To serve, cut the pie into wedges. Reheat the toffee sauce in a small saucepan or the microwave and serve with the coffee cream.
Nutrition Facts : Calories 679 calories, Fat 50 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 28 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
TOFFEE MERINGUE PIE
If you've only thought of meringue pie as the lemon kind, then think again. This version with toffee is spectacular
Provided by Gregg Wallace
Categories Dessert
Time 2h
Number Of Ingredients 10
Steps:
- For the pastry, tip the flour into a bowl, then rub in the butter with your fingertips until it resembles breadcrumbs. Add 4-6 tbsp cold water, bit by bit, until a dough is formed. Knead briefly on a floured surface. Shape into a ball, wrap in cling film and chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Roll the pastry on a floured surface into a circle large enough to line a 25cm tart tin with a slight overhang. Cover with tin foil and fill with baking beans. Place on a baking tray and bake for 15 mins before carefully removing the foil and beans. Brush liberally with egg white, place the pastry case back in the oven for 10 mins or until golden, then remove from the oven and trim the edges. Turn the oven down to 150C/130C fan/gas 2.
- For the filling, melt the butter in a pan and stir in the sugar until dissolved completely. In a small bowl, add a little of the milk to the cornflour, working into a smooth paste. Pour remaining milk and cornflour paste into the butter mix, slowly bring to the boil and simmer for 2-3 mins, stirring continuously. Leave to cool slightly. If you've only thought of meringue pie as the lemon kind, then think again. Try making my version with toffee - it involves a bit of work, but the result is spectacular Beating all the time with a whisk, pour ½ the milk mixture onto the egg yolks, then pour back into the rest of the milk. Stirring non-stop, bring to the boil and simmer for 2-3 mins until thick. Turn off the heat, but leave the mixture in the pan - it must be hot when topped with the meringue.
- For the meringue, whisk the egg whites until they are stiff. Sprinkle in half the sugar and whisk again until stiff and shiny, adding the remaining sugar, 1 tbsp at a time and whisking until stiff again. Spoon the hot filling into the pastry case. Spoon the meringue over the top and bake for 35 mins until the meringue is golden and crisping up. Remove from the oven and allow to cool before eating. Best eaten on the day.
Nutrition Facts : Calories 529 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium
FROSTY COFFEE PIE
This pie was inspired by my husband, who loves coffee ice cream, and his mom, who makes a cool, creamy dessert using pudding mix. -April Timboe, Siloam Springs, Arkansas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Spread ice cream topping into crust. In a large bowl, beat the ice cream, dry pudding mix, coffee and milk until blended; spoon into crust., In another bowl, combine the whipped topping and marshmallow creme; spread over top. Sprinkle with chocolate chips. Cover and freeze until firm.
Nutrition Facts : Calories 429 calories, Fat 17g fat (9g saturated fat), Cholesterol 20mg cholesterol, Sodium 463mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 2g fiber), Protein 5g protein.
BANOFFEE (BANANA TOFFEE) PIE
An absolutely decadent banana-toffee pie, recreated after a trip to England. This is a fairly common dessert in Britain, with layers of banana, gooey caramel, and whipped cream on a graham crumb crust. It's very sweet, so a small piece goes a long way! The cooking time may seem long, but that is simply the condensed milk caramelizing on the stove. Top with chocolate curls if desired.
Provided by Tara
Categories Desserts Pies Custard and Cream Pie Recipes Banana Pie Recipes
Time 4h20m
Yield 8
Number Of Ingredients 5
Steps:
- Place unopened can of condensed milk in a large pot; cover with water. Bring to boil; reduce to a simmer. Cover pot with lid and simmer for 3 hours to make the toffee, checking periodically to ensure the can is still immersed and adding more water as needed.
- Remove can from the pot and allow to cool until safe to handle. Rinse with cold running water for 10 minutes to speed up cooling.
- Open carefully and stir toffee until smooth. Spread toffee over the bottom of the prepared graham pie crust. Chill for at least 1 hour.
- Layer sliced bananas on top of the toffee. Beat cream in a large bowl until soft peaks form. Add sugar and continue to beat until fluffy. Spread whipped cream over bananas.
Nutrition Facts : Calories 459 calories, Carbohydrate 60.2 g, Cholesterol 57.4 mg, Fat 22.9 g, Fiber 1.6 g, Protein 6.2 g, SaturatedFat 11.1 g, Sodium 244.6 mg, Sugar 46.7 g
COFFEE TOFFEE CRUNCH-A-BUNCH PIE
Susan Boyle won Best of Show in Professional Division of the 2012 National Pie Championships by the American Pie Council for her Coffee Toffee Crunch a Bunch Pie. Chill time is part of prep time.
Provided by gailanng
Categories Dessert
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- For the Crust; Combine crumbs and sugar. Slowly add butter and mix well. Press into bottom and sides of pie plate. Preheat oven to 400 degrees. Bake for 8 to 10 minutes. Let cool. Once cool, brush melted toffee crunch milk chocolate bar on bottom and sides of crust before filling.
- For the Filling: Whip pudding mix, half and half, heavy whipping cream, coffee, and caramel flavoring until creamy but firm. Fold in by hand the crushed toffee bars. Refrigerate for about 15 minutes. Spoon 1/2 cup caramel topping on bottom of pie crust that has been brushed with melted chocolate. Spoon filling on top of caramel layer. Return to refrigerator for 6 to 8 hours.
- For the Topping: Whip cream and sugar until stiff. Decorate pie as desired with whipped cream and toffee bars.
Nutrition Facts : Calories 983.8, Fat 69, SaturatedFat 42, Cholesterol 214.4, Sodium 401.9, Carbohydrate 90.8, Fiber 1.2, Sugar 62.7, Protein 5.7
TOFFEE CHIFFON PIE
My aunt used to make this years ago and it's so good!
Provided by GINGER P
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time P1DT50m
Yield 8
Number Of Ingredients 11
Steps:
- Sprinkle gelatin over water and set aside for 5 minutes to soften.
- Combine milk, salt, and 4 tablespoons sugar (reserve remaining sugar). Stir until dissolved. Whisk in beaten egg yolks, and heat custard in a double boiler until thickened, stirring constantly.
- Add gelatin and stir until dissolved. Remove from heat and allow to cool to room temperature. Stir in vanilla and toffee chunks.
- In a clean bowl, whip egg whites until stiff peaks form, adding the remainder of the sugar. Fold into custard.
- Pour filling into pie shell. Chill in refrigerator for at least 4 hours or overnight.
- Sprinkle top with toffee bits before serving.
Nutrition Facts : Calories 386.2 calories, Carbohydrate 45.7 g, Cholesterol 78.6 mg, Fat 20.1 g, Fiber 0.4 g, Protein 5.5 g, SaturatedFat 8.4 g, Sodium 376.8 mg, Sugar 22.7 g
COFFEE CREAM PIE
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!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- 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., 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. , 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.
Nutrition Facts :
COFFEE-TOFFEE ICE CREAM TART
Categories Coffee Dairy Dessert Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Make crust and filling:
- Preheat oven to 325°F. Butter 9-inch-diameter tart pan with removable bottom. Mix cookie crumbs and cinnamon in medium bowl. Add melted butter and stir until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of prepared pan. Bake until crust is set, about 9 minutes. Cool completely.
- Sprinkle 2 tablespoons chopped toffee over cooled crust. Spread ice cream evenly in crust. Freeze until firm, at least 4 hours or overnight.
- Make topping:
- Combine cream and butter in medium saucepan. Bring to simmer. Remove from heat. Add white chocolate; let stand 1 minute. Stir until chocolate is melted and smooth. Mix in vanilla. Let topping stand until cool and slightly thickened but still pourable, about 15 minutes.
- Pour white chocolate topping over ice cream tart; tilt pan to cover top of tart completely. Freeze until topping is firm, about 1 hour. Sprinkle remaining toffee over. Freeze until tart is firm, about 4 hours. (Can be prepared 5 days ahead. Cover tightly and keep frozen.)
- Using small knife, carefully loosen crust from pan sides. Gently push up tart bottom to release tart and serve.
COFFEE CREAM PIE
Coffee and pie, long a harmonious pair, are served together as one in this recipe from "Martha Stewart's New Pies & Tarts." Chocolate-covered espresso beans hint at the flavor of the filling below, which is spiked with both instant espresso and coffee liqueur. Martha made this recipe on episode 507 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 13
Steps:
- Whisk together granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 tablespoons espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
- Whisk egg yolks in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, just until it returns to a boil, 1 to 2 minutes.
- Strain through a fine sieve into a large bowl, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon at a time, whisking until each piece melts before adding the next one. Let custard cool, whisking occasionally, about 10 minutes.
- Pour custard into baked and cooled crust. Press plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours (or wrapped tightly with plastic, up to 1 day).
- With the flat side of a chef's knife, crush espresso beans, 1 at a time. Reserve 1 tablespoon large pieces for garnish.
- In a chilled bowl, beat cream, confectioners' sugar, and remaining 1 teaspoon espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture, and spread over pie. Sprinkle with reserved espresso-bean pieces or chocolate curls, and serve immediately.
Tips:
- Use high-quality coffee: The coffee flavor is the star of this pie, so use a rich, flavorful coffee that you enjoy drinking. A dark roast coffee will give you the most intense flavor.
- Make sure your toffee is cooked to the right temperature: The toffee needs to be cooked to a hard crack stage, which means it will reach a temperature of 300 degrees Fahrenheit. If you don't cook it to the right temperature, it will be too soft or too hard.
- Don't overmix the pie filling: Overmixing the pie filling will make it tough. Stir the filling just until the ingredients are combined.
- Chill the pie before serving: Chilling the pie will help the filling to set and make it easier to slice.
Conclusion:
This coffee toffee pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich coffee flavor, crunchy toffee topping, and creamy filling, this pie is sure to be a hit. So next time you're looking for a special dessert, give this coffee toffee pie a try. You won't be disappointed!
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