Recipe - Coffee Toffee Pie

PASTRY SHELL
One half pack Piecrust mix
One fourth cup Light brown sugar packed
Three fourths cup Walnuts finely chopped
1 Unsweetened chocolate square
Grated
1 teaspoon Vanilla
FILLING
One half cup Unsalted butter soft
Three fourths cup Sugar
1 Unsweetened chocolate square
Melted and cooled
2 teaspoon Powdered instant coffee
2 Eggs
TOPPING
2 cup Whipping cream
2 tablespoon Instant coffee try using
Espresso powder
One half cup Confectioners' sugar
Chocolate curls

Make pastry shell: in medium bowl, combine piecrust mix with brown sugar,
walnuts and grated chocolate. Add 1 tbsp. water and the vanilla. Using
fork, mix until well blended. Turn into well buttered 9" pie plate; press
firmly against bottom and sides of pie plate. Bake 15 minutes. Cool on wire
rack. Make filling: in small bowl, with electric mixer at medium speed,
beat the butter until it is creamy. Gradually add granulated sugar, beating
until light. Blend in cool melted chocolate and 2 teaspoons instant coffee.
Add 1 egg, beat 5 minutes. Add second egg, beat 5 minutes longer. Turn
filling into baked pie shell. Refrigerate the pie, covered at least 8
hours, but best held overnight. Topping: Next day make topping. In large
bowl, combine cream with 2 tbsp instant coffee and the confectioners'
sugar. Cover and refrigerate 1 hour. Beat the cream mixture until stiff.
Decorate pie with topping using pastry bag with star or shell decorating
tip, if desired. Garnish with chocolate curls. Refrigerate at least 2
hours.

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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip