Related Posts Plugin for WordPress, Blogger...

Hungry Eyes (edible photo index)


Get your blackjack by email

Preview | Powered by FeedBlitz

Follow the Bakehouse...

Follow Me on Pinterest

Lick the Spoon
« slow-cooked chicken-tomatillo flautas | Main | fluffy french toast »

coffee toffee crunch pie

This one is for Katie, my sister.

Oh, my sister.

This was her the other day --

"I don't really like pie."

And this was me -- 

"I take this as a challenge."

(Actually, the first thing I said was -- "Nooooooo!!!" But I hate doing that reptitive "o" thing and all those exclamation points.)

I had to come up with a pie she could go for.

Katie likes coffee and crunchy things and Oreo crusts. 

Plus, she vetoed fruit and traditional pie crusts (nooooo!!!!).

I remembered making a toffee tiramisu a few years ago and kind of reworked that coffee-fueled idea into a pie pan with three layers of crunch:

the Oreo crust, a layer of chopped Heath on the bottom and a whole lot of English toffee over the top. 

The coffee filling is cool and creamy, with just the right amount of sweet, while the chocolate compliments (rather than overwhelms) the coffee flavor.

And that super-crunchy English toffee -- it marries perfectly with the coffee cream.

This is an awesome after-dinner dessert. 

It makes for a very nice late-night dessert, as well...especially if you're looking to stay up a little late.

Coffee Toffee Crunch Pie

for the crust 

  • 24 Oreos
  • 4 tablespoons unsalted butter, melted

Lightly butter a 9-inch pie pan (I used a deep dish, but a normal pan will work as well).

Crush Oreos into fine crumbs (it's ok it there are tiny cookie chunks, too).

Pour into a large bowl and add melted butter. Combine cookies and butter completely.

Press mixture into bottom and up sides of pie pan. Chill in freezer for at least 20 minutes.

for the filling 

  • 2 tablespoons hot water
  • 2 tablespoons instant coffee
  • 1 cup heavy whipping cream
  • 4 oz. cream cheese, at room temperature
  • 1/2 cup + 1 tablespoon granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 cup chopped dark chocolate or dark choc. chips, melted and cooled
  • fine sea salt
  • 1 cup well-chopped Heath bars, divided

for topping

  • 2 tablespoons chopped dark chocolate or dark choc. chips 

In small bowl, combine hot water and instant coffee until granules are completely dissolved. Place in freezer for 5 to 10 minutes to cool.

In large bowl, beat whipping cream on high until medium-firm peaks are achieved. Place bowl in refrigerator while preparing the rest of the filling.

In another large bowl, beat cream cheese (you can use the same mixer -- no need to clean the beaters!) until light and creamy, about 1 minute.

Add sugar and beat until creamy, about 2 minutes.

Add two or three dashs of the sea salt, vanilla, cooled coffee mixture and cooled melted chocolate to the cream cheese mixture. Beat until well-combined, about 1 minute.

Fold the whipped cream into the cream cheese mixture until there are no streaks of white and the mixture is uniform in color.

Remove crust from freezer. Spread 1/3 cup of the chopped Heath evenly over bottom of the crust. Spoon coffee cream mixture over crust/chopped Heath and spread evenly across the pan.

Chill in refrigerator for at least 4 hours or overnight.

For the topping, melt the 2 tablespoons of dark chocolate and allow to cool slightly.

Top pie with remaining 2/3 cup chopped Heath and drizzle/splatter melted chocolate over the top.

Serve chilled.

Note: As over the top as this sounds, we even tried this alongside a little chocolate ice cream -- wow. 

Reader Comments (6)

This looks scrumptous! I am wondering what would be a substitue for the instant coffee mixture. I love coffe but do not choose the instant type and not interested in buying for only 2 Tbsp. worth. Any suggestions?

March 30, 2012 | Unregistered CommenterChristy

There doesn't seem to be a great substitute for instant coffee. Regular coffee granules won't work because they don't dissolve like the instant coffee does. You could try substituting freshly brewed and cooled espresso or extremely strong coffee, but the coffee flavor won't be as strong. Honestly, I broke down and bought a little bottle of the instant stuff a couple of years ago and it's still my go-to when a recipe calls for it. That old bottled powder still works great despite its age.

March 30, 2012 | Registered Commenterblackjack bakehouse

And did she like it?! Did she?!! I need answers!

(actually, if the answer is 'no', I don't want to hear it. Because clearly she is unworthy of such a spectacular dessert and it would only make me sad!)

April 4, 2012 | Unregistered CommenterLizzi

Lizzi -- Yes! My sister enjoyed the pie. I wasn't there when she ate it, but she tells me she liked everything about it. :)

April 6, 2012 | Registered Commenterblackjack bakehouse

I wrote a comment a few days ago, but it's not showing up. Just wanted to let you know that I'm officially a pie lover. This toffee crunch pie has everything I love in it: variety of texture, chocolate, coffee and toffee. You CAN'T get better than this. Thanks so much for taking this challenge for now I am open to trying any dessert pie.

April 6, 2012 | Unregistered CommenterKatie - The sister-

This is absolutely the best summer pie I have ever had. Thank you so much for making this special dessert for my birthday. You, your sister & father made it a wonderful day. Everything you make is with love and thought, thank you! Love, Mom

June 19, 2012 | Unregistered CommenterVanessa

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>