Please enter the email you’re using for this account.
Parve
Medium
5 Hours
Diets 
Simple yet delicious. This toffee pie will certainly become a family favorite.
3 and 1/2 oz (100 g) good-quality bittersweet chocolate (I used Noblesse)
1/2 cup + 2 tablespoons margarine
1 cup sugar
1/2 cup Gefen Honey
1/2 teaspoon salt
1/4 cup flour
1 teaspoon Gefen Vanilla Extract
3 eggs
1 (8-oz./226-g.) container pareve whipping cream
1/4 cup confectioners’ sugar
1 teaspoon Gefen Vanilla Extract
1 tablespoon coffee granules, dissolved in 2 tablepoons hot water
1 ounce (30 grams) pareve Rosemarie chocolate, grated
chocolate coffee beans, for topping
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 one 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.
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.
How Would You
Rate this recipe?
Please log in to rate
Reviews