American Pie Council

2013 Amateur Recipe

Coffee Toffee Silk Pie

Coffee Toffee Silk
2013 APC Crisco National Pie Championships Amateur Division
3rd Place Open
David Harper, Richland Center, WI

Makes one 10 inch pie
½ cup of Butter Flavor Crisco
1 Cup of flour
1 teaspoon salt
5 Tablespoons ice cold water
Chocolate Sauce
8 ounces semi-sweet choc.
¾ cup heavy cream
2 T. light corn syrup
1 t. vanilla
Chocolate- Coffee Pie Filling
1 ¼ cup heavy cream, chilled
1 T. instant coffee granules
4 eggs
1 cup sugar
3 T. water
2 t. instant coffee granules, heaping
8 ounces semi-sweet chocolate- Melted and cooled
1 T. vanilla
8 T. softened room temperature Butter
Whipped Cream
1 ½ cup heavy cream
1 T. coffee granules
¼ cup powdered sugar
Heath Toffee pieces
Crust: Preheat oven to 400. Place baking stone in oven to preheat. Whisk the flour and the salt together in a large bowl. Add the Butter Crisco and mix with your fingers until combined. Add the ice water and use a fork to combine. Turn pie dough out onto a floured surface and gather into a circular disk. Roll out the dough big enough to fit into a pie plate. Flute edges for decoration. Place into the refrigerator for 20 minutes. After 20 minutes, place a piece or parchment paper in the pie shell and fill with pie weights or pennies. Bake crust until edges are golden brown and bottom is browned also, about 15-20 minutes. Remove crust from oven and take out the parchment and pie weights. If bottom crust is not browned enough, place back in oven without parchment and pie weights and bake until bottom is browned, about 5 min. Cool on wire rack and set aside.
Chocolate Sauce: Place all ingredients in a microwaveable bowl and microwave until melted and smooth, whisking often, until melted and smooth, about 1-2 minutes. Set aside to cool until thickened, about half an hour.
Chocolate-Coffee Pie Filling: Whip the heavy cream plus 1 T. coffee granules together until stiff peaks form. Transfer to a bowl and chill. Place eggs, sugar, water, and 2 heaping teaspoons coffee granules in a large double boiler set over simmering water. Use a hand held mixer on high speed to beat the egg mixture until thickened, about 10 minutes. After 10 minutes, remove from heat and continue to beat until mixture is cooled, about 5 minutes. Add the cooled chocolate and vanilla to the egg mixture and beat until combined. Add the butter and beat until combined. Fold in the coffee-whipped cream until no white streaks remain. Set aside.
Assemble pie: Pour 1 cup of chocolate sauce in bottom of pie shell. Pour Chocolate-coffee filling into pie shell. Place in refrigerator for at least 3 hours or up to 24 hours. Also, combine the 1 ½ cups of heavy cream and 1 T. coffee granules together and place in refrigerator until pie is set up, 3-24 hours. When pie is set, whip the heavy cream-coffee mixture with the ¼ powdered sugar until stiff. Top pie immediately with coffee-whipped cream. Sprinkle ½ cup Heath pieces on top of pie. Serve immediately or chill until ready to eat.