"Jude" > wrote in message
oups.com...
>
>> The pies this year were a mocha cream pie and banana coconut cream pie. For the
>> get
>> together tonight, my husband also made his utterly fabulous key lime pie with
>> Anzac
>> crust. I love that stuff!
>>
>> I am really happy with how my dinner came out this year, and there were no
>> catastrophes! How was yours?
>>
>> kimberly
>
> Recipe please! Mocha cream pie!
>
> My family's requirement for holidays is called Coffee Toffee Pie. It's
> a recipe from a place called Blum's Coffee Shop, and it's been made
> since the 50s. It's a heart attack in a pie pan. I'm afraid to give out
> the recipe, lol!
>
> Dinner was fantastic, nothing was a problem, everything cooked
> perfectly and served hot and pelntiful! A grest dinner all around. not
> even a family fight!!
>
> Glad yours was smooth and happy too!
>

Ok, fair is fair....my Mocha Cream for your Coffee Toffee! lol

This is actually a pretty easy pie, just a little tedious doing the stirring part

A couple of notes first:
This is an old recipe, and it originally called for a meringue top instead of the
whipped cream one I use. I've never made it with the meringue, just because I don't
care for meringue, but my mom has and alot of folks in our family enjoy it. Also, the
recipe as it stands is for a 9" pie pan. Since I use 10" pie pans, I doubled the
recipe, and it was the perfect amount to fill the crust. I also reduced the sugar by
1/2 cup and added 1/4 cup finely chopped bittersweet chocolate because I am, above
all else, a card carrying chocoholic. :-)

9" baked pie crust
1 cup sugar
1/4 cup cornstarch
1/3 cup sifted cocoa
2 tsp instant espresso powder
1/2 tsp salt
2 1/2 cups milk
3 egg yolks, slightly beaten
2 tbsp butter
1 tsp vanilla extract

In a microwave safe container, heat 2 cups milk to scalding.
In a heavy bottom saucepan, combine the remaining 1/2 cup milk, cornstarch, cocoa,
espresso powder, sugar, and salt. Mix well.
Stir in scalding milk, and put over medium heat. Stirring constantly, bring mixture
to a boil; boil 1 minute. Remove from heat.
Stir half of hot mixture into the egg yolks, mixing constantly; pour back into the
saucepan and return to a boil, still stirring. Stir and cook 1 minute.
Remove from heat.
Stir in butter and vanilla; pour immediately into baked pie shell.

If using a meringue, do that part now. Otherwise, cover with plastic wrap and cool
completely, then top with cappuccino whipped cream or plain sweetened whipped cream.

To make cappuccino whipped cream:
If you can find Medaglia D'Oro espresso powder, you don't have to dissolve it in hot
water first. It's the best instant espresso I've found. Just add 1 tbsp to 1 pint
heavy whipping cream along with the sugar. I also sometimes add a dash of cinnamon.

Enjoy !

kimberly