Blum's Coffee Toffee Pie - Copy
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To make the pastry shell:
In a medium bowl, combine the pie crust mix with brown sugar, walnuts and grated chocolate. Add 1 tablespoon of water and the vanilla; using a fork, mix until well blended. Turn into well-greased 9-inch pie plate; press firmly against the bottom and side of the pie plate. Bake for 15 minutes. Cool pastry shell in pie plate on a wire rack.
Meanwhile, make the filling:
In a small bowl, with an electric mixer at medium speed, beat the butter until it is creamy.
Gradually add the sugar, beating until light. Blend in cooled melted chocolate and 2 teaspoons of the coffee.
Add 1 egg; beat 5 minutes. Add remaining egg; beat 5 minutes longer.
Turn filling into baked pie shell. Refrigerate the pie, covered, overnight.
The next day, make the topping:
In a large bowl, combine the cream with 2 tablespoons of instant coffee and the powdered sugar. Refrigerate mixture, covered, for 1 hour.
Beat cream mixture until stiff. Decorate pie with topping, using a pastry bag with a number 6 decorating tip, if desired. Garnish with chocolate curls. Refrigerate the pie at least 2 hours.', recipe_comments='', recipe_source=300, recipe_cost='1.140', recipe_owner='lindy', recipe_calories = 534, recipe_fat = '37.58', recipe_carbs = '48.52', recipe_chol = '63.25', recipe_netcarbs = '0.00', recipe_protein = '5.84', recipe_fiber = '2.55', recipe_ww_pts = '12.39', recipe_basket = '0', recipe_sugg_sides = '', recipe_kosher = 5, recipe_kp = 0, recipe_lofat = 0, recipe_sodium = '172.74' , recipe_yields_num = '0.00', recipe_yields_unit = 11 , recipe_wine_type = 0, recipe_wine_sugg = 0 , recipe_wine_name = '0', recipe_tested = 1 , recipe_orig_serve = 8, recipe_equip = ''
Errormessage: Duplicate entry 'Blum's Coffee Toffee Pie - Copy - Copy' for key 'recipe_name'
