Blum’s Coffee Toffee Pie

Holiday time is special in so many ways. A time to count blessings, celebrate the season and gather friends and family around the table. I’ve gone a little overboard this week (OK, a lot overboard) because my daughter is here for a visit and I’ve prepared almost everything from her list of family favorite recipes. Cooking is a way I show love and appreciation for my family and I wanted her to know how happy I was that she was home.

Recently on Once Upon a Plate, a blog that features wonderful recipes and gorgeous photos, Mari posted a recipe for Coffee Crunch Cake from Blum’s in San Francisco. Click here to go to her beautiful photos and recipe. The post was a tribute to her Mom and reminded me of one of my favorite recipes from the now defunct bakery and restaurant. Both her cake and my pie are frosted with a rich coffee flavored whipped cream. This pie is on my girl’s list of favorites so, of course, I had to make it.

Blum's Coffee Toffee Pie
  • ½ package pie crust mix
  • ¼ cup brown sugar
  • ¾ cup walnuts, chopped
  • 1 ounce unsweetened chocolate, grated
  • ½ cup butter
  • ¾ cup sugar
  • 1 ounce unsweetened chocolate, grated
  • 2 teaspoons instant coffee
  • 2 eggs
  • 2 cups whipping cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons instant coffee
  • ½ cup powdered sugar
  1. Pie Shell: Pillsbury used to sell a box of premade pie crust mix. The box contained two packages of mix and one was used for this recipe. I couldn’t find the mix at my local market so made a crust from scratch and sprinkled the grated chocolate and chopped nuts on the bottom of the unbaked shell. A premade crust would work nicely as well. My favorite brand of premade unbaked crust is Marie Callender’s .If you find the Pillsbury mix here is what you do. Combine 1 stick of pie crust, brown sugar, finely chopped nuts and grated chocolate. Mix with a fork till blended. Press into 9 inch buttered pie dish.
  2. For either crust bake 15 minutes at 375 degrees. Cool completely.
  3. Filling: In a small bowl with electric mixer beat butter till creamy. Gradually add sugar and beat till very light. Blend in chocolate and instant coffee powder. Add egg. Beat 5 minutes. Add second egg and beat five minutes longer. Don’t cut this time short. The sugar melts during the mixing process. Turn filling into pie shell. Chill overnight.
  4. Topping: Combine whipping cream, vanilla extract, coffee powder and sugar. Refrigerate 1 hour. Beat cream till stiff. Spread over filling and decorate with chocolate shavings. Chill at least 3 hours and serve.

Cook’s Note: I’ve made this pie for over 30 years and am not uncomfortable using raw eggs. I buy fresh organic eggs from a local supplier. If you are a little concerned about this issue you could coddle the eggs before you use them.

To coddle egg: Coddling causes the yolk to become slightly thickened and warm. Bring a very fresh egg to room temperature by immersing it in warm water (otherwise it might crack when coddled). Place the egg in a small bowl or mug and pour boiling water around the egg until it is covered. Let stand for exactly 1 minute. Immediately run cold water into the bowl until the egg can be easily handled; set aside.

Use this technique if you want to make Caesar salad dressing from scratch (definitely worth the effort) or any other recipe using raw eggs.


  1. once in a blue moon... says

    oh i love this recipe! i was raised at blums, shopping in standford and lunch at blums was a childhood tradition~

  2. Pam says

    Could a pie get any better? This looks and sound really amazing. My mouth is watering right now and it’s only 9:30 am.

  3. Mary says

    Cathy, I love this pie and yours looks really good. I never got to Blums but Maida Heatter brought the pie to the rest of us. It is delicious.

  4. Morning Glories in Round Rock says

    I love pie–and this one looks sinfully delicious! I found your blog by way of Cielo’s World of Treasures Party. It was a pleasure meeting you! Have a wonderful time with your daughter visiting–Merry Christmas!

  5. Linda says

    Ah…. memories of Blum’s…
    I miss those almond caramel candies that came in the tins…I can not remember the name at the moment!
    Your pie looks wonderful!

  6. Proud Italian Cook says

    What a nice and thoughtful mom you are! She must love to come home to all your goodies! I love how food links you back with happy memories!

  7. Dee says

    You have 1 tsp vanilla listed in ingredients but not in the directions. Is it mixed into the pie crust, filling, or topping?


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