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.

5.0 from 1 reviews
Blum's Coffee Toffee Pie
 
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Ingredients
  • 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
Instructions
  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.

Comments

  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?

  8. jan says

    I was raised near Blums Palo Alto-coffee crunch cake and this pie not to forget my introduction to the best hot fudge sundaes all at wonderful Blums. On special occasions my mom would take me too Macys Blums San Francisco. Thank you for printing this. So special.

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