Blum's Coffee-Toffee Pie

READY IN: 24hrs 15mins
Recipe by mydesigirl

Takes some time and effort but this pie is worth it!

Top Review by mary.mann

Fabulous pie. I have been making this recipe for 45 years, since I first had it at Blum's dept. store in San Francisco. I figured out that if you don't want to eat raw eggs you can heat them over a double boiler until 160 degrees, beating with a hand mixer the whole time. Co0l and gradually add the eggs with the beating instructions as suggested, maybe a little less. A lot of beating.

Ingredients Nutrition


  1. For the pastry shell,mix all ingredients together well and turn into a well greased 9 inch pie plate.
  2. Press mixture firmly into bottom and up the sides of pie plate.
  3. Bake at 375 degrees for 15 minutes.
  4. Cool the pastry shell in the pie plate on a wire rack.
  5. For the filling,in a small bowl with an electric mixer at medium speed,beat butter until creamy.
  6. Gradually add sugar,beating until light.
  7. Blend in cool,melted chocolate and 2 teaspoons instant coffee.
  8. Add 1 egg and beat 5 minutes.
  9. Add egg number 2 and beat 5 more minutes.
  10. Turn filling into cooled pastry shell.
  11. Refrigerate pie,covered,overnight.
  12. Next day make topping.
  13. In a large bowl,combine cream with instant coffee and powdered sugar.
  14. Refrigerate mixture,covered,for one hour.
  15. Beat cream mixture until stiff.
  16. Decorate pie with topping.
  17. If you feel like being really fancy add chocolate curls as a garnish.
  18. Refrigerate for 2 hours berfore serving.

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