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My mother-in-law, who we call GoGo, originally created this rich, chocolate-coffee pie with a nutty crust and a boozy whipped topping. GoGo’s Coffee Toffee Pie has since become a staple at family functions, and I hope y’all fall in love with it just as we did.
From the nutty chocolate crust to the mocha filling and Kahlúa-spiked whipped cream topping, there’s so much goodness going on in every slice of this pie. But what makes it even better is that it freezes beautifully, so it’s a great option when you want a make-ahead dessert for a future function.
This pie will satisfy everyone, including those relatives who insist that they don’t have a sweet tooth. Thanks to the combination of unsweetened and semi-sweet chocolate, it’s not excessively sweet or too rich. And the nutty walnut crust offers the perfect textural contrast to the creamy filling and whipped topping. Just talking about this pie is making me want to whip one up right now!
ingredients:
- All-Purpose Flour
- Very Finely Chopped Walnuts
- Semi-Sweet Chocolate
- Kosher Salt
- Unsalted Butter
- Large Eggs
- Light Brown Sugar
- Unsweetened Chocolate
- Instant Coffee Granules
- Heavy Whipping Cream
- Kahlúa
- Powdered Sugar
- Grated Chocolate
- Fresh Strawberries
step-by-step:
step one: make the crust
In a medium bowl, mix together the flour, walnuts, ground chocolate, and salt. Cut in the butter and egg using a fork until a crumbly dough forms. Press the mixture evenly into a 9-inch pie pan. Carefully cover with plastic wrap and chill in the refrigerator for 1 to 4 hours.
step two: bake the crust
When ready to bake, preheat the oven to 375°F. Prick the crust all over with a fork and bake for 12 to 15 minutes or until lightly golden brown. Let cool completely.
step three: prepare the filling
In a mixing bowl, cream together the butter and brown sugar until light and fluffy, 2 to 3 minutes. Add the cooled, melted chocolate and instant coffee, mixing until smooth. Beat in the eggs, one at a time, until fully incorporated and fluffy. Pour the filling into the cooled crust. Refrigerate for at least 2 hours, or until set.
Note: At this stage, the pie can be covered tightly and frozen for later. It keeps beautifully in the freezer!
step four: whip the topping
In a chilled bowl, whip the heavy cream with the Kahlúa and powdered sugar until soft peaks form, 5 to 6 minutes. Spoon or pipe over the chilled pie.
step five: garnish and serve
Garnish with grated chocolate and fresh strawberries, if desired.
recipe faqs:
For extra precaution, use high-quality, pasteurized eggs to reduce the risk of illness. Please note that consuming raw eggs may increase your risk of foodborne illness, especially for young children, pregnant individuals, older adults, and those with weakened immune systems.
To “cut in” means to break it into small pieces to form coarse crumbs with the flour, typically using a pastry cutter, fork, or your fingers. The small pieces of butter, in particular, create pockets that melt during baking and help create a flaky texture.
First things first: the crust and filling freeze great, but the whipped topping is best made and added just before you’re ready to serve it. Be sure to wrap the pie super tightly in several layers of plastic wrap and freeze for up to 3 months. Let it thaw in the refrigerator for about 24 hours, then add the whipped topping, slice, and serve!
I hope you all love GoGo’s Coffee Toffee Pie as much as my family does! Comment below and let me know what you think!
looking for more of my family’s favorite recipes? try these!
GoGo’s Coffee Toffee Pie
Ingredients
For the Crust:
- 1 cup all-purpose flour
- 1 cup very finely chopped walnuts
- 1 ounce semisweet chocolate finely grated
- 1/8 teaspoon kosher salt
- 1 stick 1/2 cup unsalted butter, cut into pieces
- 1 large egg
For the Filling:
- 1 stick 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1 ounce unsweetened chocolate melted and cooled
- 2 teaspoons instant coffee granules
- 2 large eggs (see note)
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons Kahlúa
- 1 tablespoon powdered sugar
- Grated chocolate for garnish
- Fresh strawberries for garnish, optional
Instructions
Make the Crust:
- In a medium bowl, mix together the flour, walnuts, ground chocolate, and salt. Cut in the butter and egg using a fork until a crumbly dough forms. Press the mixture evenly into a 9-inch pie pan. Carefully cover with plastic wrap and chill in the refrigerator for 1 to 4 hours.
- When ready to bake, preheat the oven to 375°F. Prick the crust all over with a fork and bake for 12 to 15 minutes, or until lightly golden. Let cool completely.
Prepare the Filling:
- In a mixing bowl, cream the butter and brown sugar until light and fluffy, 2 to 3 minutes. Add the cooled melted chocolate and instant coffee, mixing until smooth. Beat in the eggs, one at a time, until fully incorporated and fluffy. Pour the filling into the cooled crust. Refrigerate for at least 2 hours, or until set.
- Note: At this stage, the pie can be covered tightly and frozen for later. It keeps beautifully in the freezer!
Whip the Topping:
- In a chilled bowl, whip the heavy cream with the Kahlúa and powdered sugar until soft peaks form, 5 to 6 minutes. Spoon or pipe over the chilled pie. Garnish with grated chocolate and fresh strawberries, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
I’m excited to make this! What unsweetened chocolate and semi sweet chocolate do you use?
Ok I made this pie and it is SO good with a cup of decaf!!
Oh my gosh. New favorite dessert. I made this pie for my family’s Thanksgiving, and my mom is a tough critic. For context, my husband had baked a pumpkin pie, and I made this pie. My mom tried both and said, “Zach (husband) your pie is good! Taylor (me) your pie tastes like it’s from a 5 start restaurant!” The whole family loved this pie and raved about the crust! My in law, who is allergic to nuts, still scooped into the pie filling🤣 and loved it. Thank you, Alex!!
This was unfortunately a miss for me. We loved the filling and whipped cream, but the crust ruined it. It was dense and the ratio was off – it overpowered the whole pie so all we could taste was the crust (which wasn’t pleasant). We ended up scraping out the filling to eat that alone, and it was heavenly. I may try it again in the future with another crust, but wouldn’t make it again as written. Will always come back to your recipes, though! My first fail
I’m really sorry to hear this!