This recipe is delicious! Sort of like a toffee bar, too!
1 c Flour
1/2 teaspoon Salt
1/2 c Shortening
1/3 c Brown sugar
3/4 c Pecans; finely chopped (or almonds); toasted
1 oz Unsweetened chocolate; grated
1 tablespoon ice water
FILLING
3/4 c Butter; room temperature
1 c Plus 2 tablespoons sugar
1-1/2 oz Unsweetened chocolate; melted and cooled
2 teaspoon Instant coffee
3 Eggs or Equivalent egg substitute
TOPPING
1 c Heavy cream
1 teaspoon Instant coffee powder
1/4 c Powdered sugar
1 oz Unsweetened chocolate; grated
Combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add brown sugar, nuts and chocolate. Sprinkle with ice water and mix well. Put into 9-inch pie plate. Bake at 375 degrees F. for 15 minutes. Cool.
FILLING:
Beat butter until creamy. Gradually add sugar. Beat till light. Blend in chocolate and coffee. Add eggs, one at a time, beating for 3 minutes after each addition. Pour into cooled pie shell. Refrigerate several hours.
TOPPING:
Combine cream, coffee and powdered sugar. Refrigerate several hours. While filling is chilling, beat together till stiff and spread on top of pie. Grate chocolate over top.