Here goes:
Coffee Toffee Chocolate Pie
preheat oven to 350F (180C)
Crust: 1 1/4 C rolled oats
1/3 C margarine (I use oil)
1/2 C brown sugar
1/2 C ground pecans or walnuts
1 oz (28 g) grated chocolate (I use potato peeler to scrape a square of baker’s chocolate)
1 tsp vanilla extract
combine above, press into 9 inch round springform pan or tart pan. bake 15 min.
Toffee filling
1 C margarine (I use oil)
4 oz (115 g) bittersweet chocolate
4 eggs beaten
2 C confectioner’s sugar
2 tsp vanilla extract
Melt margarine and chocoalte in double boiler. stir in beaten eggs, slowly stir in sugar until smooth. remove from flame, then add vanilla, stir until smooth, pour on top of crust. freeze until firm.
Topping
1 8oz container parve whipping cream
1 tsp coffee, dissolved in 1 tsp vanilla extract
1 1/2 Tbsp vanilla sugar
beat the whip until soft peaks form, add in coffee/vanillas. smooth over the tofee, refreeze.
decorate with crushed Viennese Crunch, shredded chocolate or chocolate curls.
Enjoy and don’t forget to save a piece for lightbrite.