America's Best Pies 2014-2015 by Linda Hoskins

Author:Linda Hoskins [Hoskins, Linda, American Pie Council]
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2014-10-16T16:00:00+00:00

COFEE TOFEE SILK

David Harper, Richland Center, WI

2013 American Pie Council Crisco National Pie Championships

Amateur Division 3rd Place Open

CRUST

½ cup of butter-flavored Crisco

1 cup of flour

1 teaspoon salt

5 tablespoons ice cold water

FILLING ONE

8 ounces semisweet chocolate

¾ cup heavy cream

2 tablespoons light corn syrup

1 teaspoon vanilla

FILLING TWO

1¼ cup heavy cream, chilled

1 tablespoon instant coffee granules

4 eggs

1 cup sugar

3 tablespoons water

2 heaping teaspoons instant coffee granules

8 ounces semisweet chocolate, melted and cooled

1 tablespoon vanilla

8 tablespoons butter, softened to room temperature

TOPPING

1½ cup heavy cream

1 tablespoon coffee granules

¼ cup powdered sugar

Heath Toffee pieces

For the Crust: Preheat oven to 400°F. Place baking stone in oven to preheat. Whisk the flour and the salt together in a large bowl. Add the Crisco and mix with your fingers until combined. Add the ice water and use a fork to combine. Turn pie dough out onto a floured surface and gather into a circular disk. Roll out the dough big enough to fit into a pie plate. Flute edges for decoration. Place into the refrigerator for 20 minutes. After 20 minutes, place a piece of parchment paper in the pie shell and fill with pie weights or pennies. Bake crust until edges are golden brown and bottom is browned, about 15 to 20 minutes. Remove crust from oven and take out the parchment and pie weights. If bottom crust is not browned enough, place back in oven without parchment and pie weights and bake until bottom is browned, about 5 min. Cool on wire rack and set aside.

For Filling One: Place all ingredients in a microwaveable bowl and microwave, whisking often, until melted and smooth, about 1 to 2 minutes. Set aside to cool until thickened, about half an hour. Spread 1 cup over bottom of pie crust.

For Filling Two: Whip the heavy cream plus 1 tablespoon coffee granules together until stiff peaks form. Transfer to a bowl and chill. Place eggs, sugar, water, and 2 heaping teaspoons coffee granules in a large double boiler set over simmering water. Use a hand held mixer on high speed to beat the egg mixture until thickened, about 10 minutes. After 10 minutes, remove from heat and continue to beat until mixture is cooled, about 5 minutes. Add the cooled chocolate and vanilla to the egg mixture and beat until combined. Add the butter and beat until combined. Fold in the coffee-whipped cream until no white streaks remain. Pour chocolate-coffee filling over the chocolate into pie shell. Place in refrigerator for at least 3 hours or up to 24 hours.

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