Coffee Toffee Pie

CRUST

1 ¼ cups flour

¼ tsp salt

3 tbsp shortening

4 tbsp butter

½ cup brown sugar, unpacked

3 tbsp cocoa powder

Put all ingredients into a food processor. Pulse until a sandy course mixture is formed.

Add:

1-2 tbsp ice water

1 tsp vanilla

Pulse again until mixture comes together. Wrap mixture in plastic and freeze for 20 minutes. Roll to 1/8 inch thick and place in a 9” tart or pie pan.

Bake crust to 375˚F for 15-20 minutes.

FILLING

½ cup butter

¾ cup sugar

3 tbsp cocoa powder

1 tbsp butter

2 tsp instant coffee

2 eggs

Using mixer, cream ½ cup butter. Slowly add sugar. Cream for about a minute. Add cocoa powder and 1 tbsp butter. Add instant coffee. Add eggs one at a time, beating well after each addition. Pour into prepared pie pan. Refrigerate for one hour.

TOPPING:

2 cups ALASKA CREMA

2 tbsp instant coffee

½ cup powdered sugar

Mix ingredients and spread on chilled pie. Refrigerate.