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1 (9-inch) unbaked piecrust
Filling:
1 cup all-purpose flour
2/3 cup firmly packed brown sugar
2 tablespoons butter, melted
1 cup very strong hot coffee
1 teaspoon baking soda
1/2 cup chocolate syrup
1/2 cup corn syrup
1 egg, beaten
Topping:
1 teaspoon instant coffee crystals
1 teaspoon hot water
2 cups whipped topping
Instructions
Filling:
1 cup all-purpose flour
2/3 cup firmly packed brown sugar
2 tablespoons butter, melted
1 cup very strong hot coffee
1 teaspoon baking soda
1/2 cup chocolate syrup
1/2 cup corn syrup
1 egg, beaten
Topping:
1 teaspoon instant coffee crystals
1 teaspoon hot water
2 cups whipped topping
Preheat the oven to 350 degrees. Fit the piecrust into a pie plate. Flute the edges.
In a small bowl, combine the flour, brown sugar, and butter. Mix well. Set aside 1/2 cup of this mixture to sprinkle on top of the pie.
Mix together 1/4 cup of the coffee with the baking soda. In a separate bowl, combine the chocolate syrup, corn syrup, and egg. Add the remaining 3/4 cup of coffee and the soda mixture, and mix well. Add the crumb mixture (excluding the 1/2 cup reserved), and mix until well combined. Pour into the piecrust. Sprinkle the top with the reserved crumbs. Cover the pie loosely with foil to prevent the fluted edge from burning. Bake for 30 to 35 minutes, until the center is done. Cool.
For the topping, stir the coffee crystals into the hot water until dissolved. Add this to the whipped topping. Place a dollop on each slice of pie when serving.
This recipe first appeared in American Profile magazine.
In a small bowl, combine the flour, brown sugar, and butter. Mix well. Set aside 1/2 cup of this mixture to sprinkle on top of the pie.
Mix together 1/4 cup of the coffee with the baking soda. In a separate bowl, combine the chocolate syrup, corn syrup, and egg. Add the remaining 3/4 cup of coffee and the soda mixture, and mix well. Add the crumb mixture (excluding the 1/2 cup reserved), and mix until well combined. Pour into the piecrust. Sprinkle the top with the reserved crumbs. Cover the pie loosely with foil to prevent the fluted edge from burning. Bake for 30 to 35 minutes, until the center is done. Cool.
For the topping, stir the coffee crystals into the hot water until dissolved. Add this to the whipped topping. Place a dollop on each slice of pie when serving.
