PECAN BOTTON COFFEE TOFFEE PIE (Mecklenburg’s)
When I lived in Cincinnati,
there was a very old, well known German restaurant, called Mecklenburg’s, which
had seen better days. After it closed, it was purchased by an ASHRAM, a
spiritual community focusing on Hindu culture and yoga but the members were all
Americans, none of whom were of Asian descent. However, among them, were a
couple of splendid Chefs. Susan and I plus several of our friends had many
wonderful dining experiences when they took over the restaurant. One of their specialties was this pie, which
ranks as one of the best ones I have ever eaten. To give full credit for its
origin, it apparently was originally created in a San Francisco restaurant called
Blum’s which went out of business in 1960. The version given here is a
modification of that pie that was developed by Donna Covertt when she was at
Mecklenburg’s.
CRUST*
1 C flour
Pinch of salt
1/3 C shortening
1/4 C brown sugar
1/2 C chopped pecans
1 oz. grated semi - sweet
chocolate
1 tsp vanilla
1 Tbsp ice water
Cut shortening into flour
and salt. Add brown sugar, nuts and chocolate. Blend in vanilla and water. Pat
dough into 9 inch pie plate, bake at
350F for 12 - 14 minutes and cool.
*ALTERNATIVE: Omit the
first three ingredients and substitute a 5 oz. packaged Jiffy Pie Crust mix.
Continue as written.
FILLING
6 oz. soft unsalted butter
4/5 C powdered sugar
11/2 tsp instant coffee
4 eggs
2 oz. melted, semi - sweet
chocolate
Combine butter and sugar
and beat well. Blend in chocolate and coffee. Add one egg; beat 5 minutes –
continue until all eggs have been beaten in and filling is of a light chocolate colored, loose mousse-like
consistency. Pour into prebaked shell and refrigerate overnight.
TOPPING
2 C whipping cream
2 C whipping cream
2 Tbsp instant coffee
1/ 4 C granulated sugar
Dissolve coffee with 1 Tbsp
hot tap, water. Combine with whipping cream and sugar. Beat until stiff peaks
form. Cover pie, garnish with chocolate curls.
Refrigerate for at least. One hour before serving.
Refrigerate for at least. One hour before serving.
