THINGS I LIKE: Mecklenburg's Pecan Bottom Coffee Toffee Pie

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 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.