Frozen Toffee Pie with Coffee Hazelnut Whipped Topping

Prep: 20 minCook: 5 hr1 piemediumAmerican
Frozen Toffee Pie with Coffee Hazelnut Whipped Topping

A rich frozen dessert featuring a decadent toffee filling made with bittersweet chocolate, honey, and vanilla in a graham cracker crust. The filling bakes to a fudgy consistency before freezing, then gets crowned with an airy coffee-chocolate whipped cream that balances the intense sweetness. Perfect for special occasions when you want an impressive make-ahead dessert that combines the best of toffee and mocha flavors.

VegetarianNut-Free

Ingredients

Yield: 1 pie
  • 1 Glicks Graham Cracker Crust
    chocolate cookie crust1:1

    adds deeper chocolate flavor

  • 3 ½ oz good-quality bittersweet chocolate
  • ½ cup margarine
    butter1:1adds butter gives richer flavor but removes pareve statusadds dairy

    5

    Full guide →
  • 2 tablespoons margarine
    butter1:1adds butter gives richer flavor but removes pareve statusadds dairy

    5

    Full guide →
  • 1 cup sugar
  • ½ cup Gefen Honey
  • ½ teaspoon salt
  • ¼ cup flour
  • 1 teaspoon Gefen Vanilla Extract
  • 3 eggs
  • 1 8-oz container pareve whipping cream
    heavy cream1:1adds regular heavy cream works perfectly

    5

  • ¼ cup confectioners sugar
  • 1 tablespoon coffee granules, dissolved in 2 tablespoons hot water
  • 1 ounce pareve Rosemarie chocolate, grated
  • chocolate coffee beans, for topping

Instructions

  1. 1

    Preheat oven to 350°F

  2. 2

    Place chocolate and margarine in medium bowl and melt in microwave at 20-second intervals, stirring between intervals until melted

  3. 3

    Add remaining filling ingredients and beat with hand mixer for one full minute

  4. 4

    Pour filling into graham cracker crust and bake for 35 minutes until mixture is still slightly jiggly

  5. 5

    Cool completely and freeze

  6. 6

    Beat pareve whipping cream to soft peaks

  7. 7

    Add confectioners sugar, vanilla, dissolved coffee, and grated chocolate, then beat to stiff peaks

  8. 8

    Top frozen toffee pie with coffee whipped topping and garnish with chocolate coffee beans

  9. 9

    Return to freezer until ready to serve

Tips

Tip 1

Don't overbake the toffee filling - it should still jiggle slightly when done as it will continue setting as it cools and freezes.

Tip 2

Dissolve coffee granules completely in hot water before adding to whipped cream to prevent grittiness in the final topping.

Tip 3

Make this pie at least 4 hours ahead or overnight to ensure it's properly frozen when serving.

Good to Know

Storage

Keep frozen for up to 1 month covered tightly with plastic wrap

Make Ahead

Make completely up to 3 days ahead, add final garnish just before serving

Serve With

Let sit at room temperature for 5-10 minutes before slicing for easier cutting

See pairing guide →

Common Mistakes

Watch

Don't skip freezing step or pie will be too soft to slice cleanly

Watch

Avoid overbeating whipped cream or it will become grainy and separate

Substitutions

graham cracker crust→
chocolate cookie crust1:1

adds deeper chocolate flavor

margarine→
butter1:1adds butter gives richer flavor but removes pareve statusadds dairy

5

Full guide →
pareve whipping cream→
heavy cream1:1adds regular heavy cream works perfectly

5

Full guide →
Find more substitutions →

FAQ

Can I make this without the coffee topping?

Yes, you can serve the toffee pie plain or with plain whipped cream, fresh berries, or a drizzle of chocolate sauce instead.

What if I don't have pareve ingredients?

You can use regular butter instead of margarine and heavy cream instead of pareve whipping cream for a traditional dairy version.

How long does this pie keep in the freezer?

The pie will keep frozen for up to one month when tightly wrapped, though it's best enjoyed within two weeks for optimal texture.