I first tried this recipe for my son’s aufruf last year. We had a beautiful seudah and nobody was able to put a pea in afterward, but somehow they all finished their portions of dessert, amidst oohs and aahs. Thanks, Sarah S.
- almonds - 1 1/2 cups (or walnuts)
- flour - 6 tbsp
- brown sugar - 1/3 cup
- nutmeg - 1/2 tsp or to taste
- margarine - 2 tbsp
- egg yolks - 2
- pareve whipping cream - 1 1/2 12-oz containers
- chocolate - 12 1/4 (350g) good quality
- vanilla - 1 tbsp
- coffee granules - 2 tbsp, dissolved in a bit of water
Preheat oven to 350°F (180°C). Place all crust ingredients in a blender or food processor and blend until well mixed. Pat in a deep pie pan. Bake for 10 minutes. Cool.
Prepare the filling: In a pot over hot water, place 2 egg yolks with 1½ containers whipped topping and cook together for 8 minutes, mixing with a whisk from time to time. Add chocolate and vanilla and mix until chocolate is melted. Pour 2/3 of this mixture onto crust. Chill in freezer until mixture hardens.
Place remaining 1/3 of mixture in fridge. Stir dissolved coffee into reserved mixture and pour over the layer in the pan. If you want a thicker coffee layer, add another ½ container whipping cream, or more, if desired.
Place pie in freezer until ready to serve. Garnish with coffee beans and/or dried rosebuds (available where dried tea mixtures are sold loosely. In Israel — in the shuk).
Note: The crust is quite thick, so you can use just part of it for this pie and put the rest away for future use, if desired