Overhead shot of Butter coffee toffee pillow pie in round baking dish set on top of a metal rack.

Butter Coffee Toffee Pillow Pie

Everyday Delicious
Serving Time Icon 15 min
Serves Number Icon Serves 8

This marshmallow pie is easy to make and even easier to eat! Freeze it slightly for a semi-freddo dessert perfect for hot summer nights.

Prep 25 MIN

Cook 15 MIN

Chill 4 HOURS

Filling Ingredients

Chocolate Crust Ingredients

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Method

Step 1

Preheat oven to 350ºF (180ºC).

 

Step 2

Chocolate Crust: In a bowl, combine cookie crumbs, butter and cinnamon. Press into bottom and sides of a 9 inch (23 cm) pie plate. Bake for about 10 minutes or until firm. Let cool completely.

 

Step 3

In a large saucepan, melt butter over medium heat. Stir in marshmallows and coffee; stirring until melted and smooth. Stir in rum. Remove from heat and let cool slightly.

 

Step 4

Meanwhile, in a large bowl, whip cream and vanilla to stiff peaks. Fold in some of the whipped cream into the marshmallow mixture to lighten and then fold in remaining cream and toffee bits. Spread mixture into prepared crust and refrigerate about 4 hours or until firm and chilled.
 

Step 5

Before cutting, sprinkle top with chocolate to serve.

Nutritional Information

One Serving 1/8 Recipe

Calories 440
Protein 2 g
Carbohydrates 41 g
Fat 30 g
Saturated Fat 17 g
Trans Fat 0.5 g
Cholesterol 75 mg
Sodium 280 mg
Fibre 1 g
Sugars 30 g
Savour Ontario Kitchen
Written by

Savour Ontario Kitchen

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