Chocolate and Coffee Cream Pie

By prairiemama

Recipe copyright Sandra Lee, 2012

This is stark, raving CHOCOLATE! Not sweet enough
for me. Next time will try it will 1/2 unsweetened
chocolate and 1/2 semi-sweet chocolate.

Photo: Carol

Ingredients

• 1 cup heavy cream
• 1/4 cup light corn syrup
• 2 tablespoons butter
• 2 tablespoons coffee liqueur
• 1 teaspoon vanilla extract
• 10 ounces dark chocolate, chopped
• One 9-inch prepared chocolate cookie crust, such as Oreo Pie Crust
• 1 1/2 cups heavy cream
• 1/4 cup chocolate hazelnut spread, such as Nutella
• 1 tablespoon instant espresso or coffee
• 1 tablespoon sugar
• 2 teaspoons vanilla extract
• Chocolate puffed rice cereal, for garnish

Details

Servings 8
Preparation time 15mins
Cooking time 20mins
Adapted from foodnetwork.com

Preparation

Step 1

For the filling: Heat the cream in a medium saucepot over medium-low heat. When hot, whisk in the corn syrup, butter, coffee liqueur, vanilla and chocolate. Mix until all the ingredients are fully incorporated into the cream and the mixture is smooth and silky. Remove from the heat and pour into the prepared chocolate cookie crust. Place in the refrigerator until completely cooled and set, about 1 hour.

For the topping: In a large chilled metal bowl, combine the cream, chocolate hazelnut spread, instant espresso, sugar and vanilla. Whip with a hand mixer until stiff peaks form.

To assemble: Place the coffee whipped cream topping on top of the filling. Smooth out with a spatula so that all the filling is completely covered with the topping. Place in the refrigerator until ready to serve. When ready to serve, top with chocolate puffed rice, slice and serve.