Chocolate-Espresso Cream Pie

By DreiFromBK

Ingredients

• FOR CRUST:
• 1 1/3 cups chocolate wafer crumbs (from about 26 cookies such as Nabisco Famous Chocolate Wafers)
• 5 tablespoons unsalted butter, melted
• 1/4 cup sugar
• FOR FILLING:
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1 1/2 tablespoons instant espresso powder
• 1/2 teaspoon salt
• 4 large egg yolks
• 3 cups whole milk
• 5 ounces fine-quality bittersweet chocolate, melted
• 2 ounces unsweetened chocolate, melted
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla
• FOR TOPPING:
• 3/4 cup chilled heavy cream
• 1 tablespoon instant espresso powder
• 1 tablespoon sugar

Details

Servings 1
Preparation time 40mins
Cooking time 480mins
Adapted from huffingtonpost.com

Preparation

Step 1

Directions

MAKE CRUST:

Put oven rack in middle position and preheat oven to 350F.

Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack.

MAKE FILLING:

Whisk together sugar, cornstarch, espresso powder, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick). Remove from heat, then whisk in chocolates, butter, and vanilla. Spoon filling into crust and chill pie, loosely covered, at least 6 hours. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours

MAKE TOPPING:

Just before serving, beat cream with espresso powder and sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.