Cappuccino Cream Pie with Chocolate Cookie Crust

Cappuccino Cream Pie with Chocolate Cookie Crust
Cappuccino Cream Pie with Chocolate Cookie Crust

PREP TIME

30

minutes

TOTAL TIME

38

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

38

minutes

SERVINGS

8

servings

Ingredients

  • Crust:

  • 9

    ounces chocolate cookies, crushed to crumbs

  • 5

    tablespoons butter

  • 1/4

    cup sugar

  • Filling:

  • 1/4

    cup cornstarch

  • 2/3

    cup sugar

  • 2-1/2

    cups milk

  • 1

    tablespoon finely ground espresso beans

  • 1/8

    teaspoon sea salt

  • 3

    large eggs

  • 2

    tablespoons unsalted butter, cut into small pieces

  • 2

    teaspoons vanilla

  • Topping:

  • 1

    cup heavy cream

  • 2

    tablespoons sugar

  • 2

    ounces semi or bittersweet chocolate, grated

  • 1/2

    cup chocolate syrup

Directions

1. Preheat oven to 350 degrees F. Crust: 2. Combine the crumbs, butter and sugar in a medium bowl and mix well. 3. Firmly press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie plate. 4. Bake for 8 minutes. 5. Cool before filling. Filling: 6. Place the sugar and cornstarch in a heavy 2-quart saucepan. 7. Gradually whisk in the milk, making sure that the cornstarch dissolves. 8. Add the espresso and salt. 9. Then whisk in the eggs, mixing well until no sign of yellow yolk remains. 10. Bring the mixture to a simmer over medium heat, stirring constantly with a heat proof rubber spatula or wooden spoon. 11. Remove from the heat and scrape the pan with the spatula, and whisk again until smooth. 12. Return to the heat and cook at a bare simmer for one minute. 13. Remove from the heat and strain through a wire mesh strainer into a medium bowl. 14. Whisk the butter and vanilla into the filling and pour into the cooled pie crust. Cover with plastic wrap or wax paper and refrigerate at least 4 hours. Topping: 15. Whip the cream with the sugar and vanilla, using an electric mixer or hand held beater. 16. Remove the plastic wrap, cover the pie with the whipped cream and top with the grated chocolate. 17. Serve wedges of pie drizzled with chocolate syrup.

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