Caffe Mocha Pie

By CandyH

Ingredients

• 4 ounces 100% Cacao Unsweetened Chocolate Baking Bar (Ghiradelli)
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 3/4 teaspoon salt
• 4 egg yolks
• 2 1/2 cups milk (whole milk works best)
• 1 tablespoon +1/2 teaspoon espresso powder, divided
• 1 nine-inch graham cracker crust
• 1 cup heavy cream
• 3 tablespoons confectioners’ sugar
• 1 teaspoon vanilla extract or 1 tablespoon rum or brandy

Details

Adapted from ghirardelli.com

Preparation

Step 1

In bowl, whisk together granulated sugar, cornstarch, salt and egg yolks. In saucepan, heat milk with 1 tablespoon of the espresso powder to just under a simmer, whisk into egg yolk mixture. Pour back into saucepan; cook, whisking constantly, until thick. Add chocolate; whisk until chocolate is melted and mixture is smooth. Pour into crust and press plastic wrap onto surface of filling; refrigerate at least 1 hour or until set. Just before serving, whisk cream with confectioners’ sugar, vanilla and remaining 1/2 teaspoon espresso powder until soft peaks form. Cut pie into 8 slices; top each slice with a dollop of the whipped cream. (If you prefer, mound the whipped cream on top of the pie and spread it with a spatula before cutting.)