Mocha Decadence Pie
This isn't your ordinary chocolate pie. With semisweet chocolate instead of bittersweet, instant espresso powder for the coffee filling and a chocolate cookie crumb crust, this is pure chocolate heaven!
- 4 ounces semisweet chocolate
- 2 cups whipping cream, divided
- 1/2 cup plus 1 tablespoon granulated sugar, divided
- 3 large eggs
- 2 teaspoons instant coffee granules
- 1 teaspoon vanilla extract, divided
- 1 (9-inch) prepared graham cracker piecrust
Preparation time 10mins
Cooking time 35mins
Place chocolate in small microwavable dish. Microwave on HIGH until melted, 11/2 minutes, stirring after 1 minute. Set chocolate aside.
Combine 1 cup whipping cream and 1/2 cup sugar in medium saucepan over medium heat. Cook, stirring constantly, until sugar is melted. Beat eggs in small bowl. Stir 1/4 cup cream mixture into eggs; stir back into hot cream mixture. Stir constantly until mixture is thickened, about 4 to 5 minutes.
Pour cream mixture into large bowl. Beat in chocolate, coffee granules and 1/2 teaspoon vanilla extract. Beat for about 2 minutes. Pour filling into piecrust. Let cool for 15 minutes. Cover and refrigerate 3 hours or overnight.
Beat remaining 1 cup cream in medium bowl 1 minute. Add the remaining 1 tablespoon sugar and remaining 1/2 teaspoon vanilla extract. Beat until mixture forms soft peaks. Top each slice of pie with the whipped cream.