Thursday, January 22, 2015

MOCHA -ESPRESSO CREAM PIE

This is another great pie recipe from Southern Living Magazine. I got this recipe in 2013.

CRUST
(9-oz.) package chocolate wafers 
1/2 cup finely chopped toasted pecans
1/2 cup butter, melted

FILLING

2/3 cup sugar

1/4 cup cornstarch

2 tbsp instant espresso

2 cups half-and-half cream

4 large egg yolks
2 ounces bittersweet chocolate baking squares, chopped
2 tablespoons butter 

TOPPING

Coffee Whipped Cream

Chocolate Curls For Garnish, if desired


1. Prepare Crust: Preheat oven to 350°. Pulse chocolate wafers in a food processor 8 to 10 times or until finely crushed. Stir together wafer crumbs, pecans, and butter. Press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate. Bake 10 minutes. Cool completely (about 30 minutes).
2. Prepare Filling: Whisk together sugar and next 2 ingredients in a large saucepan. Whisk together half-and-half and yolks in a large bowl. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly; remove from heat.
3. Microwave chocolate in a small bowl at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals. Whisk 2 Tbsp. butter and melted chocolate into sugar mixture; spoon into prepared crust. Place plastic wrap directly onto filling (to prevent a film from forming). Chill 4 to 24 hours. 

Top with Coffee Whipped Cream (recipe follows) just before serving. Sprinkle with chocolate curls, if desired.

COFFEE WHIPPED CREAM

2 cups heavy cream
1 tbsp coffee liqueur
1/3 cups sugar

Beat cream and liqueur at medium-high speed with an electric mixer until foam. Gradually add the sugar, beating until soft peaks form.


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