The espresso was too intense for my family the first time I made it. So, the second time I substituted it with a half a teaspoon of instant coffee ... sooo much better and more delicious tasting. NOW THIS PIE IS TRULY DELICIOUS!!
Mocha Cream Pie
Yield: Serves 12
Cost per Serving: $.71
More From Allyou
Amount per serving
- Calories: 350
- Fat: 25g
- Saturated fat: 14g
- Protein: 4g
- Carbohydrate: 30g
- Fiber: 1g
- Cholesterol: 127mg
- Sodium: 165mg
- 14 Oreo cookies
- Pinch of salt
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
- 1 tablespoon instant espresso powder
- 2 cups half-and-half
- 3 ounces semisweet chocolate, chopped
- 1 ounce unsweetened chocolate, chopped
- 1/2 cup plus 1 Tbsp. sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 4 tablespoons unsalted butter, at room temperature
- 1 cup heavy cream, chilled
- 1 tablespoon confectioners' sugar
- 1. Make crust: Preheat oven to 350ºF. Place cookies and salt in a food processor and blend until cookies are ground. Pour in melted butter and pulse until crumbs are moistened. Transfer to a 9-inch pie dish and press crumbs evenly over bottom and up sides to form a crust. Bake for about 15 minutes, until firm. Let cool on a wire rack.
- 2. Make filling: In a small cup, combine vanilla and espresso powder until coffee has dissolved. Mix 1 cup half-and-half with both chocolates in a saucepan and place on stove over medium-low heat. Cook, whisking often, until chocolates have melted and mixture is hot, about 5 minutes (it may look grainy). In a large bowl, whisk together sugar, cornstarch and salt. Pour remaining cup of half-and-half into sugar mixture and whisk until no lumps remain. Whisk in yolks.
- 3. While whisking cornstarch mixture constantly, slowly pour in hot chocolate mixture. When both mixtures are combined, pour back into saucepan, place on stove over medium-low heat and cook, whisking constantly, until thickened and beginning to boil, 5 to 7 minutes. Pour hot pudding into a clean medium bowl, and stir in butter and reserved vanilla-coffee mixture. Cover with plastic wrap, pressing plastic directly onto surface. Let pudding cool at room temperature for 1 hour, then pour into pie shell, cover with a fresh piece of plastic wrap and refrigerate at least 3 hours.
- 4. Make topping: A half hour before you're ready to serve the pie, pour heavy cream and confectioners' sugar into a chilled bowl and beat with an electric mixer at medium-high speed until firm peaks form. Remove plastic from pie and spread whipped cream on top. Refrigerate for 30 minutes, then slice and serve.
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