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Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

Mocha-Espresso Cream Pie

Mocha-Espresso Cream Pie is a chocolate-lover's dream. A crunchy cookie crust is filled with a decadent chocolate filling before being topped off with Coffee Whipped Cream.

Southern Living NOVEMBER 2013

  • Yield: Makes 6 to 8 servings
  • Hands-on:20 Minutes
  • Total:5 Hours, 5 Minutes

Ingredients

  • Crust
  • 1 (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 tablespoons instant espresso
  • 2 cups half-and-half
  • 4 large egg yolks
  • 2 ounces bittersweet chocolate baking squares, chopped
  • 2 tablespoons butter
  • Topping
  • Coffee Whipped Cream

Preparation

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 just before serving.

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