TRIPLE-CHOCOLATE PUDDING PIE WITH CAPPUCCINO CREAM
Categories Coffee Chocolate Dessert Bake Freeze/Chill Summer Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- For crust:
- Preheat oven to 350°F. Finely grind graham crackers, sugar, and salt in processor. Add butter and blend to moisten crumbs. Firmly press mixture into 9-inch-diameter glass pie dish. Bake until crust sets, about 8 minutes. Cool.
- For filling:
- Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup half and half. Whisk in remaining 2 1/2 cups half and half and yolks. Whisk over medium-high heat until mixture thickens and boils, whisking constantly, about 12 minutes. Remove from heat. Add both chocolates and butter; whisk until melted and smooth. Mix in vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours. (Can be made 2 days ahead. Keep chilled.)
- For topping:
- Beat all ingredients in large bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk to thicken before serving, if necessary.)
- Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream atop each slice. Garnish with chocolate-covered espresso beans and serve.
CHOCOLATE AND COFFEE CREAM PIE
Steps:
- For the filling: Heat the cream in a medium saucepot over medium-low heat. When hot, whisk in the corn syrup, butter, coffee liqueur, vanilla and chocolate. Mix until all the ingredients are fully incorporated into the cream and the mixture is smooth and silky. Remove from the heat and pour into the prepared chocolate cookie crust. Place in the refrigerator until completely cooled and set, about 1 hour.
- For the topping: In a large chilled metal bowl, combine the cream, chocolate hazelnut spread, instant espresso, sugar and vanilla. Whip with a hand mixer until stiff peaks form.
- To assemble: Place the coffee whipped cream topping on top of the filling. Smooth out with a spatula so that all the filling is completely covered with the topping. Place in the refrigerator until ready to serve. When ready to serve, top with chocolate puffed rice, slice and serve.
FLUFFY CAPPUCCINO PIE
Our Fluffy Cappuccino Pie is perfect for coffee klatches. Ideal for book club gatherings. Excellent for dinner parties. (You get the idea!)
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Beat pudding mix, coffee and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP.
- Pour into crust; top with remaining COOL WHIP.
- Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 2.0398 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
CAPPUCCINO PIE
Make and share this Cappuccino Pie recipe from Food.com.
Provided by Kim19068
Categories Pie
Time 5m
Yield 1 pie
Number Of Ingredients 5
Steps:
- Pour the milk into a medium bowl.
- Add the pudding mixes,coffee and hlaf the whipped topping.
- Whisk for 1 minute (the mixture will be thick).
- Spread in the pie shell.
- Spread the remaining whipped topping over the top.
- Chill.
Nutrition Facts : Calories 838, Fat 64.5, SaturatedFat 40.2, Cholesterol 225.1, Sodium 465.4, Carbohydrate 48.6, Sugar 19.2, Protein 19
CHOCOLATE CAPPUCCINO MOUSSE PIE
Make and share this Chocolate Cappuccino Mousse Pie recipe from Food.com.
Provided by Dancer
Categories Pie
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Combine flour, powdered sugar, butter and pecans.
- Mix using 2 knives.
- Pat onto bottom of and up sides of 9-inch pie plate.
- Bake 15 minutes or until done.
- Remove from oven and cool.
- Combine cream cheese, cappuccino powder, vanilla and melted chocolate.
- Mix well.
- Fold in whipped cream.
- Spoon into cooled crust and refrigerate at least 3 hours before serving.
- Garnish with chocolates and/or pecans.
Nutrition Facts : Calories 587.9, Fat 49, SaturatedFat 26.9, Cholesterol 71.5, Sodium 189.9, Carbohydrate 41, Fiber 6.9, Sugar 13.1, Protein 9.2
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4.8/5 (17)Category Dessert- Pie/CobblerServings 8Total Time 5 hrs 25 mins
- For Chocolate Cookie Crust: Place cookies in food processor and blend until fine cookie crumbs are formed. Add melted butter, and pulse food processor 3-4 additional times. Spray a 9-inch deep dish pie plate with baking spray and press the cookie crumb mixture into the bottom and up the sides of the pie plate. Place pie plate in freezer to chill for 10-15 minutes.
- For Cappuccino Pie: Chill a large metal or glass bowl and wire whisk in the freezer for 15 minutes.
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- Combine all crust ingredients in bowl; mix well. Press firmly onto bottom and up sides of ungreased 9-inch pie pan. Set aside.
- Melt chocolate chips, 1/4 cup whipping cream and coffee granules in saucepan over low heat, stirring occasionally, 3-4 minutes or until smooth. Set aside.
- Combine 1 cup sugar and 3/4 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add melted chocolate mixture. Continue beating, scraping bowl often, until well mixed. Gradually add egg product and vanilla. Continue beating until light and fluffy. (Mixture may look slightly curdled.)
- Spoon mixture into prepared crust. Refrigerate at least 2 hours or until set. Garnish with whipped cream and espresso beans, if desired. Store refrigerated.
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