Cappuccino Cream Pie Recipes

Steps:

• In the top of a double boiler, combine the sugar, flour and salt; gradually stir in milk until smooth. Cook and stir over boiling water until thickened, about 10 minutes. Stir in coffee granules., Gradually stir a small amount into egg yolks; return all to pan. Cook and stir for 3 minutes. Remove from the heat; add butter and vanilla. Cool for 30 minutes. Pour into crust; chill. , In a bowl, dissolve coffee granules in a small amount of cream. Add sugar, vanilla and remaining cream. Whip until stiff peaks form. Spread over filling; sprinkle with crushed candy bar. Chill.

Steps:

• Whisk together granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 tablespoons espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
• Whisk egg yolks in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, just until it returns to a boil, 1 to 2 minutes.
• Strain through a fine sieve into a large bowl, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon at a time, whisking until each piece melts before adding the next one. Let custard cool, whisking occasionally, about 10 minutes.
• Pour custard into baked and cooled crust. Press plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours (or wrapped tightly with plastic, up to 1 day).
• With the flat side of a chef's knife, crush espresso beans, 1 at a time. Reserve 1 tablespoon large pieces for garnish.
• In a chilled bowl, beat cream, confectioners' sugar, and remaining 1 teaspoon espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture, and spread over pie. Sprinkle with reserved espresso-bean pieces or chocolate curls, and serve immediately.

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.

Steps:

• Preheat oven to 350 degrees F.
• Combine crushed cookie wafers with melted butter and press onto bottom and up sides of a 9-inch pie pan. Bake in oven for 10 minutes. Let cool.
• Combine softened ice cream and 5 tablespoons coffee-flavored liqueur using a stand mixer or hand mixer until creamy. Fill pie crust with ice cream mixture, cover with plastic wrap and place in freezer for 3 to 4 hours.
• Whip heavy cream with powdered sugar until soft peaks form. Top frozen pie with whipped cream. Refreeze for 1 hour.
• Combine remaining tablespoon of coffee-flavored liqueur with hot fudge sauce, drizzle over top of pie and serve.

Steps:

• Preheat oven to 350.
• T0 make the crust: Combine cookie crumbs, melted butter and sugar. Press into the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Cool completely.
• To make the filling: Whisk the cornstarch and sugar in a heavy 2-quart saucepan.
• Whisk in the milk, making sure the cornstarch dissolves.
• Add the espresso and salt, then whisk in the eggs, mixing well until no streaks of yellow remain.
• Bring the mixture to a simmer over medium heat, stirring constantly.
• Remove from heat briefly and and scrape sides and bottom of pan with a spatula and whisk again. Return to heat and cook at a bare simmer for 1 minute.
• Remove from heat and strain through a wire mesh strainer into a medium size bowl.
• Whisk in the butter and vanilla. Cover with plastic wrap, making sure the wrap is touching the top to prevent a "skin" from forming. Refrigerate for at least 4 hours.
• To make the topping:.
• Whip the cream with the sugar until soft peaks form.
• Remove filling from the fridge, remove the plastic wrap and pour into the cooled crust.
• Pipe whipped cream over the top and garnish with grated chocolate.
• Serve cold with chocolate syrup for drizzling.

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.

Steps:

• Combine 1-1/4 cups crushed cookies and butter. Press onto bottom and up the sides of a 9-in. pie plate. In a large bowl, combine ice cream, marshmallows, chocolate chips and remaining crushed cookies. Spoon into crust. Freeze for 30 minutes. , Spread whipped topping over pie. Drizzle with caramel and hot fudge toppings. Freeze, covered, overnight. May be frozen up to 2 months. Remove from freezer 10-15 minutes before cutting. If desired, serve with additional cookies.

Steps:

• Using the steam attachment on an espresso machine, warm and froth milk. Divide espresso between 2 coffee cups. Pour 1/2 cup of the warmed milk from beneath the froth into each cup. Spoon milk foam on top and serve.