COFFEE CREAM PIE
I created this sweet coffee-flavored recipe as an entry for our state fair, adding the toffee topping to "dress it up". I'm glad I did- the pie won first place and is now a family holiday favorite!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 15
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.
Nutrition Facts :
COFFEE CREAM PIE
Coffee and pie, long a harmonious pair, are served together as one in this recipe from "Martha Stewart's New Pies & Tarts." Chocolate-covered espresso beans hint at the flavor of the filling below, which is spiked with both instant espresso and coffee liqueur. Martha made this recipe on episode 507 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 13
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.
COFFEE CREAM PIE
When making this pie, make sure you give the custard ample time to set. Cook time includes setting overnight.
Provided by SweetSueAl
Categories Dessert
Time 9h
Yield 1 Pie, 12 serving(s)
Number Of Ingredients 17
Steps:
- To make the crust: Preheat the oven to 350 degrees F. In a food processor, pulse wafers until finely ground. Add 5 tablespoons of butter, 3 tablespoons sugar, and salt, and process until well combined. Press mixture firmly into bottom and up sides of a 9-inch pie plate. Bake until crust is firm, about 10 minutes. Let cool completely on a wire rack. Crust can be stored up to 1 day.
- To make the filling: Whisk together granulated 3/4 cup sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 T. 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 eggs 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 T. 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 (this will prevent it from forming a skin). Refrigerate until filling is firm, overnight is best.
- Roughly chop espresso beans. Reserve 1 T. larger pieces for garnish.
- In a chilled bowl, beat cream, confectioners' sugar, and remaining 1 teaspoons 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, and serve immediately.
COFFEE LIQUEUR ICE CREAM PIE
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.
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.
WINNING COFFEE ICE CREAM PIE
Contest winner Velma Brown of Turner Station, Kentucky notes: "While coffee ice cream is great, I sometimes vary the flavor of this family favorite. It's one dreamy summertime treat that's always high on requests for dessert."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a heavy saucepan, melt chocolate and butter over low heat. Stir in milk and sugar. Bring to a boil over medium heat, stirring constantly. Cook and stir for 3-4 minutes or until thickened. Remove from the heat; cool completely., Spoon ice cream into crust. Stir sauce; spread over ice cream. Top with whipped topping; sprinkle with pecans. Freeze until firm. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 434 calories, Fat 27g fat (15g saturated fat), Cholesterol 33mg cholesterol, Sodium 178mg sodium, Carbohydrate 45g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.
COFFEE & CREAM PIE
I got this recipe from Noreen's Kitchen channel on YouTube. I love coffee EVERYTHING and this pie is so quick and easy to put together! It's a no-bake pie which makes it even better! Here's the link to her video. https://youtu.be/29t1NnExhjM
Provided by The Simple Recipe D
Categories Dessert
Time 10m
Yield 1 Pie, 6 serving(s)
Number Of Ingredients 6
Steps:
- Add pudding mix, heavy cream, brewed coffee and coffee liqueur syrup into a large bowl. Whisk until fluffy. You can use a hand mixer with whisk attachments or your Kitchen Aid mixer with whisk. Do no substitute half & half or milk for the heavy cream or the pie won't set up.
- Pour into chocolate pie crust.
- Sprinkle Instant Espresso over the top of the pie.
- Cover with clear pie shell cover that comes with the pie crust and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 613.8, Fat 41.1, SaturatedFat 20.9, Cholesterol 109.1, Sodium 753.8, Carbohydrate 60.3, Fiber 0.6, Sugar 40.9, Protein 3.6
CHOCOLATE COOKIE AND COFFEE ICE CREAM PIE
Steps:
- Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate chips; whisk until chocolate is melted. Whisk in coffee and vanilla. Let sauce cool.
- Microwave coffee ice cream on low setting at 10-second intervals until slightly softened. Spread ice cream evenly in crust. Pour 3/4 cup chocolate sauce over; sprinkle with crushed cookies. Freeze until ice cream is firm, about 20 minutes. Drizzle 1/3 cup sauce over pie. Arrange chocolate ice cream in side-by-side scoops around edge of pie. Wedge 1 whole cookie between each scoop. Freeze pie until firm, at least 2 hours and up to 1 day. Cover and chill remaining sauce.
- Rewarm sauce. Cut pie into wedges. Serve, passing sauce separately.
COFFEE-BANANA CREAM PIE
Here's one for the café crowd! And for the chocolate lovers, too: our luscious no-bake Coffee Banana Cream Pie has something for everyone.
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Stir milk and instant coffee in medium saucepan until blended. Add pudding mixes and chocolate; cook on medium heat until mixture comes to full boil, stirring constantly.
- Arrange banana slices on bottom of crust; top with pudding mixture. Cover surface of pie filling with plastic wrap.
- Refrigerate 4 hours or until set. Spread with COOL WHIP.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 10 mg, Sodium 300 mg, Carbohydrate 47 g, Fiber 2 g, Sugar 27 g, Protein 6 g
IRISH COFFEE CREAM PIE
Enjoy the luck o' the Irish-no matter what your background is! Treat yourself to this Irish cream-flavored coffee and vanilla pudding cream pie.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Spread fudge topping onto bottom of pie crust.
- Beat pudding mixes, coffee and milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP; spread over fudge layer in crust.
- Refrigerate 4 hours. Top with remaining COOL WHIP before serving.
Nutrition Facts : Calories 340, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 5 mg, Sodium 510 mg, Carbohydrate 53 g, Fiber 0 g, Sugar 36 g, Protein 4 g
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- In a medium saucepan, whisk together 2/3 cup sugar, the cornstarch, instant espresso powder, and salt until combined. Slowly whisk in the whole milk, heavy cream, and vanilla extract until combined. Heat the mixture over low-medium heat, whisking often.
- While the custard chills, make the crust. Preheat your oven to 350 degrees, and pull out a pie plate. Use a food processor to grind the oreos and sugar into fine crumbs. Stir in the melted butter until it is well distributed throughout the crumbs, and the mixture looks like wet sand. It should hold together when pressed. Pour the mixture into a 8 or 9 inch pie pan, and press into the pan gently all the way around and up the sides using a flat bottom of a glass or measuring cup. Bake the crust for 5-8 minutes, or until it looks dry and feels firm to the touch. Let the crust cool completely before continuing.
- In a large bowl, or the bowl of a stand mixer, use a whisk attachment to whip the heavy cream until soft peaks form. Then, add in the instant vanilla pudding mix (optionally), and beat the cream until stiff peaks form.
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