AMANDA'S ESPRESSO CHOCOLATE PIE
This espresso chocolate pie is my own creation, I modeled it after a pie recipe I found in a magazine. That recipe used lots of pre-packaged items, I wanted something more homemade. We loved this pie, it was so fabulous! Lots of chocolate and coffee flavor.
Provided by amandascookin
Categories Desserts Pies Custard and Cream Pie Recipes
Time 5h45m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch springform pan.
- Stir graham cracker crumbs, sugar, and salt together in a bowl. Add melted butter, using your fingers to combine until moistened. Pat the mixture into the bottom and halfway up the sides of the prepared pan. Place the pan onto a cookie sheet.
- Bake in the preheated oven until golden, about 10 minutes. Set aside.
- Place chopped chocolate and butter for the ganache in a glass or metal bowl over simmering water; stir occasionally as it begins to melt. When almost melted, slowly add cream and vanilla extract. Stir until smooth and completely melted. Pour ganache into the crust; spread evenly and set aside.
- Stir clear vanilla extract into whipping cream in a bowl. Sift in powdered sugar and beat using an electric mixer with a whisk attachment on medium speed until stiff peaks form. Reserve 1 1/2 cups whipped cream for filling; refrigerate the rest until needed.
- Beat cream cheese in another bowl until smooth. Add milk and brewed coffee gradually, scraping down the sides of the bowl occasionally. Turn off the mixer and use a whisk to combine smaller pieces of cream cheese with the milk.
- Combine pudding mix and ground coffee in a separate bowl; whisk into milk mixture. Whisk in reserved 1 1/2 cups of the whipped cream. Pour filling into a medium saucepan.
- Heat filling over medium-low heat. Whisk in beaten egg slowly; continue to whisk until you have a very thick custard, 7 to 10 minutes. Do not allow to stick to the bottom of the pan. Remove from heat. Whisk pudding in the pan and run through a strainer into a bowl. Place a layer of plastic wrap directly onto the pudding and refrigerate to cool, 30 to 40 minutes.
- Whisk pudding mixture again until smooth and pour into the pie shell on top of ganache. Top with remaining chilled whipped cream.
- Refrigerate for at least 4 hours, to overnight. Remove from the refrigerator 1 hour before ready to serve. Garnish with chocolate curls.
Nutrition Facts : Calories 481.6 calories, Carbohydrate 43.8 g, Cholesterol 103.5 mg, Fat 33.1 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 19.6 g, Sodium 422.6 mg, Sugar 32 g
ESPRESSO CREAM PIE
A sprinkling of crushed chocolate-covered espresso beans hints at the filling's intense flavor and provides a bitter crunch that's perfect against its sweet softness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 13
Steps:
- Combine 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 total (about 2 minutes after it comes to a boil).
- Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
- Remove from heat, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon at a time, whisking until butter melts before adding next piece. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
- Pour custard into chocolate-wafer crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
- With a flat side of a chef's knife, crush espresso beans, 1 at a time. Reserve 1 tablespoon larger espresso-bean pieces.
- Whisk together cream, confectioners sugar, and remaining teaspoon espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture, and decoratively spread over pie. Sprinkle with reserved espresso-bean pieces, and serve immediately.
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.
SUGAR CREAM PIE
I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie. -Laura Kipper, Westfield, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate until chilled.
Nutrition Facts : Calories 418 calories, Fat 24g fat (15g saturated fat), Cholesterol 66mg cholesterol, Sodium 275mg sodium, Carbohydrate 47g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
ESPRESSO CREAM PIE
This is a very delicious pie and something just a little different for the taste buds - another great from Martha!!
Provided by Chef mariajane
Categories Dessert
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- CHOCOLATE WAFER CRUST:.
- Preheat oven to 350°F Pulse ground chocolate wafers, butter , sugar and a pinch of salt in a food processor until well combined.
- Pat mixture into a 9-inch pie dish, pressing firmly into bottom and up sides. Bake util crust is fragrant and darkens slightly, about 10 minutes. Let cool completely on wire rack. Crust can be stored overnight.
- Combine 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 total, about 2 minutes after it comes to a boil.
- Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1-2 minutes.
- Remove from heat, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoons at a time, whisking until butter melts before adding next piece. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
- Pour custard into chocolate-wafer crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours, or overnight.
- With a flat side of a chef's knife, crush espresso beans , one at a time. Reserve 1 tablespoons large espresso bean pieces.
- Whisk together cream, confetio'ners' sugar, and remaining espresso powder until stiff peaks form. Fold small espresso-bean pieces into whípped cream mixture, and decoratively spread over pie. Sprinkle with reserved espresso-bean pieces, and serve immediately.
Nutrition Facts : Calories 531.3, Fat 33.1, SaturatedFat 19, Cholesterol 194.4, Sodium 248, Carbohydrate 50.2, Fiber 0.8, Sugar 36.1, Protein 6.3
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- 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).
- 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.
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