Espresso-Chocolate Cream Pie
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Recipe By: Adapted from Gourmet
Yield: Makes two pies. 8-10 servings each
Ingredients:
For crust
2 2/3 cups chocolate wafer crumbs
5/8 cups unsalted butter, melted
1/2 cup sugar
--Optional. Substitute store-bought graham cracker or chocolate crumb crusts.
For filling
1 1/3 cups sugar
1/2 cup cornstarch
1 teaspoon salt
8 large egg yolks
6 cups whole milk
1 tablespoon espresso powder
10 ounces fine-quality bittersweet chocolate (not unsweetened)
4 ounces unsweetened chocolate
1/4 cup unsalted butter, softened
2 teaspoons vanilla
For topping
1 1/2 cups chilled heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla
Directions:
1. Make crust:
2. Put oven rack in middle position and preheat oven to 350°F.
3. Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack.
4. Make filling:
5. Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).
6. Remove from heat and whisk in chocolates, butter, espresso powder and vanilla. Residual heat will melt chocolate. Cover surface of filling with plastic wrap to prevent "skin forming" and cool completely, about 2 hours.
7. Spoon filling into crust and chill pie, loosely covered, at least 6 hours.
8. Make topping:
9. Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.
--------------------------------------------------------------------------------
Recipe By: Adapted from Gourmet
Yield: Makes two pies. 8-10 servings each
Ingredients:
For crust
2 2/3 cups chocolate wafer crumbs
5/8 cups unsalted butter, melted
1/2 cup sugar
--Optional. Substitute store-bought graham cracker or chocolate crumb crusts.
For filling
1 1/3 cups sugar
1/2 cup cornstarch
1 teaspoon salt
8 large egg yolks
6 cups whole milk
1 tablespoon espresso powder
10 ounces fine-quality bittersweet chocolate (not unsweetened)
4 ounces unsweetened chocolate
1/4 cup unsalted butter, softened
2 teaspoons vanilla
For topping
1 1/2 cups chilled heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla
Directions:
1. Make crust:
2. Put oven rack in middle position and preheat oven to 350°F.
3. Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack.
4. Make filling:
5. Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).
6. Remove from heat and whisk in chocolates, butter, espresso powder and vanilla. Residual heat will melt chocolate. Cover surface of filling with plastic wrap to prevent "skin forming" and cool completely, about 2 hours.
7. Spoon filling into crust and chill pie, loosely covered, at least 6 hours.
8. Make topping:
9. Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.
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