Chocolate-Espresso Cream Pie
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Gina Marie Miraglia Eriquez
A silky chocolate icebox pie is a perfect finish after heavy holiday meals. The espresso powder lends flavor and keeps things from getting too sweet.
- FOR CRUST:
- 1 1/3 cups chocolate wafer crumbs (from about 26 cookies such as Nabisco Famous Chocolate Wafers)
- 5 tablespoons unsalted butter, melted
- 1/4 cup sugar
- FOR FILLING:
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1 1/2 tablespoons instant espresso powder
- 1/2 teaspoon salt
- 4 large egg yolks
- 3 cups whole milk
- 5 ounces fine-quality bittersweet chocolate, melted
- 2 ounces unsweetened chocolate, melted
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla
- FOR TOPPING:
- 3/4 cup chilled heavy cream
- 1 tablespoon instant espresso powder
- 1 tablespoon sugar
- MAKE CRUST:
Put oven rack in middle position and preheat oven to 350F.
- 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.
- MAKE FILLING:
Whisk together sugar, cornstarch, espresso powder, 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). Remove from heat, then whisk in chocolates, butter, and vanilla. Spoon filling into crust and chill pie, loosely covered, at least 6 hours. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours
- MAKE TOPPING:
Just before serving, beat cream with espresso powder and sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.