Coffee Cream Pie

Name: Coffee Cream Pie
Ingredients: 25 chocolate wafers, broken into pieces (6 oz.) or 1 1/2 cups chocolate wafer crumbs; 5 tablespoons butter, unsalted, melted; 3 tablespoons sugar; 1 pinch salt; 3/4 cup granulated sugar; 1/4 cup cornstarch; 1/4 teaspoon salt; 2 1/2 cups milk; 2 tablespoons espresso powder, instant (such as Medaglia D'Oro); 1 teaspoon espresso powder, instant (such as Medaglia D'Oro); 2 large eggs; 1/4 cup coffee liqueur, preferably Kahlua; 1 teaspoon pure vanilla extract; 4 tablespoons butter, unsalted, cut into tablespoons and softened; 1/3 cup dark chocolate-covered espresso beans; 1 1/4 cups heavy cream, cold; 1 tablespoon confectioners' sugar

17 ingredients

7 steps

Ingredients

25 chocolate wafers, broken into pieces (6 oz.) or 1 1/2 cups chocolate wafer crumbs
5 tablespoons butter, unsalted, melted
3 tablespoons sugar
1 pinch salt
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups milk
2 tablespoons espresso powder, instant (such as Medaglia D'Oro)
1 teaspoon espresso powder, instant (such as Medaglia D'Oro)
2 large eggs
1/4 cup coffee liqueur, preferably Kahlua
1 teaspoon pure vanilla extract
4 tablespoons butter, unsalted, cut into tablespoons and softened
1/3 cup dark chocolate-covered espresso beans
1 1/4 cups heavy cream, cold
1 tablespoon confectioners' sugar

Directions

1

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.
2

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).
3

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.
4

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.
5

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.
6

Roughly chop espresso beans. Reserve 1 T. larger pieces for garnish.
7

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.

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