Mocha Cream Pie

Name: Mocha Cream Pie
Ingredients: Crust:; 7 ounces chocolate sandwich cookies (about 17); 4 tablespoons unsalted butter, melted; FILLING:; 1/2 cup hot brewed espresso or strong coffee; 1/2 cup boiling water; 2/3 cup plus 1 Tbsp. sugar; 1 envelope unflavored gelatin (1 Tbsp.); 2 cups heavy cream; 1/4 cup sifted cocoa powder; 1 large block semisweet chocolate (8 oz.)

11 ingredients

4 steps

Ingredients

Crust:
7 ounces chocolate sandwich cookies (about 17)
4 tablespoons unsalted butter, melted
FILLING:
1/2 cup hot brewed espresso or strong coffee
1/2 cup boiling water
2/3 cup plus 1 Tbsp. sugar
1 envelope unflavored gelatin (1 Tbsp.)
2 cups heavy cream
1/4 cup sifted cocoa powder
1 large block semisweet chocolate (8 oz.)

Directions

1

Make crust: Preheat oven to 350°F. Finely grind cookies in a food processor. Mix in butter and press evenly into a 9-inch pie pan or 4 (5-inch) mini pans. Chill for 15 minutes. Bake until set, 10 to 12 minutes. Cool on a rack.
2

Make filling: In a bowl, mix espresso, 1/2 cup boiling water and 1/3 cup sugar until sugar is dissolved. Sprinkle gelatin over mixture; stir until dissolved. Chill until slightly thickened but not set, about 1 hour.
3

In a bowl, whip 1 cup cream until thickened. Add 1/3 cup sugar and cocoa; beat until soft peaks form. Fold in espresso mixture. Pour filling into crust; smooth top. Chill until set, at least 1 hour or up to 1 day.
4

Before serving, whip 1 cup cream with 1 Tbsp. sugar. Spread on pie. Using a peeler, shave chocolate curls onto pie.