Cappuccino Cream Pie
Yield
1 piePrep
20 minCook
10 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Macadamia crust | |||
| 1 ½ | cups |
graham cracker crumbs
|
*
|
| ¾ | cup |
macadamia nuts
toasted, ground |
*
|
| ⅓ | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
nutmeg
ground |
|
| 3 | tablespoons |
butter, unsalted
melted |
|
| Cappuccino filling | |||
| 3 | cups |
milk
|
|
| ½ | cup |
sugar
|
|
| ⅓ | cup |
all-purpose flour
|
|
| 5 | ounces |
white chocolate
cut into small pieces |
|
| 3 | tablespoons |
instant coffee, espresso
instant |
*
|
| 1 | dash |
vanilla extract
pure |
*
|
| 5 | each |
egg yolks
|
*
|
| 1 ½ | cups |
heavy whipping cream
whipped until stiff |
|
| 1 | x |
chocolate covered espresso beans
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Macadamia crust | |||
| 355 | ml |
graham cracker crumbs
|
*
|
| 177 | ml |
macadamia nuts
toasted, ground |
*
|
| 79 | ml |
sugar
|
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
nutmeg
ground |
|
| 45 | ml |
butter, unsalted
melted |
|
| Cappuccino filling | |||
| 7.1E+2 | ml |
milk
|
|
| 118 | ml |
sugar
|
|
| 79 | ml |
all-purpose flour
|
|
| 144.5 | ml/g |
white chocolate
cut into small pieces |
|
| 45 | ml |
instant coffee, espresso
instant |
*
|
| 1 | dash |
vanilla extract
pure |
*
|
| 5 | each |
egg yolks
|
*
|
| 355 | ml |
heavy whipping cream
whipped until stiff |
|
| 1 | x |
chocolate covered espresso beans
|
* |
Directions
For the crust, in a large bowl combine crumbs, nuts, sugar, cinnamon, and nutmeg and mix well.
Add butter and mix well to moisten the nut mixture.
Press the mixture into a well-greased 12-inch flan or tart pan with a removable bottom.
Chill for 30 minutes.
For the filling, place milk, sugar, and flour in a heavy-bottomed saucepan and mix well so that there are no lumps.
Add the chocolate, espresso powder, and vanilla.
Cook, stirring, over medium heat until mixture is thick enough to coat the back of a spoon.
Place the egg yolks in a small bowl and whisk in enough of the milk mixture to warm the yolks up to the temperature of the milk.
Pour the yolk mixture into the saucepan and cook, stirring, over medium heat until very thick.
Pour into the prepared crust and refrigerate for at least 2 to 3 hours.
Just before serving, top with whipped cream and garnish with chocolate-covered espresso beans.
Serve chilled.
