Creamy Coffee Pie
16
Ingredients
| ¼ | cup |
butter
|
|
| ⅔ | cup |
semi-sweet chocolate
semi-sweet chips, null, null |
* |
| 1 ⅓ | cups |
graham cracker crumbs
|
* |
| ½ | cup |
sugar
|
|
| 3 | tablespoons |
cornstarch
|
|
| 2 | teaspoons |
instant coffee
|
|
| ¼ | cup |
water
boiling |
|
| 1 ¼ | cups |
milk
|
|
| 3 | each |
egg yolks
lightly beaten |
* |
| 1 ¾ | cups |
heavy whipping cream
|
|
| ¼ | cup |
powdered sugar
sifted |
|
| 1 | x |
chocolate covered espresso beans
for garnish |
* |
Directions
Preheat oven to 375℉ (190℃).
Melt butter and chocolate chips in top of double boiler.
Stir in graham cracker crumbs.
Spoon into lightly greased 9 inch pie plate.
Bake 8 minutes.
Cool on wire rack completely.
Mix together sugar and cornstarch in heavy saucepan and set aside.
Mix coffee and boiling water together.
Stir until coffee dissolves.
Stir coffee, milk and yolks into sugar mixture.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Cook 1 minute.
Remove from heat.
Whisk until smooth.
Place a piece of plastic wrap directly on surface and chill 1 hour.
Beat whipping cream on low speed until foamy.
Slowly add powdered sugar.
Beat until soft peaks form.
Set aside ½ cup whipped cream for topping.
Fold whipped cream into coffee mixture.
Spoon filling into pie shell.
Garnish with reserved whipped cream and coffee beans.
Nutrition Facts
Serving Size 247g (8.7 oz)
