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Creamy Coffee Pie













Trans-fat Free


¼ cup butter
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
1 ¼ cups milk
3 each egg yolks
lightly beaten
1 ¾ cups heavy whipping cream
¼ cup powdered sugar
1 x chocolate covered espresso beans
for garnish


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 247g (8.7 oz)
Amount per Serving
Calories 68269% of calories from fat
 % Daily Value *
Total Fat 52g 81%
Saturated Fat 32g 162%
Trans Fat 0g
Cholesterol 179mg 60%
Sodium 215mg 9%
Total Carbohydrate 17g 17%
Dietary Fiber 0g 1%
Sugars g
Protein 11g
Vitamin A 41% Vitamin C 1%
Calcium 17% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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