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Old 03-26-2011, 10:12 PM   #1
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Espresso Chocolate Cream Pie

Espresso-Chocolate Cream Pie
--------------------------------------------------------------------------------

Recipe By: Adapted from Gourmet
Yield: Makes two pies. 8-10 servings each


Ingredients:

For crust
2 2/3 cups chocolate wafer crumbs
5/8 cups unsalted butter, melted
1/2 cup sugar
--Optional. Substitute store-bought graham cracker or chocolate crumb crusts.

For filling
1 1/3 cups sugar
1/2 cup cornstarch
1 teaspoon salt
8 large egg yolks
6 cups whole milk
1 tablespoon espresso powder
10 ounces fine-quality bittersweet chocolate (not unsweetened)
4 ounces unsweetened chocolate
1/4 cup unsalted butter, softened
2 teaspoons vanilla

For topping
1 1/2 cups chilled heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla

Directions:

1. Make crust:
2. Put oven rack in middle position and preheat oven to 350F.
3. Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack.

4. Make filling:
5. Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).
6. Remove from heat and whisk in chocolates, butter, espresso powder and vanilla. Residual heat will melt chocolate. Cover surface of filling with plastic wrap to prevent "skin forming" and cool completely, about 2 hours.
7. Spoon filling into crust and chill pie, loosely covered, at least 6 hours.

8. Make topping:
9. Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.
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Old 03-26-2011, 10:18 PM   #2
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Thanks, 40!

Sounds great!
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Old 03-26-2011, 10:27 PM   #3
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YUMMY!!

UMMMMMMMMMMM Serving size 2 pies? Didn't you say easy does it? LOL This recipe makes 20 pies?
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Old 03-26-2011, 10:29 PM   #4
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Quote:
Originally Posted by msmofet View Post
YUMMY!!

UMMMMMMMMMMM Serving size 2 pies? Didn't you say easy does it? LOL This recipe makes 20 pies?
I'm on a diet, I'll only have a half serving please!
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Old 03-26-2011, 10:33 PM   #5
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Quote:
Originally Posted by msmofet View Post
YUMMY!!

UMMMMMMMMMMM Serving size 2 pies? Didn't you say easy does it? LOL This recipe makes 20 pies?
Heh! I'm trying to say 8-10 slices per pie. Ingredients make more than enough to fill two pie shells. I'll fix the recipe. <grin>

.40
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Old 03-26-2011, 10:39 PM   #6
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How much espresso does 1 tablespoon espresso powder make? I don't have (and don't want) any, but I have an espresso maker. I figure I can cut back a bit on the milk to make the liquid right.
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Old 03-26-2011, 10:41 PM   #7
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Yummy sounding!
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Old 03-26-2011, 10:45 PM   #8
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Quote:
Originally Posted by taxlady View Post
How much espresso does 1 tablespoon espresso powder make? I don't have (and don't want) any, but I have an espresso maker. I figure I can cut back a bit on the milk to make the liquid right.
One rounded teaspoon of espresso powder to 3 ounces of water. So maybe 6 ounces of espresso? Make it super strong.
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Old 03-26-2011, 10:49 PM   #9
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Quote:
Originally Posted by taxlady View Post
How much espresso does 1 tablespoon espresso powder make? I don't have (and don't want) any, but I have an espresso maker. I figure I can cut back a bit on the milk to make the liquid right.
I used Medaglia Doro instant espresso powder. 1 teaspoon makes one 3 oz demitasse. 3 shots. Rather than sub out 9 ounces of milk, I would do a pan reduction of the espresso by at least half.

The espresso really gives the chocolate "depth".

.40
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Old 03-26-2011, 10:52 PM   #10
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Quote:
Originally Posted by forty_caliber View Post
I used Medaglia Doro instant espresso powder. 1 teaspoon makes one 3 oz demitasse. 3 shots. Rather than sub out 9 ounces of milk, I would do a pan reduction of the espresso by at least half.

The espresso really gives the chocolate "depth".

.40
I buy it by the case!
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Espresso Chocolate Cream Pie Espresso-Chocolate Cream Pie -------------------------------------------------------------------------------- Recipe By: Adapted from Gourmet Yield: Makes two pies. 8-10 servings each Ingredients: For crust 2 2/3 cups chocolate wafer crumbs 5/8 cups unsalted butter, melted 1/2 cup sugar --Optional. Substitute store-bought graham cracker or chocolate crumb crusts. For filling 1 1/3 cups sugar 1/2 cup cornstarch 1 teaspoon salt 8 large egg yolks 6 cups whole milk 1 tablespoon espresso powder 10 ounces fine-quality bittersweet chocolate (not unsweetened) 4 ounces unsweetened chocolate 1/4 cup unsalted butter, softened 2 teaspoons vanilla For topping 1 1/2 cups chilled heavy cream 2 tablespoons sugar 1/2 teaspoon vanilla Directions: 1. Make crust: 2. Put oven rack in middle position and preheat oven to 350F. 3. Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack. 4. Make filling: 5. Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick). 6. Remove from heat and whisk in chocolates, butter, espresso powder and vanilla. Residual heat will melt chocolate. Cover surface of filling with plastic wrap to prevent "skin forming" and cool completely, about 2 hours. 7. Spoon filling into crust and chill pie, loosely covered, at least 6 hours. 8. Make topping: 9. Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie. 3 stars 1 reviews
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