middie
Chef Extraordinaire
Crumb Crust
1 1/2 cups finely ground chocolate wafer cookies (about 30)
1/3 cup unsalted butter, melted
Custard Filling
2 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter, divided
2 teaspoons instant espresso powder
1 teaspoon very hot water
1/2 teaspoon vanilla extract
6 egg yolks
2 1/2 cups whole or reduced fat milk
1/2 cup sugar
1/4 cup cornstarch
Coffee Whipped Cream Topping
1 teaspoon instant espresso powder
1/2 teaspoon very hot water
1 cup heavy cream
1/4 cup confectioner's sugar
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease 9 inch pie pan. Place crumbs and melted butter in pie pan mixing well. Press mixture firmly on bottom and sides of pan. Bake 5 minutes and set aside to cool.
To prepare filling, place chopped chocolate and 1 tablespoon butter in medium heat tolerant bowl and set aside. Place espresso powder in another heat tolerant bowl and add hot water. Stir to dissolve. Add vanilla extract and remaining butter and set aside. Place yolks in third heat resistant bowl and set aside.Combine milk, sugar, and cornstarch in heavy saucepan and whisk to blend. Cook over medium heat, whisking occasionally, until nearly simmering. "Temper" yolks by pouring about 1/4 cup of hot milk mixture into them, in a thin steady stream whisking constantly to avoid curdling. Whisk tempered yolks into saucepan to form custard. Bring custard to a boil whisking constantly and boil for 1 minute. Immediately pour half of the custrd into bowl containing chocolate, and the other half into bowl containing espresso mixture. Whisk each until blended smooth.
Pour chocolate custard into pie pan and spread smoothly over crust. Gently spoon coffee custard over chocolate and spread into an even layer. Place plastic wrap onto surface of pie and set aside to cool. Refridgerate at least 6 hours or overnight.
Before serving prepare the whipped cream topping. Dissolve espresso powder in the hot water and set aside to cool. Using an electric mixer, whip cream until thickened. Add sugar and continue whipping until soft peaks form. Add vanilla and espresso and whip until stiff. Pipe or spread whipped cream over pie, or serve on side.
serves 10
1 1/2 cups finely ground chocolate wafer cookies (about 30)
1/3 cup unsalted butter, melted
Custard Filling
2 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter, divided
2 teaspoons instant espresso powder
1 teaspoon very hot water
1/2 teaspoon vanilla extract
6 egg yolks
2 1/2 cups whole or reduced fat milk
1/2 cup sugar
1/4 cup cornstarch
Coffee Whipped Cream Topping
1 teaspoon instant espresso powder
1/2 teaspoon very hot water
1 cup heavy cream
1/4 cup confectioner's sugar
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease 9 inch pie pan. Place crumbs and melted butter in pie pan mixing well. Press mixture firmly on bottom and sides of pan. Bake 5 minutes and set aside to cool.
To prepare filling, place chopped chocolate and 1 tablespoon butter in medium heat tolerant bowl and set aside. Place espresso powder in another heat tolerant bowl and add hot water. Stir to dissolve. Add vanilla extract and remaining butter and set aside. Place yolks in third heat resistant bowl and set aside.Combine milk, sugar, and cornstarch in heavy saucepan and whisk to blend. Cook over medium heat, whisking occasionally, until nearly simmering. "Temper" yolks by pouring about 1/4 cup of hot milk mixture into them, in a thin steady stream whisking constantly to avoid curdling. Whisk tempered yolks into saucepan to form custard. Bring custard to a boil whisking constantly and boil for 1 minute. Immediately pour half of the custrd into bowl containing chocolate, and the other half into bowl containing espresso mixture. Whisk each until blended smooth.
Pour chocolate custard into pie pan and spread smoothly over crust. Gently spoon coffee custard over chocolate and spread into an even layer. Place plastic wrap onto surface of pie and set aside to cool. Refridgerate at least 6 hours or overnight.
Before serving prepare the whipped cream topping. Dissolve espresso powder in the hot water and set aside to cool. Using an electric mixer, whip cream until thickened. Add sugar and continue whipping until soft peaks form. Add vanilla and espresso and whip until stiff. Pipe or spread whipped cream over pie, or serve on side.
serves 10
