Best 2 Espresso Cream Pie Recipes
Indulge in a symphony of flavors with our delectable Espresso Cream Pie, a masterpiece that harmonizes the rich aroma of espresso with the velvety smoothness of a luscious cream filling. This exceptional dessert boasts a symphony of textures, from the crisp and flaky pie crust to the ethereal lightness of the espresso-infused whipped cream. Each bite promises a delightful journey, tantalizing your taste buds with a symphony of flavors that will leave you craving more.
This comprehensive guide presents a treasure trove of recipes, meticulously crafted to guide you through the art of preparing this extraordinary dessert. From the pie crust that forms the perfect foundation to the espresso cream filling that steals the show, each recipe is explained with precision and clarity. Whether you're a seasoned baker or just starting your culinary adventure, this guide ensures success with every step.
ESPRESSO CREAM PIE
A sprinkling of crushed chocolate-covered espresso beans hints at the filling's intense flavor and provides a bitter crunch that's perfect against its sweet softness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 13
Steps:
- Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 tablespoons espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes total (about 2 minutes after it comes to a boil).
- Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
- Remove from heat, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon at a time, whisking until butter melts before adding next piece. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
- Pour custard into chocolate-wafer crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
- With a flat side of a chef's knife, crush espresso beans, 1 at a time. Reserve 1 tablespoon larger espresso-bean pieces.
- Whisk together cream, confectioners sugar, and remaining teaspoon espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture, and decoratively spread over pie. Sprinkle with reserved espresso-bean pieces, and serve immediately.
ESPRESSO SUGAR CREAM PIE
Sugar cream pies were all the rage when times were rough and money was in short supply. Well, times change... don't they? Here's a modern twist on an old favorite that could easily become your favorite dessert!
Provided by oz
Categories Desserts Pies Vintage Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Brush the inside of the unbaked pie crust with the melted butter; set aside. Whisk together the cream, brown sugar, flour, and espresso powder until well blended. Pour into the prepared pie crust.
- Bake in the preheated oven until set, about 50 minutes. Remove from the oven; cool completely on a rack. Generously pipe the edge of the pie with chocolate whipped cream.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 43.4 g, Cholesterol 85.3 mg, Fat 32.9 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 18.1 g, Sodium 163 mg, Sugar 28.2 g
Tips:
- For a richer flavor, use dark chocolate chips or cocoa powder.
- To make the pie ahead of time, bake it and let it cool completely. Then, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. When ready to serve, let it come to room temperature for about 1 hour.
- If you don't have a piping bag, you can use a zip-top bag with the corner snipped off.
- To make the whipped cream topping, use heavy cream that is at least 36% fat. This will help the whipped cream hold its shape.
- If you don't have a stand mixer, you can whip the cream by hand with a whisk. Just be sure to whisk it until it is stiff peaks.
Conclusion:
This espresso cream pie is a delicious and decadent dessert that is perfect for any occasion. The rich chocolate flavor of the crust and filling is perfectly complemented by the light and airy whipped cream topping. This pie is sure to be a hit with everyone who tries it.
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