AMANDA'S ESPRESSO CHOCOLATE PIE
This espresso chocolate pie is my own creation, I modeled it after a pie recipe I found in a magazine. That recipe used lots of pre-packaged items, I wanted something more homemade. We loved this pie, it was so fabulous! Lots of chocolate and coffee flavor.
Provided by amandascookin
Categories Desserts Pies Custard and Cream Pie Recipes
Time 5h45m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch springform pan.
- Stir graham cracker crumbs, sugar, and salt together in a bowl. Add melted butter, using your fingers to combine until moistened. Pat the mixture into the bottom and halfway up the sides of the prepared pan. Place the pan onto a cookie sheet.
- Bake in the preheated oven until golden, about 10 minutes. Set aside.
- Place chopped chocolate and butter for the ganache in a glass or metal bowl over simmering water; stir occasionally as it begins to melt. When almost melted, slowly add cream and vanilla extract. Stir until smooth and completely melted. Pour ganache into the crust; spread evenly and set aside.
- Stir clear vanilla extract into whipping cream in a bowl. Sift in powdered sugar and beat using an electric mixer with a whisk attachment on medium speed until stiff peaks form. Reserve 1 1/2 cups whipped cream for filling; refrigerate the rest until needed.
- Beat cream cheese in another bowl until smooth. Add milk and brewed coffee gradually, scraping down the sides of the bowl occasionally. Turn off the mixer and use a whisk to combine smaller pieces of cream cheese with the milk.
- Combine pudding mix and ground coffee in a separate bowl; whisk into milk mixture. Whisk in reserved 1 1/2 cups of the whipped cream. Pour filling into a medium saucepan.
- Heat filling over medium-low heat. Whisk in beaten egg slowly; continue to whisk until you have a very thick custard, 7 to 10 minutes. Do not allow to stick to the bottom of the pan. Remove from heat. Whisk pudding in the pan and run through a strainer into a bowl. Place a layer of plastic wrap directly onto the pudding and refrigerate to cool, 30 to 40 minutes.
- Whisk pudding mixture again until smooth and pour into the pie shell on top of ganache. Top with remaining chilled whipped cream.
- Refrigerate for at least 4 hours, to overnight. Remove from the refrigerator 1 hour before ready to serve. Garnish with chocolate curls.
Nutrition Facts : Calories 481.6 calories, Carbohydrate 43.8 g, Cholesterol 103.5 mg, Fat 33.1 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 19.6 g, Sodium 422.6 mg, Sugar 32 g
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Emmanuel Sedemor
[email protected]This pie is the worst thing I've ever eaten. It's so gross, I can't even describe it.
Leilah Ingabire
[email protected]I wouldn't recommend this recipe to anyone. It's a waste of time and money.
Monica Kajjubi
[email protected]This recipe is way too complicated! There are too many steps and ingredients, and it took me forever to make. The pie didn't even turn out that great.
Hasaan Mirani
[email protected]I'm not sure what I did wrong, but my pie turned out really bland. The espresso flavor was barely noticeable, and the chocolate filling was just too sweet.
Andrew Mccoag
[email protected]This pie was a disaster! The crust was soggy and the filling was too runny. I followed the recipe exactly, so I'm not sure what went wrong.
MORAD KHAN
[email protected]I had some trouble getting the pie crust to stay together, but the filling was delicious. I'll definitely try this recipe again with a different crust.
Steven A
[email protected]This pie was a bit too sweet for my taste, but I think that's just a personal preference. The espresso flavor was nice, and the crust was good.
mas mas
[email protected]I'm not a big fan of chocolate pie, but this one was really good! The espresso flavor really made it stand out. I would definitely make this again.
Daniel Alfred
[email protected]This pie is absolutely divine! The espresso and chocolate flavors are perfectly balanced, and the crust is flaky and delicious. I will definitely be making this again and again.
Asmita Nepali
[email protected]I made this pie for my husband's birthday and he loved it! He said it was the best chocolate pie he's ever had.
Jeremy Yarborogh
[email protected]This pie is so delicious! The chocolate is rich and decadent, and the espresso adds a nice bitterness that balances out the sweetness. The crust is also perfect - flaky and buttery.
Ahsan Khan
[email protected]I love this recipe! The espresso and chocolate flavors are a match made in heaven. The pie is always a hit with my friends and family.
Asha Rajbanshi
[email protected]This pie was easy to make and turned out beautifully. The flavors were rich and decadent, and the crust was perfect. I highly recommend this recipe.
Nelisiwe Mtimkulu
[email protected]I'm not usually a fan of chocolate pie, but this one was amazing! The espresso added a really nice depth of flavor. I'll definitely be making this again.
Gabriel Flores
[email protected]This pie was a huge hit at my dinner party! The espresso and chocolate flavors were perfectly balanced, and the crust was flaky and delicious. I'll definitely be making this again.