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.
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John Sanders
[email protected]I can't wait to try this recipe!
Kaselyn Unruh
[email protected]This pie was a showstopper at my dinner party.
din man
[email protected]I'll definitely be making this pie again!
mukund tamang
[email protected]Delicious!
Jay Perez
[email protected]I was a bit skeptical about this pie at first, but I'm so glad I tried it! The espresso flavor was surprisingly subtle and not overpowering, and it paired perfectly with the chocolate. The pie was also very easy to make, and I love that I could use a
Usman Mustafa
[email protected]This pie was a bit more work than I expected, but it was definitely worth it! The crust was flaky and flavorful, and the filling was rich and creamy. The espresso flavor was just right, and it wasn't too sweet. I would definitely recommend this pie t
Nickson Weru
[email protected]I'm not usually a fan of espresso, but this pie changed my mind! The espresso flavor was subtle and not overpowering, and it paired perfectly with the chocolate. The pie was also very easy to make, and I love that I could use a pre-made crust.
Anik AB
[email protected]This pie was easy to make and turned out great! I used a pre-made chocolate crust to save time, but the filling was definitely the star of the show. It was so creamy and flavorful, and the espresso flavor really came through. I will definitely be mak
Md Sabbir Ul haque Shaykot
[email protected]I love espresso and chocolate together, so I knew I had to try this pie. It did not disappoint! The crust was flaky and flavorful, the filling was smooth and creamy, and the espresso flavor was just right. I would definitely recommend this pie to any
Paruram Parsu
[email protected]This espresso cream pie was an absolute delight! The flavors were perfectly balanced, with the rich espresso flavor complemented by the creamy filling and chocolate crust. It was a hit with my family and friends, and I'll definitely be making it agai