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.
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
CHOCOLATE ESPRESSO CUPS
Provided by Giada De Laurentiis
Categories dessert
Time 20m
Yield 4 to 6 servings (6 cups)
Number Of Ingredients 5
Steps:
- Heat the milk in a medium pot over high heat until hot, but not boiling. Reduce the heat to very low and add the espresso, chocolate, sugar, and vanilla. Using a whisk, stir the mixture until the chocolate has melted. Continue to whisk the chocolate mixture until frothy every few minutes for about 8 minutes, until the chocolate has completely dissolved into the milk. Pour into mugs and serve immediately.
FROTHY CHOCOLATE ESPRESSO SHAKE
Steps:
- In a small saucepan, bring the water to a boil over medium-low heat. Add the hot chocolate mix and espresso powder. Stir until the chocolate is melted and the mixture is smooth. Remove the pan from the heat and stir in the milk.
- Place the frozen yogurt and vanilla in a blender. Pour the chocolate mixture into the blender and blend until smooth and frothy.
- Pour the shake into 4 (8-ounce) frosted glasses and serve immediately.
PECAN AND CHOCOLATE ESPRESSO PIE
A delicious nutty, chocolate coffee dessert!
Provided by MARBALET
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 13
Steps:
- To Make Crust: In a medium bowl, combine flour and salt and mix well. With two knives or a pastry blender, cut in butter until mixture is in fine crumbs. Gradually add just enough ice water so that the pastry holds together. Form into a ball, then flatten into a disk. Handle as little as possible. Wrap tightly in plastic wrap and chill for at least 1 to 2 hours.
- Roll out crust on lightly floured surface with lightly floured rolling pin. Turn crust over frequently and lightly re-flour work surface and rolling pin as necessary. Crust should be rolled into a circle about 13 inches in diameter. Fit crust into an ungreased 9 inch pie plate of heatproof glass; form a high-standing rim, trimming excess from edges and pinching or fluting rim decoratively as desired.
- Preheat oven to 400 degrees F (205 C). Thoroughly prick crust all over with fork. Chill for at least 10 minutes while oven heats. Bake in preheated oven 5 minutes (crust will not brown). Remove to rack and cool completely before filling.
- Leave oven at 400 degrees F (205 C). Break up pecan pieces and sprinkle them evenly on the bottom of the cooled pie shell.
- To Make Filling: In a small bowl beat eggs to combine. Add espresso powder and beat to mix. Let stand at least 10 minutes, beating occasionally to dissolve espresso.
- In a medium bowl cream softened butter, sugar, and vanilla until light and fluffy. Beat in cocoa and salt. Add egg/espresso mixture 1/3 at a time, beating after each addition, until smooth. Stir in corn syrup. This mixture will be like custard and it will be thick.
- Pour mixture slowly over pecans in pie shell. If any pecans do not get completely covered by the filling, submerge them until they do. Let stand 2 to 3 minutes; with toothpick or tip of sharp knife, pierce any remaining air bubbles (during this standing period, pecans may rise to top of pie).
- Bake in preheated oven for 10 minutes. Reduce heat from 400 degrees F (205 C) to 350 degrees F (175 C) and bake 33 to 37 minutes longer (or until edges are cracked and risen but pie center still quivers slightly when pie is shaken gently). Do not over-bake! If pie begins to brown excessively, cover top lightly with foil. Remove from oven; cool on rack before serving.
Nutrition Facts : Calories 578.1 calories, Carbohydrate 71 g, Cholesterol 136.2 mg, Fat 32.3 g, Fiber 3.1 g, Protein 7.5 g, SaturatedFat 12.5 g, Sodium 108.5 mg, Sugar 32.1 g
ESPRESSO CREAM PIE
This is a very delicious pie and something just a little different for the taste buds - another great from Martha!!
Provided by Chef mariajane
Categories Dessert
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- CHOCOLATE WAFER CRUST:.
- Preheat oven to 350°F Pulse ground chocolate wafers, butter , sugar and a pinch of salt in a food processor until well combined.
- Pat mixture into a 9-inch pie dish, pressing firmly into bottom and up sides. Bake util crust is fragrant and darkens slightly, about 10 minutes. Let cool completely on wire rack. Crust can be stored overnight.
- Combine 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, 1-2 minutes.
- Remove from heat, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoons 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 , one at a time. Reserve 1 tablespoons large espresso bean pieces.
- Whisk together cream, confetio'ners' sugar, and remaining espresso powder until stiff peaks form. Fold small espresso-bean pieces into whípped cream mixture, and decoratively spread over pie. Sprinkle with reserved espresso-bean pieces, and serve immediately.
Nutrition Facts : Calories 531.3, Fat 33.1, SaturatedFat 19, Cholesterol 194.4, Sodium 248, Carbohydrate 50.2, Fiber 0.8, Sugar 36.1, Protein 6.3
CHOCOLATE ESPRESSO MOO-LESS PIE
The creamy, rich and decadent pie is SOOOO easy to make, and it's VEGAN! I know everyone will love this whether they know it contains tofu or not... This recipe was inspired by one I saw on Alton Brown's Tofu episode, as well as a recipe I saw on the website: The Everyday Dish. You can use either a homemade graham cracker or chocolate cookie crumb crust, OR you can make your own from scratch. The store bought vegan crumb crust I got was pretty lifeless, so next time I think I will make my own!
Provided by Kozmic Blues
Categories < 4 Hours
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Melt chocolate chips in microwave in 20 second increments, or using a double boiler.
- In a blender, add tofu and blend until smooth.
- Add melted chocolate, blending again until smooth.
- Add powdered sugar, espresso and vanilla and blend until mixture is smooth and fluffy.
- Pour chocolate mixture into pie shell.
- Refrigerate 2-4 hours or until firm enough to slice.
Nutrition Facts : Calories 288.3, Fat 16.7, SaturatedFat 6.7, Cholesterol 0.2, Sodium 155.5, Carbohydrate 34.7, Fiber 2.1, Sugar 24, Protein 4.5
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