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Not the best picture of the final product. I wanted to get a shot up as soon as possible and it wasn't quite set enough to cut. I'll try and get a replacement tomorrow...My Pancake Bars were such a hit that I thought I'd try another dessert. Although I didn't plan it that way, this one is almost a vegan dessert, except for the half and half and probably the chocolate wafers have butter in them - oh right and the eggs. In any case I used soy milk and plant oil-based butter instead of the real stuff and adjusted down on the bad ingredients by using half and half instead of cream. But don't worry, this Espresso Cream Pie comes out chill, silky and heavenly. Unfortunately this is a recipe that uses both the oven and stove, so plan to make this earlier in the morning or late at night. Oh and don't let the number of ingredients scare you off. This comes together pretty quick...the hard part will be waiting for the pie to chill completely because you’ll want to eat it as soon as the custard hits the crust!
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103.59375
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103.59375
Espresso Cream Pie
July 19, 2009
dessert, fall, spring, summer, winter
Not the best picture of the final product. I wanted to get a shot up as soon as possible and it wasn't quite set enough to cut. I'll try and get a replacement tomorrow...My Pancake Bars were such a hit that I thought I'd try another dessert. Although I didn't plan it that way, this one is almost a vegan dessert, except for the half and half and probably the chocolate wafers have butter in them - oh right and the eggs. In any case I used soy milk and plant oil-based butter instead of the real stuff and adjusted down on the bad ingredients by using half and half instead of cream. But don't worry, this Espresso Cream Pie comes out chill, silky and heavenly. Unfortunately this is a recipe that uses both the oven and stove, so plan to make this earlier in the morning or late at night. Oh and don't let the number of ingredients scare you off. This comes together pretty quick...the hard part will be waiting for the pie to chill completely because you’ll want to eat it as soon as the custard hits the crust!Information
Servings: 8
Time: 40 minutes active; 5 hours total (min 4 hours chilling or overnight)
Price: <$15.00 total; ~$1.70 per slice
Nutrition (per serving):
Calories: 331.4
Protein: 5.1g
Fat: 6.6g
Saturated fat: 6.6g
Carbohydrates: 35.4g
Fiber: 1.3g
Sodium: 217.7mg
Cholesterol: 120.6mg
High In:
Good Source:
Low In:
Ingredients
- For crust:6 oz chocolate wafers, ground fine
- 4 Tbsp unsalted butter (I used vegan butter), melted
- 2 Tbsp granulated sugarpinch saltFor custard:3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 1/2 cups soy milk
- 2 Tbsp + 1 tsp instant espresso powder
- 4 large egg yolks, slightly beaten (save the whites)
- 1/4 cup coffee liqueur
- 1 tsp vanilla extract
- 4 Tbsp unsalted butter (I used vegan butter), softFor cream topping:1/3 cup chocolate covered espresso beans
- 1 1/4 cup half and half, cold
- 1 Tbsp powdered sugarTo make the crust:1. Preheat oven to 350 degrees. Grind wafers, butter, sugar and salt in a food processor until combined.
Preparation
- Pat mixture into a 9" pie pan, pressing firmly into the bottom and up the sides.
- Bake about 10 minutes, until crust darkens slightly and it becomes fragrant. Let cool completely on a wire rack.To make custard:1. While crust cools, combine sugar, cornstarch and salt in a medium saucepan. Whisk in milk, 2 Tbsp espresso powder and cook over medium-high heat, stirring almost constantly, until mixture starts to thicken and bubble, about 7 minutes total (let boil for the last two minutes).
- Remove mixture from heat. Pour whisked yolks in a slow, steady stream until incorporated. Return mixture to medium heat and cook, stirring constantly, until it boils.
- Remove from heat and stir in coffee liqueur, vanilla and butter until well combined.
- Let custard cool in the saucepan on a wire rack, stirring occasionally, for at least 10 minutes.
- Pour custard into pie crust. Press plastic directly on the surface so a pudding skin does not form while it chills. Refrigerate at least 4 hours or overnight until custard is firm.To make cream topping:1. Crush espresso beans with the back of a knife or pulse slightly in a food processor.
- Whisk together half and half, powdered sugar and last teaspoon of espresso powder until stiff peaks form. If it doesn't come together, try whisking in the reserved eggs whites at room temperature. Fold most of the espresso pieces into the cream, reserving a tablespoon or two.
