Monday, December 16, 2013

Mocha-Espresso Cream Pie

When I was asked to bring a chocolate dessert to a Christmas party a couple of weeks ago, this pie that I had seen flipping through Southern Living last month immediately came to mind. It turned out to have that perfect cream pie consistency, and I found the balance of the chocolate and espresso to be spot-on. A friend told me it was my best pie yet, and I do have to admit it was pretty tasty. Happy Monday!

Mocha-Espresso Cream Pie
for the crust: 
1 (9 oz) package chocolate wafers
1/2 cup butter, melted

for the filling:
2/3 cup sugar
1/4 cup cornstarch
2 Tbsp instant espresso
2 cups half-and-half
2 ounces bittersweet chocolate baking squares, chopped
2 Tbsp salted butter

Prepare the crust: Heat oven to 350 degrees. Pulse chocolate wafers in a food processor 8-10 times or until finely crushed. (Alternately, place them in a Ziploc bag and crush them with a rolling pin.) Stir together wafer crumbs and butter. Press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate. Bake 10 minutes. Cool completely (about 30 minutes).

Prepare the filling: Whisk together sugar, cornstarch, and instant espresso in a large saucepan. Whisk together half-and-half and yolks in a large bowl. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly; remove from heat.

Microwave chocolate in a small bowl for 1 1/2 minutes or until melted, stirring at 30-second intervals. Whisk butter and melted chocolate into sugar mixture; spoon into cooled crust. Place plastic wrap directly onto filling (to prevent a film from forming). Chill 4-24 hours. Top with whipped cream just before serving.

source: recipe slightly adapted from Southern Living, November 2013