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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Gamer Ruiz
[email protected]This pie is a bit too rich for my taste, but it's still a good dessert.
Mitchell Angrum
[email protected]This pie is the best chocolate pie I've ever had! I'll definitely be making it again.
Aarongod Compton
[email protected]This pie is so easy to make! I can't believe how delicious it turned out.
Maryam Yousaf
[email protected]I love the way this pie looks! It's so elegant and sophisticated.
L Guerra Jr
[email protected]This pie is delicious! It's the perfect dessert for a special occasion.
Amanuel Dabaro
[email protected]This pie is just okay. It's not bad, but it's not great either. I wouldn't go out of my way to make it again.
Ghurghd Kfdhcs
[email protected]This pie is way too expensive! I could make a better pie at home for a fraction of the cost.
Anthony Alexander Garth Darking
[email protected]The crust on this pie was a bit too dry for my liking. I think I'll try using a different recipe next time.
Syed Sakib
[email protected]This pie is a bit too sweet for my taste, but it's still a good dessert. I think I'll try using less sugar next time.
sdo bastimalook
[email protected]I've made this pie several times, and it's always a hit. It's the perfect balance of sweet and bitter, and the crust is always flaky and delicious.
Yussif Abdul-Razak
[email protected]This pie is so decadent and delicious. The espresso adds a nice depth of flavor to the chocolate.
Hassan Hassan khan
[email protected]I love the rich, chocolatey flavor of this pie. It's the perfect dessert for a special occasion.
Mohammed Kassaw
[email protected]This pie is a bit time-consuming to make, but it's worth it. The flavor is incredible, and the presentation is beautiful.
SANJU RAJPOOT
[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.
Khuram Nagori
[email protected]This pie is so easy to make, and it's so delicious! I love that I can use instant espresso powder, so I don't have to worry about brewing a whole pot of coffee.
FIRE LION
[email protected]I'm not usually a fan of espresso, but this pie changed my mind. The bitterness of the espresso perfectly complements the sweetness of the chocolate, and the crust is to die for.
Bipin Dangi
[email protected]This pie was a huge hit at my dinner party! The combination of espresso and chocolate is divine, and the crust is perfectly flaky and buttery. I'll definitely be making this again.