Back to Espresso Cream Pie All Reviews for Espresso Cream Pie - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Espresso Cream Pie Recipe Summary Servings: 12
Ingredients Ingredient Checklist 3/4 cup granulated sugar 1/4 cup cornstarch 1/4 teaspoon salt 2 1/2 cups whole milk 2 tablespoons plus 1 teaspoon instant espresso powder 4 large egg yolks 1/4 cup coffee liqueur, preferably Kahlua 1 teaspoon pure vanilla extract 2 ounces (4 tablespoons) unsalted butter, softened Chocolate-Wafer Crust 1/3 cup dark-chocolate-covered espresso beans 1 1/4 cups cold heavy cream 1 tablespoon confectioners’ sugar
Gallery Espresso Cream Pie
Recipe Summary Servings: 12
Gallery
Espresso Cream Pie
Espresso Cream Pie
Espresso Cream Pie
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 3/4 cup granulated sugar 1/4 cup cornstarch 1/4 teaspoon salt 2 1/2 cups whole milk 2 tablespoons plus 1 teaspoon instant espresso powder 4 large egg yolks 1/4 cup coffee liqueur, preferably Kahlua 1 teaspoon pure vanilla extract 2 ounces (4 tablespoons) unsalted butter, softened Chocolate-Wafer Crust 1/3 cup dark-chocolate-covered espresso beans 1 1/4 cups cold heavy cream 1 tablespoon confectioners’ sugar
Directions
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.
Reviews (6)
Add Rating & Review 6 Ratings 5 star values: 1 4 star values: 3 3 star values: 2 2 star values: 0 1 star values: 0
Reviews (6)
Add Rating & Review 6 Ratings 5 star values: 1 4 star values: 3 3 star values: 2 2 star values: 0 1 star values: 0
Add Rating & Review
6 Ratings 5 star values: 1 4 star values: 3 3 star values: 2 2 star values: 0 1 star values: 0
6 Ratings 5 star values: 1 4 star values: 3 3 star values: 2 2 star values: 0 1 star values: 0
6 Ratings 5 star values: 1 4 star values: 3 3 star values: 2 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 3 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 10/09/2009 I had a bad reaction with the summer fruit pie and decided to make this one with a packet of gelatin, worked wonders! The pie was amazing!!! Here is a pic and info: http://tinyurl.com/ylpq8fg Martha Stewart Member Rating: Unrated 09/30/2008 Addictively good! I also found that the custard did not set very well- but mine wasn't soupy, the slices just weren't as firm as I would have liked. I followed directions to a T so for those reading this, I would recommend cooking a bit longer than directed. Instead of cooking 1-2 minutes after incorporating the yolks, I would cook maybe 3-4 minutes... make sure it is quite thick before you add the butter and liqueur. Also, I used half Kahlua and half Godiva chocolate liqueur which was delish. Martha Stewart Member Rating: Unrated 07/05/2008 Mine turned into soup too; the cream filling just never set. I ended up freezing it and serving it like ice cream pie with a dollop of the whipped cream. Anyone have suggestions? Martha Stewart Member Rating: Unrated 06/26/2008 I made this and it turned into soup. The topping deflated almost immediately -- and I did whip them until they were stiff. But even the filling souped out a bit in the pan. Any suggestions?Martha Stewart Member
Rating: 5 stars 07/19/2011
Rating: 5 stars
Rating: Unrated 10/09/2009
I had a bad reaction with the summer fruit pie and decided to make this one with a packet of gelatin, worked wonders! The pie was amazing!!! Here is a pic and info: http://tinyurl.com/ylpq8fg
Rating: Unrated
Rating: Unrated 09/30/2008
Addictively good! I also found that the custard did not set very well- but mine wasn’t soupy, the slices just weren’t as firm as I would have liked. I followed directions to a T so for those reading this, I would recommend cooking a bit longer than directed. Instead of cooking 1-2 minutes after incorporating the yolks, I would cook maybe 3-4 minutes… make sure it is quite thick before you add the butter and liqueur. Also, I used half Kahlua and half Godiva chocolate liqueur which was delish.
Rating: Unrated 07/05/2008
Mine turned into soup too; the cream filling just never set. I ended up freezing it and serving it like ice cream pie with a dollop of the whipped cream. Anyone have suggestions?
Rating: Unrated 06/26/2008
I made this and it turned into soup. The topping deflated almost immediately – and I did whip them until they were stiff. But even the filling souped out a bit in the pan. Any suggestions?
All Reviews for Espresso Cream Pie
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Espresso Cream Pie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
