Cappuccino Cream Pie
- 9 ounces chocolate cookies, pulverized to crumbs
- 5 tablespoons unsalted butter, melted
- 14 cup sugar
- 14 cup cornstarch
- 23 cup sugar
- 2 12 cups milk
- 1 tablespoon espresso beans, finely ground or 1 tablespoon crushed instant coffee crystals
- 18 teaspoon salt
- 3 large eggs, slightly beaten
- 2 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 1 cup heavy cream, cold
- 2 tablespoons sugar
- 2 ounces bittersweet chocolate, grated,
- 12 cup chocolate syrup
DirectionsPreheat oven to 350. T0 make the crust: Combine cookie crumbs, melted butter and sugar.
Press into the bottom and up the sides of a 9-inch pie plate.
Bake for 8 minutes.
To make the filling: Whisk the cornstarch and sugar in a heavy 2-quart saucepan.
Whisk in the milk, making sure the cornstarch dissolves.
Add the espresso and salt, then whisk in the eggs, mixing well until no streaks of yellow remain.
Bring the mixture to a simmer over medium heat, stirring constantly.
Remove from heat briefly and and scrape sides and bottom of pan with a spatula and whisk again.
Return to heat and cook at a bare simmer for 1 minute.
Remove from heat and strain through a wire mesh strainer into a medium size bowl.
Whisk in the butter and vanilla.
Cover with plastic wrap, making sure the wrap is touching the top to prevent a "skin" from forming.
Refrigerate for at least 4 hours.
To make the topping:.
Whip the cream with the sugar until soft peaks form.
Remove filling from the fridge, remove the plastic wrap and pour into the cooled crust.
Pipe whipped cream over the top and garnish with grated chocolate.
Serve cold with chocolate syrup for drizzling.