I love this recipe, just a few simple but rich ingredients and a few minutes. This looks like a dream in a pie plate!
Chocolate Silk Espresso Pie
Prep: 25 minutes Start to Finish (plus time for piecrust)
3 cups whole milk
3 tablespoons instant espresso powder
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 large eggs
1 bar (8 oz.) bittersweet chocolate, chopped
4 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 Piecrust (see Recipe Center), blind baked
1 cup heavy cream, beaten to medium peaks with 2 tablespoons confectioners' sugar
1/2 teaspoon cinnamon
1. Bring milk just to a simmer in a 1-quart saucepan over moderate heat. Remove pan from heat and whisk in espresso powder until dissolved. Keep warm, covered.
2. Whisk together granulated sugar, cornstarch, salt, and eggs in a 3-quart heavy saucepan until combined well. Add milk in a slow stream, whisking constantly. Bring to a boil over moderate heat, whisking constantly. Reduce heat and simmer, whisking, until thickened and registers 170 degree F on an instant-read thermometer, about 2 minutes. Immediately pour through a fine-mesh sieve set over a bowl (discard solids). Add chocolate, butter, and extract to bowl; let stand 5 minutes. Whisk until chocolate is melted and incorporated. Cover surface with waxed paper and chill until completely cool, about 1-1/2 hours. Spoon into crust, smoothing top, and chill, loosely covered, until filling is set, about 4 hours.
3. Spoon whipped cream into center of pie, sprinkle top with cinnamon and serve. Makes 10 servings.
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