Cappuccino Cream Pie Recipes

COFFEE CREAM PIE

Steps:

• In the top of a double boiler, combine the sugar, flour and salt; gradually stir in milk until smooth. Cook and stir over boiling water until thickened, about 10 minutes. Stir in coffee granules., Gradually stir a small amount into egg yolks; return all to pan. Cook and stir for 3 minutes. Remove from the heat; add butter and vanilla. Cool for 30 minutes. Pour into crust; chill. , In a bowl, dissolve coffee granules in a small amount of cream. Add sugar, vanilla and remaining cream. Whip until stiff peaks form. Spread over filling; sprinkle with crushed candy bar. Chill.

CAPPUCCINO PIE

Steps:

• For Chocolate Cookie Crust: Place cookies in food processor and blend until fine cookie crumbs are formed. Add melted butter, and pulse food processor 3-4 additional times. Spray a 9-inch deep dish pie plate with baking spray and press the cookie crumb mixture into the bottom and up the sides of the pie plate. Place pie plate in freezer to chill for 10-15 minutes.
• For Cappuccino Pie: Chill a large metal or glass bowl and wire whisk in the freezer for 15 minutes.
• Meanwhile, in a large bowl, whisk together milk, coffee, pudding mix and ½ cup heavy cream. Set aside.
• Add remaining 1½ cups heavy cream, powdered sugar and vanilla to chilled bowl. Using a large hand-held whisk or an electric mixer, whip cream until it begins to thicken. Continue to whip cream until soft peaks begin to form. Use caution and do not over mix.
• Fold half of the whipped cream mixture into the pudding mixture, being careful not to over mix. Pour pie filling into prepared pie crust and store remaining whipped cream in refrigerator until ready to serve.
• Place pie in freezer and freeze for 4-6 hours, or until frozen. When ready to serve, remove pie from freezer and let sit at room temperature for 15 minutes.
• Meanwhile, place 8-10 chocolate sandwich cookies in food processor and blend until large cookie crumbs are formed.
• Right before slicing, spread remaining whipped cream on top of pie and top with large cookie pieces. Slice and serve immediately.

CREAMY COFFEE PIE

Steps:

• Combine 1-1/4 cups crushed cookies and butter. Press onto bottom and up the sides of a 9-in. pie plate. In a large bowl, combine ice cream, marshmallows, chocolate chips and remaining crushed cookies. Spoon into crust. Freeze for 30 minutes. , Spread whipped topping over pie. Drizzle with caramel and hot fudge toppings. Freeze, covered, overnight. May be frozen up to 2 months. Remove from freezer 10-15 minutes before cutting. If desired, serve with additional cookies.

CAPPUCCINO CREAM PIE

Steps:

• Preheat 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. Cool completely.
• 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.