Cappuccino Cream Pie Recipes

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.

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.

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.

COFFEE CREAM PIE

Steps:

• Whisk together 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 (about 2 minutes after it comes to a boil).
• Whisk egg yolks in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, just until it returns to a boil, 1 to 2 minutes.
• Strain through a fine sieve into a large bowl, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon at a time, whisking until each piece melts before adding the next one. Let custard cool, whisking occasionally, about 10 minutes.
• Pour custard into baked and cooled crust. Press plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours (or wrapped tightly with plastic, up to 1 day).
• With the flat side of a chef's knife, crush espresso beans, 1 at a time. Reserve 1 tablespoon large pieces for garnish.
• In a chilled bowl, beat cream, confectioners' sugar, and remaining 1 teaspoon espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture, and spread over pie. Sprinkle with reserved espresso-bean pieces or chocolate curls, and serve immediately.