Layered Cappuccino Cream Pie Recipes

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CAPPUCCINO PIE



Cappuccino Pie image

This rich and indulgent no bake dessert recipe, frozen Cappuccino Pie, is the ultimate summer treat! It's an easy pie recipe that's always a crowd pleaser!

Provided by Heather of Kitchen Concoctions: https://www.kitchen-concoctions.com

Categories     Dessert- Pie/Cobbler

Time 5h25m

Number Of Ingredients 12

Chocolate Cookie Crust:
20 chocolate sandwich cookies
4 tablespoons unsalted butter,, melted
--
Cappuccino Pie:
½ cup 2% or whole milk
¾ cup strong brew coffee
1 5.1-ounce instant vanilla pudding mix
2 cups heavy cream,, divided
3 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
8-10 chocolate sandwich cookies,, for topping

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.

LAYERED ICE CREAM PIE



Layered Ice Cream Pie image

Categories     Candy     Cookies     Sauce     Dessert     Side     Bake

Yield makes one 10-inch pie

Number Of Ingredients 8

1 1/4 cups crushed plain chocolate cookies (without icing or filling)
3 tablespoons unsalted butter, melted
3/4 to 1 cup Caramel Sauce (page 27)
1 quart chocolate ice cream, softened
1 quart vanilla ice cream, softened
6 (1.4-ounce) Heath bars or toffee-flavored candy bars, crushed
3/4 to 1 cup Chocolate Sauce (page 28)
1 quart coffee ice cream, softened

Steps:

  • Preheat the oven to 350°F.
  • Combine the cookie crumbs and butter and mix well. Firmly and evenly press the mixture over the bottom of a 3-inch-deep 10-inch springform pan. Bake for 8 minutes, then cool on a wire rack for at least 30 minutes, until it's no longer warm to the touch.
  • Spread the caramel sauce over the cooled crust, leaving a 1-inch border. Freeze for about 30 to 60 minutes, until set.
  • Spread the chocolate ice cream over the caramel sauce in an even layer, then freeze for about for 30 to 60 minutes, until firm. (Freezing time depends on the quality of the ice cream and the freezer temperature.)
  • Combine the vanilla ice cream and crushed candy bars. Spread over the chocolate ice cream in an even layer, then freeze for about 30 minutes, until firm.
  • Spread a thin layer of chocolate sauce evenly over the vanilla ice cream, then freeze for about 30 minutes, until firm.
  • Spread the coffee ice cream over the chocolate sauce in an even layer, then return to the freezer for about 30 to 60 minutes, until firm. Cover tightly with plastic wrap and freeze for at least 8 hours before slicing.
  • Remove from the freezer about 10 minutes before serving. Remove the springform pan sides, and slice into 12 wedges. If you like, serve additional caramel and chocolate sauce on the side.
  • Time Management Advice from Pie Tester Kate Antea
  • This pie will take about 4 hours to make. While one layer is freezing, the next ice cream is out softening, and a sauce can be made and cooled. My suggestion is to start by making the caramel sauce (which can be done a day ahead). While the sauce cools, make the crust. While the caramel is freezing, take the chocolate ice cream out to soften. When the chocolate layer goes in to freeze, take out the vanilla ice cream to soften and chop the candy bars. When the vanilla layer goes in to freeze, make and cool the chocolate sauce. When the chocolate sauce layer goes in to freeze, take out the coffee ice cream to soften.

COFFEE CREAM PIE



Coffee Cream Pie image

Coffee and pie, long a harmonious pair, are served together as one in this recipe from "Martha Stewart's New Pies & Tarts." Chocolate-covered espresso beans hint at the flavor of the filling below, which is spiked with both instant espresso and coffee liqueur. Martha made this recipe on episode 507 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 13

3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups milk
2 tablespoons plus 1 teaspoon instant espresso powder, such as Medaglia D'Oro
4 large egg yolks
1/4 cup coffee liqueur, preferably Kahlua
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter, cut into tablespoons and softened
Chocolate Wafer Crust
1/3 cup dark chocolate-covered espresso beans or chocolate curls
2 1/2 cups cold heavy cream
2 tablespoons confectioners' sugar

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.

CAPPUCCINO CREAM PIE



Cappuccino Cream Pie image

This is from a flyer I picked up in the organic foods section of my market. I changed the ingredients to non-organic but feel free to use whatever you wish. You could also choose a ready-made chocolate graham crust and Cool Whip topping to speed this along. Note: chill time is _not_ inclded in total prep time.

Provided by SusieQusie

Categories     Dessert

Time 38m

Yield 8 serving(s)

Number Of Ingredients 15

9 ounces chocolate cookies, pulverized to crumbs
5 tablespoons unsalted butter, melted
1/4 cup sugar
1/4 cup cornstarch
2/3 cup sugar
2 1/2 cups milk
1 tablespoon finely ground espresso beans or 1 tablespoon crushed instant coffee crystals
1/8 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
1/2 cup chocolate syrup

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.

Nutrition Facts : Calories 591.9, Fat 32, SaturatedFat 17.7, Cholesterol 158.5, Sodium 363.8, Carbohydrate 69.4, Fiber 1.6, Sugar 42.2, Protein 8.6

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