Title: Creamy Coffee Pie
Categories: Pies, Chocolate
Yield: 1 servings
1/4 c Butter
2/3 c Semisweet chocolate chips
1 1/3 c Graham cracker crumbs
1/2 c Sugar
3 tb Cornstarch
2 ts Instant coffee granules
1/4 c Boiling water
1 1/4 c Milk
3 Egg yolks; lightly beaten
1 3/4 c Whipping cream
1/4 c Sifted powdered sugar
For garnish:
Chocolate covered coffee
-beans
Preheat oven to 375. Melt butter and chocolate chips in
top of double boiler. Stir in graham cracker crumbs. Spoon
into lightly greased 9 inch pie plate. Bake 8 minutes. Cool
on wire rack completely. Mix together sugar and cornstarch
in heavy saucepan and set aside.
Mix coffee and boiling water together. Stir until coffee
dissolves. Stir coffee, milk and yolks into sugar mixture.
Cook over medium heat, stirring constantly, until mixture
thickens and boils. Cook 1 minute. Remove from heat. Whisk
until smooth. Place a piece of plastic wrap directly on
surface and chill 1 hour. Beat whipping cream on low speed
until foamy. Slowly add powdered sugar. Beat until soft
peaks form. Set aside 1/2 cup whipped cream for topping.
Fold whipped cream into coffee mixture. Spoon filling into
pie shell. Garnish with reserved whipped cream & coffee
beans.
THE DESSERT SHOW
