Chocolate and Coffee Cream Pie
The recipe Chocolate and Coffee Cream Pie can be made in approximately 1 hour and 20 minutes. This side dish has 672 calories, 6g of protein, and 48g of fat per serving. This recipe serves 8. For $1.99 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe is liked by 8 foodies and cooks. If you have vanillan extract, puffed rice cereal, heavy cream, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 30%, which is rather bad. If you like this recipe, take a look at these similar recipes: Frontera Grill's Chocolate Pecan Pie with Coffee Whipped Cream, Coffee Cream Pie, and Coffee Ice Cream Pie.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 65 minutes
Ingredients:
2 tablespoons butter
1 9-inch prepared chocolate cookie crust, such as Oreo Pie Crust
1/4 cup chocolate hazelnut spread, such as Nutella
2 tablespoons coffee liqueur
1/4 cup light corn syrup
10 ounces dark chocolate, chopped
1 cup heavy cream
1 1/2 cups heavy cream
1 tablespoon instant espresso or coffee
Chocolate puffed rice cereal, for garnish
1 tablespoon sugar
1 teaspoon vanilla extract
2 teaspoons vanilla extract
Equipment:
pot
whisk
hand mixer
bowl
spatula
Cooking instruction summary:
Watch how to make this recipe. For the filling: Heat the cream in a medium saucepot over medium-low heat. When hot, whisk in the corn syrup, butter, coffee liqueur, vanilla and chocolate. Mix until all the ingredients are fully incorporated into the cream and the mixture is smooth and silky. Remove from the heat and pour into the prepared chocolate cookie crust. Place in the refrigerator until completely cooled and set, about 1 hour. For the topping: In a large chilled metal bowl, combine the cream, chocolate hazelnut spread, instant espresso, sugar and vanilla. Whip with a hand mixer until stiff peaks form. To assemble: Place the coffee whipped cream topping on top of the filling. Smooth out with a spatula so that all the filling is completely covered with the topping. Place in the refrigerator until ready to serve. When ready to serve, top with chocolate puffed rice, slice and serve.
Step by step:
1. Watch how to make this recipe.
For the filling
1. Heat the cream in a medium saucepot over medium-low heat. When hot, whisk in the corn syrup, butter, coffee liqueur, vanilla and chocolate.
2. Mix until all the ingredients are fully incorporated into the cream and the mixture is smooth and silky.
3. Remove from the heat and pour into the prepared chocolate cookie crust.
4. Place in the refrigerator until completely cooled and set, about 1 hour.
5. For the topping: In a large chilled metal bowl, combine the cream, chocolate hazelnut spread, instant espresso, sugar and vanilla. Whip with a hand mixer until stiff peaks form.
To assemble
1. Place the coffee whipped cream topping on top of the filling. Smooth out with a spatula so that all the filling is completely covered with the topping.
2. Place in the refrigerator until ready to serve. When ready to serve, top with chocolate puffed rice, slice and serve.
Nutrition Information:
covered percent of daily need
