Chocolate and coffee cream pie
Votes: 2
Time: 1 hour 20 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Sandra Lee creates an espresso-flavored pie with a pre-made crust, making this dessert quick and easy to make.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Filling:
- 1 cup heavy cream
- 1/4 cup light corn syrup
- 2 tbsp (30 g) butter
- 2 tablespoons coffee liqueur
- 1 tsp vanilla extract
- 300 g chopped dark chocolate
- 1 ready-made chocolate pie crust, 23cm in diameter.
Coffee topping with whipped cream:
- 1.5 cups heavy cream
- 1/4 cup chocolate-hazelnut spread, such as Nutella
- 1 tbsp. instant espresso or coffee
- 1 tbsp. sugar
- 2 tsp vanilla extract
- Puffed rice (breakfast cereal), for garnish
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Recipes with similar ingredients: chocolate cookies, corn syrup, vanilla extract, cream, dry breakfast, coffee liqueur, coffee, chocolate-nut butter, dark chocolate
Cooking the dish according to the recipe:
- For the filling: In a small saucepan, heat the cream over medium-low heat.
Once hot, stir in the corn syrup, butter, coffee liqueur, vanilla extract, and chocolate. Whisk until all ingredients are fully incorporated and the mixture is smooth and silky. Remove from heat and pour over the prepared chocolate base.
Refrigerate until completely cooled and the cream sets, about 1 hour. - For the top: In a large, chilled metal bowl, combine the cream, chocolate-hazelnut spread, instant espresso, sugar, and vanilla extract. Beat with a hand mixer until stiff peaks form.
- Spoon the coffee whipped cream over the filling. Use a spatula to smooth it out so the filling is completely covered. Refrigerate until serving. Before serving, sprinkle the pie with puffed rice pudding, divide among servings, and serve.
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