Chocolate Coffee Pie
This Chocolate Coffee Pie is a must make for coffee and chocolate lovers. It has a crunchy Oreo cookie crust, a silky smooth coffee chocolate pastry cream filling, and is finished with a cloud of whipped mascarpone cream. This easy no-bake pie is super creamy and perfect for the holidays, Thanksgiving or whenever you want a elegant and perfect make ahead dessert.
Equipment
- 9-inch pie pan
Ingredients
CHOCOLATE COOKIE CRUST
- 24 Oreo cookies
- 60 g butter
CHOCOLATE COFFEE PASTRY CREAM
- 4 egg yolk
- 50 g granulated sugar
- 1 teaspoon vanilla paste
- 40 g cornstarch
- 20 g dutch process cocoa powder
- 400 g whole milk
- 50 g granulated sugar
- 1 tablespoon instant espresso powder
- 30 g butter
- 100 g semi-sweet chocolate
- 75 g milk chocolate or can be switched out with semi-sweet chocolate
- ¼ teaspoon salt
WHIPPED MASCARPONE CREAM
- 250 g mascarpone cheese
- ½ teaspoon vanilla paste
- 50 g powdered sugar
- 240 ml heavy cream
Instructions
OREO COOKIE CRUST
- In a food processor, add the Oreo cookies and blend them until a fine sand-like texture. Melt the butter and add it to the food processor and blend it together with the blended cookies.24 Oreo cookies, 60 g butter
- Add the cookie crumbs to the pie pan and press the cookie crumbs down with the bottom of a glass, and up against the side of the pan, so it’s really well packed together and flattened out.
- Place it in the fridge while preparing the pastry cream filling.
COFFEE CHOCOLATE PASTRY CREAM
- Start by chopping the chocolate and set it aside.100 g semi-sweet chocolate, 75 g milk chocolate
- Whisk the egg yolks, granulated sugar and vanilla paste until light and fluffy, takes about 2 minutes. Then add the cornstarch and cocoa powder and whisk until combined. Set it aside.4 egg yolk, 50 g granulated sugar, 1 tsp vanilla paste, 40 g cornstarch, 20 g dutch process cocoa powder
- In a medium sized saucepan add whole milk, espresso powder and granulated sugar. Place it on the stove over medium heat. Give it a stir until the granulated sugar has melted. Let it heat until it just starts steaming.400 g whole milk, 50 g granulated sugar, 1 tbsp instant espresso powder
- As the egg/cocoa powder mixture is very thick, take the milk off the heat, and add a splash of the warm milk into the egg mixture and quickly whisk it to help loosen up the mixture. Then add about ⅓ more of the milk mixture, to temper the eggs. Be sure to whisk all the time so it doesn’t turn into scrambled eggs. Pour back the tempered mixture into the rest of the milk and place the saucepan back on the stove. Whisk constantly on low-medium heat until it has thicken.
- Immediately pour the pastry cream into a clean bowl and add the chopped chocolate, butter and salt and with a whisk stir it together until melted and smooth. Pour the pastry cream into the crust and even it out.30 g butter, ¼ tsp salt
- Add some plastic wrap over the pie, so it touches the surface of the pie and set it to chill in the fridge for a minimum of 6 hours or preferably overnight.
WHIPPED MASCARPONE CREAM
- Once the pie has been allowed to set, make the mascarpone cream. With an electric mixer, cream together mascarpone, powdered sugar and vanilla bean paste until smooth.250 g mascarpone cheese, ½ tsp vanilla paste, 50 g powdered sugar
- Add the heavy cream and whip it just until soft peaks and it holds its shape. It can easily split, so don't over whip it. Add it on top of the pie and sprinkle it with shaved chocolate. Place in the fridge until ready to serve.240 ml heavy cream
Nutrition
Carbohydrates: 63gProtein: 10gFat: 50gSaturated Fat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 195mgSodium: 342mgPotassium: 347mgFiber: 3gSugar: 37gVitamin A: 1389IUVitamin C: 0.3mgCalcium: 170mgIron: 6mg
Tried this recipe?Let us know how it was!