Mocha-Espresso Cream Pie

Name: Mocha-Espresso Cream Pie
Prep time: 5 h 5 min
Cook time: 5 h 5 min
Total time: 5 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 57 grams bittersweet chocolate baking squares, chopped; 118 milliliters butter, melted; 2 Tbsps butter; 255 grams package chocolate wafers; 59 milliliters cornstarch; 4 larges egg yolks; 473 milliliters half-and-half; 2 Tbsps instant espresso; 118 milliliters finely chopped toasted pecans; 8 servings Crust; 158 milliliters sugar; 8 servings Coffee Whipped Cream

Mocha-Espresso Cream Pie might be just the dessert you are searching for. One portion of this dish contains about 9g of protein, 43g of fat, and a total of 647 calories. This recipe serves 8. Head to the store and pick up bittersweet chocolate baking squares, pecans, coffee whipped cream, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 5 hours and 5 minutes.

Instructions

Prepare Crust: Preheat oven to 35

Ingredients you will need

Crust

Equipment you will use

Oven

Pulse chocolate wafers in a food processor 8 to 10 times or until finely crushed. Stir together wafer crumbs, pecans, and butter. Press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate.

Ingredients you will need

Chocolate Wafer Cookies

Butter

Pecans

Wafer

Equipment you will use

Food Processor

Bake 10 minutes. Cool completely (about 30 minutes).

Equipment you will use

Oven

Whisk together sugar and next 2 ingredients in a large saucepan.

Ingredients you will need

Sugar

Equipment you will use

Sauce Pan

Whisk

Whisk together half-and-half and yolks in a large bowl. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly; remove from heat.

Ingredients you will need

Sugar

Egg Yolk