Chocolate And Coffee Cream Pie Recipes

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COFFEE CREAM PIE



Coffee Cream Pie image

Coffee and pie, long a harmonious pair, are served together as one in this recipe from "Martha Stewart's New Pies & Tarts." Chocolate-covered espresso beans hint at the flavor of the filling below, which is spiked with both instant espresso and coffee liqueur. Martha made this recipe on episode 507 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 13

3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups milk
2 tablespoons plus 1 teaspoon instant espresso powder, such as Medaglia D'Oro
4 large egg yolks
1/4 cup coffee liqueur, preferably Kahlua
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter, cut into tablespoons and softened
Chocolate Wafer Crust
1/3 cup dark chocolate-covered espresso beans or chocolate curls
2 1/2 cups cold heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Whisk together granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 tablespoons espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
  • Whisk egg yolks in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, just until it returns to a boil, 1 to 2 minutes.
  • Strain through a fine sieve into a large bowl, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon at a time, whisking until each piece melts before adding the next one. Let custard cool, whisking occasionally, about 10 minutes.
  • Pour custard into baked and cooled crust. Press plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours (or wrapped tightly with plastic, up to 1 day).
  • With the flat side of a chef's knife, crush espresso beans, 1 at a time. Reserve 1 tablespoon large pieces for garnish.
  • In a chilled bowl, beat cream, confectioners' sugar, and remaining 1 teaspoon espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture, and spread over pie. Sprinkle with reserved espresso-bean pieces or chocolate curls, and serve immediately.

CHOCOLATE CREAM PIE



Chocolate Cream Pie image

"The flavors in this pie are uncomplicated and delicious. Add orange zest, peppermint oil or coffee extract to it if you want to get fancy," says Duff.

Provided by Duff Goldman

Categories     dessert

Time 4h

Yield 8 servings

Number Of Ingredients 17

1 disk homemade pie dough
All-purpose flour, for dusting
1/2 cup chopped bittersweet chocolate (about 3.5 ounces)
2 1/2 cups whole milk
3 ounces unsweetened chocolate, chopped
1 cup sugar
3 tablespoons cornstarch
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
4 extra-large egg yolks, lightly beaten
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
1/2 cup mascarpone cheese
1/4 cup plus 1 tablespoon sugar
1 vanilla bean, split lengthwise, seeds scraped out
1 1/2 cups cold heavy cream
Shaved white, milk and bittersweet chocolate, for decorating

Steps:

  • Make the crust: Preheat the oven to 375 degrees F. Roll out the pie dough into a 12-inch round on a lightly floured surface, then fit into a 9-inch pie dish. Fold the overhanging dough under itself and crimp the edges.
  • Place a piece of parchment paper in the pie crust and fill with dried beans or pie weights. Bake until the crust is starting to set and the edges are browning, about 20 minutes. Remove the parchment and beans and continue to bake until completely golden and crisp looking, another 5 minutes. (If the edges are getting too brown, cover them with some foil.) Let the crust cool completely.
  • Melt the bittersweet chocolate in a heatproof bowl set over a saucepan of simmering water. Using a pastry brush, paint the inside of the pie shell with the melted chocolate in a thin even layer. Set aside to harden.
  • Meanwhile, make the filling: Pour 2 cups milk into a heatproof bowl and set over the pan of simmering water. Heat until the milk is almost, but not quite, boiling. Add the unsweetened chocolate and stir until it?s completely melted. Set aside off the heat.
  • In a big bowl, whisk the sugar, cornstarch, flour and salt. Whisk in the remaining 1/2 cup milk, then stir into the hot chocolate-milk mixture. Return the double boiler to medium-high heat. Whisk in the egg yolks and cook, whisking constantly, until the mixture is very thick, about 20 minutes. Remove from the heat and stir in the butter and vanilla until smooth. Let the filling cool slightly, then pour into the pie shell. Place a piece of plastic wrap directly onto the surface of the filling and refrigerate until cold, about 3 hours or overnight.
  • Right before serving, make the whipped cream: Beat the mascarpone, sugar and vanilla seeds in a large bowl with a mixer until creamy. Add the heavy cream and continue to beat until it holds medium-stiff peaks.
  • Add the whipped cream to a pastry bag fitted with a large star tip and pipe generously on top of the pie. Sprinkle with shaved chocolate.

COFFEE CREAM PIE



Coffee Cream Pie image

I created this sweet coffee-flavored recipe as an entry for our state fair, adding the toffee topping to "dress it up". I'm glad I did- the pie won first place and is now a family holiday favorite!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6-8 servings.

Number Of Ingredients 15

2/3 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
3 tablespoons instant coffee granules, crushed
3 egg yolks, lightly beaten
2 tablespoons butter
2 teaspoons vanilla extract
1 chocolate crumb crust (9 inches)
TOPPING:
1 teaspoon instant coffee granules
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1 Heath candy bar (1.4 ounces), crushed

Steps:

  • In the top of a double boiler, combine the sugar, flour and salt; gradually stir in milk until smooth. Cook and stir over boiling water until thickened, about 10 minutes. Stir in coffee granules., Gradually stir a small amount into egg yolks; return all to pan. Cook and stir for 3 minutes. Remove from the heat; add butter and vanilla. Cool for 30 minutes. Pour into crust; chill. , In a bowl, dissolve coffee granules in a small amount of cream. Add sugar, vanilla and remaining cream. Whip until stiff peaks form. Spread over filling; sprinkle with crushed candy bar. Chill.

Nutrition Facts :

CHOCOLATE CREAM PIE I



Chocolate Cream Pie I image

Creamy chocolate-filled pastry. Top with whipped cream and grated chocolate if you like.

Provided by Debbie Cavitt

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 4h45m

Yield 8

Number Of Ingredients 8

¾ cup white sugar, divided
⅓ cup all-purpose flour
2 cups milk
2 (1 ounce) squares unsweetened chocolate
3 egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked

Steps:

  • Combine 1/2 cup sugar, flour, milk, and chopped chocolate in a 2-quart saucepan. Cook over medium-high heat, stirring constantly, until mixture begins to bubble. Reduce heat; simmer and continue stirring for 2 minutes more.
  • Remove pan from heat. Whisk remaining 1/4 cup sugar into egg yolks.
  • Pour the hot milk mixture into the egg yolks in a slow stream, whisking constantly. Return filling mixture to the saucepan and cook over medium heat for an additional 90 seconds, stirring constantly. Remove from heat, and stir in butter and vanilla.
  • Pour filling into pie shell, and chill until set, about 4 hours. Top with whipped cream and a little grated chocolate before serving.

Nutrition Facts : Calories 322.4 calories, Carbohydrate 38.6 g, Cholesterol 89.3 mg, Fat 17.2 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 7.4 g, Sodium 172.2 mg, Sugar 21.8 g

CHOCOLATE CREAM PIE II



Chocolate Cream Pie II image

This is an old family recipe my grandmother used to make me when I was a little boy.

Provided by Cecil

Categories     Desserts     Pies     No-Bake Pie Recipes

Yield 8

Number Of Ingredients 10

1 (9 inch) pie crust, baked
3 egg yolks, beaten
1 ½ cups white sugar
3 tablespoons cornstarch
½ cup unsweetened cocoa powder
½ teaspoon salt
3 cups milk
1 tablespoon butter
1 ½ teaspoons vanilla extract
1 cup frozen whipped topping, thawed

Steps:

  • In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
  • Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.

Nutrition Facts : Calories 360.2 calories, Carbohydrate 57.7 g, Cholesterol 88 mg, Fat 13.2 g, Fiber 2 g, Protein 5.9 g, SaturatedFat 6.8 g, Sodium 301.8 mg, Sugar 44.8 g

OLD FASHIONED CHOCOLATE CREAM PIE



Old Fashioned Chocolate Cream Pie image

This recipe was given to me by a neighbor when I was a young bride 47 years ago. I have passed it on to my daughter-in-law, and it is a favorite of her five brothers and sister. Warning: The filling is very rich, almost gooey--that's what makes it so good. You can mix the filling ingredients in the standard way for cream pies and cook them over low heat, stirring constantly as I did until microwaves were invented. Now, I prefer to cook mine in the microwave.(I do not have lumps in microwaved cream pies as I sometimes do when I use the standard cooking method).

Provided by BDH9556

Categories     Pie

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

2 cups sugar
6 tablespoons flour
3 tablespoons cocoa powder
2 cups milk
1/2 teaspoon vanilla
3 egg yolks (beaten)
1/4 cup butter (or 2 Tbs works)
1 cooked pastry shells
3 egg whites (reserved above)
6 tablespoons sugar
1 teaspoon vanilla

Steps:

  • Whisk dry ingredients with milk in a large glass heat-proof bowl and cook on high in the microwave.
  • Whisk every 3 or 4 minutes.
  • Separate eggs and beat egg yolks in a medium bowl while the liquid cooks.
  • When the liquid begins to thicken, wisk ladle-fulls of the hot liquid into the beaten egg yolks.
  • Strain the egg mixture back into the microwave bowl, whisking again to keep it smooth.
  • Continue to microwave until the filling begins to look sort of "cakey" around the edges.
  • Whisk to return it to the creamy texture.
  • After cooking it this way once, you will become accustomed to consistency and appearance at certain stages.
  • When the pie filling is quite thick, remove it from the microwave and add butter and vanilla.
  • Pour into the baked pie crust and cover with meringue.
  • Prepare meringue while the filling cools: Beat egg whites until "peak" stage.
  • Add sugar gradually, beating constantly.
  • Add vanilla.
  • Spread meringue on pie and bake in a 400° oven 8 to 10 minutes until the meringue has toasty peaks.

Nutrition Facts : Calories 491.7, Fat 17.6, SaturatedFat 7.7, Cholesterol 94.6, Sodium 216.6, Carbohydrate 78.9, Fiber 1.2, Sugar 59.7, Protein 6.8

CREAMY COFFEE PIE



Creamy Coffee Pie image

It's easy to stir mini marshmallows, mini chocolate chips and crushed sandwich cookies into coffee ice cream to create this irresistible frozen dessert. -Cherron Nagel, Columbus, Ohio

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 9

1-1/2 cups Oreo cookie crumbs, divided
1/4 cup butter, melted
2 pints coffee ice cream, softened
1 cup miniature marshmallows
1 cup miniature semisweet chocolate chips
2 cups whipped topping
2 tablespoons caramel ice cream topping
2 tablespoons hot fudge ice cream topping, warmed
Additional Oreo cookies, optional

Steps:

  • Combine 1-1/4 cups crushed cookies and butter. Press onto bottom and up the sides of a 9-in. pie plate. In a large bowl, combine ice cream, marshmallows, chocolate chips and remaining crushed cookies. Spoon into crust. Freeze for 30 minutes. , Spread whipped topping over pie. Drizzle with caramel and hot fudge toppings. Freeze, covered, overnight. May be frozen up to 2 months. Remove from freezer 10-15 minutes before cutting. If desired, serve with additional cookies.

Nutrition Facts : Calories 528 calories, Fat 30g fat (17g saturated fat), Cholesterol 40mg cholesterol, Sodium 265mg sodium, Carbohydrate 63g carbohydrate (47g sugars, Fiber 3g fiber), Protein 5g protein.

COFFEE CREAM PIE



Coffee Cream Pie image

When making this pie, make sure you give the custard ample time to set. Cook time includes setting overnight.

Provided by SweetSueAl

Categories     Dessert

Time 9h

Yield 1 Pie, 12 serving(s)

Number Of Ingredients 17

25 chocolate wafers, broken into pieces (6 oz.) or 1 1/2 cups chocolate wafer crumbs
5 tablespoons butter, unsalted, melted
3 tablespoons sugar
1 pinch salt
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups milk
2 tablespoons espresso powder, instant (such as Medaglia D'Oro)
1 teaspoon espresso powder, instant (such as Medaglia D'Oro)
2 large eggs
1/4 cup coffee liqueur, preferably Kahlua
1 teaspoon pure vanilla extract
4 tablespoons butter, unsalted, cut into tablespoons and softened
1/3 cup dark chocolate-covered espresso beans
1 1/4 cups heavy cream, cold
1 tablespoon confectioners' sugar

Steps:

  • To make the crust: Preheat the oven to 350 degrees F. In a food processor, pulse wafers until finely ground. Add 5 tablespoons of butter, 3 tablespoons sugar, and salt, and process until well combined. Press mixture firmly into bottom and up sides of a 9-inch pie plate. Bake until crust is firm, about 10 minutes. Let cool completely on a wire rack. Crust can be stored up to 1 day.
  • To make the filling: Whisk together granulated 3/4 cup sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 T. espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
  • Whisk eggs in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly just until it returns to a boil, 1 to 2 minutes.
  • Strain through a fine sieve into a large bowl, and stir in coffee liqueur and vanilla. Add butter, 1 T. at a time, whisking until each piece melts before adding the next one. Let custard cool, whisking occasionally, about 10 minutes.
  • Pour custard into baked and cooled crust. Press plastic wrap directly on surface of custard (this will prevent it from forming a skin). Refrigerate until filling is firm, overnight is best.
  • Roughly chop espresso beans. Reserve 1 T. larger pieces for garnish.
  • In a chilled bowl, beat cream, confectioners' sugar, and remaining 1 teaspoons espresso powder until stiff peaks form. Fold small espresso bean pieces into whipped cream mixture, and spread over pie. Sprinkle with reserved espresso-bean pieces, and serve immediately.

CHOCOLATE COOKIE AND COFFEE ICE CREAM PIE



Chocolate Cookie and Coffee Ice Cream Pie image

Provided by Jennifer Smith

Categories     Coffee     Chocolate     Dessert     Summer     Bon Appétit     Texas

Yield Makes 8 to 10 servings

Number Of Ingredients 9

1 cup whipping cream
8 ounces semisweet chocolate chips
1 teaspoon instant coffee crystals
1/2 teaspoon vanilla extract
1 pint coffee ice cream
1 9-inch-diameter purchased chocolate cookie crumb crust
10 chocolate sandwich cookies, crushed coarsely (about 1 cup)
1 pint chocolate ice cream
Additional sandwich cookies

Steps:

  • Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate chips; whisk until chocolate is melted. Whisk in coffee and vanilla. Let sauce cool.
  • Microwave coffee ice cream on low setting at 10-second intervals until slightly softened. Spread ice cream evenly in crust. Pour 3/4 cup chocolate sauce over; sprinkle with crushed cookies. Freeze until ice cream is firm, about 20 minutes. Drizzle 1/3 cup sauce over pie. Arrange chocolate ice cream in side-by-side scoops around edge of pie. Wedge 1 whole cookie between each scoop. Freeze pie until firm, at least 2 hours and up to 1 day. Cover and chill remaining sauce.
  • Rewarm sauce. Cut pie into wedges. Serve, passing sauce separately.

CHOCOLATE PIE WITH TOFFEE SAUCE & COFFEE CREAM



Chocolate pie with toffee sauce & coffee cream image

More like a cheesecake than a tart, try this impressive and indulgent dessert that can be made ahead for easy entertaining

Provided by John Torode

Categories     Dessert

Time 50m

Number Of Ingredients 18

350g digestive biscuits
140g butter , melted
50g desiccated coconut
200g milk chocolate , chopped
200g dark chocolate , chopped
250ml milk
300ml double cream
6 egg yolks
3 tbsp cornflour
100g soft light brown sugar
50g hazelnuts , chopped
300g golden caster sugar
100g butter , diced
200ml double cream
1 tbsp instant coffee
350ml double cream
25g golden caster sugar
1 tsp vanilla extract

Steps:

  • In a food processor, blend the biscuits with the butter and coconut to make the base for the pie. Press it into a deep 21cm fluted tart tin, going all the way up the sides and making sure the corners are not too thick.
  • In a large saucepan, melt both chocolates with the milk and cream over a very low heat, stirring slowly all the time. In a separate bowl, beat the egg yolks with the cornflour and sugar.
  • When the chocolate has melted, add the egg mixture and stir together until it thickens, about 10-12 mins. When the texture is like thick custard, pour it into the tin and even out the top using a spatula. Sprinkle with the hazelnuts and place in the fridge for at least 2 hrs.
  • Meanwhile, make the toffee sauce. Dissolve the sugar and 2 tbsp water in a large pan over a low heat. Bring to the boil and cook until golden and caramelised, about 2 mins. Whisk in the butter in small batches, then remove from the heat and stir through the cream. Set aside to cool.
  • To make the coffee cream, mix the coffee in 1 tsp boiling water to make a paste. In a large bowl, whip the cream halfway, then add the coffee, sugar and vanilla, and whip until soft peaks form. Cover and chill until ready to serve.
  • To serve, cut the pie into wedges. Reheat the toffee sauce in a small saucepan or the microwave and serve with the coffee cream.

Nutrition Facts : Calories 679 calories, Fat 50 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 28 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium

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CHOCOLATE MOCHA CREAM PIE | CHEW OUT LOUD
Press tightly into bottom and along sides of a greased 9-inch pie plate. Bake at 350F for 10 minutes. Set aside to cool. For the Chocolate Mocha Filling: In a medium and heavy saucepan, combine sugar, cornstarch, and coffee crystals. Whisk to combine. Add half and half and beaten yolks. Whisk together to combine well.
From chewoutloud.com
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CHOCOLATE ORANGE CREAM PIE RECIPE - SERIOUS EATS
2018-08-30 For the best zest, wash the oranges well with a little soap and warm water, then carefully scrape the zest with a microplane, taking care to get just the orange and none of the white pith, which will impart a bitter flavor. Bring the milk and zest just to a boil, then turn off the heat and allow it to steep for at least 20 minutes before straining.
From seriouseats.com
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419 CHOCOLATE CREAM PIE RECIPES - RECIPELAND.COM
From Amazing Chocolate Cream Pie with Meringue to Butter Pecan Pumpkin Pie- Frozen. ... 419 chocolate cream pie recipes. by time; nutrition; NOT list Chocolate 4383; Chocolate Chips 70; Cream 76; Creamy 25; Ice Cream 202; pie 69; Pie Crusts 25; Pies 2446; Pies and Pastry 35; 9 …
From recipeland.com
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10 BEST CHOCOLATE KAHLUA PIE RECIPES | YUMMLY
2022-05-15 Boston Cream Pie with Kahlua ganache Food52. butter, sugar, corn syrup, large egg yolks, Kahlua, cake, heavy cream and 4 more.
From yummly.com
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INDIVIDUAL COFFEE-CHOCOLATE MUD PIES | COOKING ON THE WEEKENDS
2015-05-24 Spoon 1 to 2 teaspoons of the Oreo-espresso mixture into each cup. Soften the coffee ice cream -- either by leaving it out at room temp for about 20 minutes, or in the microwave for about 15 seconds. Evenly distribute the coffee ice cream between the 12 muffin cups, about 1 to 2 tablespoons each.
From cookingontheweekends.com
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GHIRARDELLI CHOCOLATE COMPANY
Ghirardelli Professional Products are the perfect choice for creating exceptional desserts, specialty coffee drinks, milkshakes, smoothies, and hot cocoas. Find a Ghirardelli Store. Visit your local Ghirardelli Store for a complete sensory experience with chocolates, ice-cream fountains, and our in-store exclusives.
From ghirardelli.com
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CHOCOLATE CREAM PIE RECIPES - HOW TO MAKE CHOCOLATE CREAM PIE
2015-07-01 Chocolate Cream Pie with Graham Cracker Crust. Add a little crunch by using a graham cracker crust. Get the recipe from Culinary Hill. Courtesy of Handle the Heat. 6 of 28. Chocolate Cream Pie ...
From delish.com
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Top Asked Questions

How do you make a chocolate cream pie?
This Chocolate Cream Pie has two types of chocolate in a creamy pudding, topped with whipped cream and chocolate curls!! In a large saucepan, whisk together sugar, cornstarch, cocoa, and salt. Slowly whisk in the ½ cup of cream till mixture is completely smooth.
How do you make a perfect coffee pie?
Making this pie is a cinch. Just whisk together some cold brew coffee concentrate, a little milk and some instant pudding mix into a bowl until it’s nice and thick. I also added in some coffee extractbecause I really wanted to drive home the coffee flavor.
How do you make a homemade ice cream pie?
In medium bowl, mix crushed chocolate wafers, butter, coconut and chopped cashews. Press mixture in bottom and side of 9-inch glass pie plate; refrigerate 15 minutes. Carefully spoon softened ice cream into chilled crust. Cover and freeze about 2 hours or until firm.
How do you make Mocha pie with coffee granules?
Chocolate mocha pie: Add 1 tablespoon instant coffee granules and, optionally, 2 tablespoons Kahlúa to the chocolate filling. S'more pie: Replace the whipped cream topping with 40 regular-sized marshmallows arranged over the chilled pie filling.

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