Espresso Sugar Cream Pie Recipes

ESPRESSO CREAM PIE

Steps:

• Combine 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 total (about 2 minutes after it comes to a boil).
• Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
• Remove from heat, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon at a time, whisking until butter melts before adding next piece. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
• Pour custard into chocolate-wafer crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
• With a flat side of a chef's knife, crush espresso beans, 1 at a time. Reserve 1 tablespoon larger espresso-bean pieces.
• Whisk together cream, confectioners sugar, and remaining teaspoon espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture, and decoratively spread over pie. Sprinkle with reserved espresso-bean pieces, and serve immediately.

ESPRESSO SUGAR CREAM PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Brush the inside of the unbaked pie crust with the melted butter; set aside. Whisk together the cream, brown sugar, flour, and espresso powder until well blended. Pour into the prepared pie crust.
• Bake in the preheated oven until set, about 50 minutes. Remove from the oven; cool completely on a rack. Generously pipe the edge of the pie with chocolate whipped cream.

SUGAR CREAM PIE I

Steps:

• Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook over medium heat, stirring constantly, until mixture boils and becomes thick and creamy. Remove from heat and stir in the vanilla.
• Preheat oven broiler to high.
• Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon. Put under broiler until butter bubbles--watch it carefully as it doesn't take long. Refrigerate for at least 1 hour before serving.

SUGAR CREAM PIE

Steps:

• Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate until chilled.

SUGAR CREAM PIE

Steps:

• Mix 1/2 cup of cold half and half with cornstarch until dissolved. Pour through sieve into pan once desolved. (This will help avoid lumps and give a smooth conistency).
• Add to pan the sugar, reminder of half-and-half, and salt in saucepan. Cook to boiling point. Add vanilla and the butter; return to heat. Cook, stirring constantly until thickened.
• Pour the mixture into pie shell and sprinkle with nutmeg and cinnamon.
• Bake at 325° for 35 to 45 minutes or until firm and lightly browned.

SUGAR CREAM PIE IV

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium-size mixing bowl, combine white sugar, flour, brown sugar, and salt. Gradually stir in boiling water until mixture is smooth. Mix in cream, nutmeg, and vanilla. Pour mixture into pastry shell.
• Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 40 minutes.

SUGAR CREAM PIE

Steps:

• Heat oven to 350 degrees. Defrost a prepared pie crust or fit a homemade crust into a 9" pie pan.
• Combine the brown sugar and flour in a bowl. Remove 1/3 Celsius of the mixture and reserve.
• Spread the rest of the sugar mixture in the bottom of the unbaked crust.
• Combine half and half, whipping cream and vanilla, in a large bowl. Add the reserved dry ingredients and mix well.
• Pour gently into the pie crust atop the sugar/flour mixture.
• Top with the melted butter, and lightly sprinkle with cinnamon.
• Bake for 50-60 minutes When it is done, the filling will be bubbly and lightly browned in places. Cool completely, then chill.
• **NOTE: Filling will be very LIQUIDY before baking - be careful moving to oven.

ESPRESSO SUGAR CREAM PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Brush the inside of the unbaked pie crust with the melted butter; set aside. Whisk together the cream, brown sugar, flour, and espresso powder until well blended. Pour into the prepared pie crust.
• Bake in the preheated oven until set, about 50 minutes. Remove from the oven; cool completely on a rack. Generously pipe the edge of the pie with chocolate whipped cream.

ESPRESSO CREAM PIE

Steps:

• CHOCOLATE WAFER CRUST:.
• Preheat oven to 350°F Pulse ground chocolate wafers, butter , sugar and a pinch of salt in a food processor until well combined.
• Pat mixture into a 9-inch pie dish, pressing firmly into bottom and up sides. Bake util crust is fragrant and darkens slightly, about 10 minutes. Let cool completely on wire rack. Crust can be stored overnight.
• Combine 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 total, about 2 minutes after it comes to a boil.
• Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1-2 minutes.
• Remove from heat, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoons at a time, whisking until butter melts before adding next piece. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
• Pour custard into chocolate-wafer crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours, or overnight.
• With a flat side of a chef's knife, crush espresso beans , one at a time. Reserve 1 tablespoons large espresso bean pieces.
• Whisk together cream, confetio'ners' sugar, and remaining espresso powder until stiff peaks form. Fold small espresso-bean pieces into whípped cream mixture, and decoratively spread over pie. Sprinkle with reserved espresso-bean pieces, and serve immediately.

SUGAR CREAM PIE III

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, sugar and salt together. Add the whipping cream and mix thoroughly. Pour batter into one unbaked 9" pie shell. Sprinkle top with cinnamon.
• Bake at 375 degrees F (190 degrees C) for 45 minutes to 60 minutes or until bubbly all over the top. Store the baked pie in the refrigerator.