Email to Cat      

Chocolate Espresso Cream Pie

Source of Recipe

Fine Cooking, April / May 2018 Issue


Recipe Introduction

"A layer of rich chocolate ganache under mocha pudding might seem like overkill, but it is heaven sent for chocolate lovers. A little espresso powder gives the whipped-cream topping some edge."

Recipe Link: https://tinyurl.com/yc3y8nwf

List of Ingredients

◦ One fully baked and cooled Butter Piecrust (recipe follows)

For the ganache layer:
◦ 3 ounces bittersweet chocolate, chopped
◦ � cup heavy cream
◦ 2 tablespoons golden cane syrup or light corn syrup

For the filling:
◦ � cup granulated sugar
◦ ⅓ cup unsweetened natural or Dutch-process cocoa powder, sifted if lumpy
◦ � cup cornstarch, sifted
◦ 1 � teaspoons instant espresso powder
◦ � teaspoon table salt
◦ 2 ⅔ cups whole milk
◦ 3 large egg yolks
◦ 4 tablespoons unsalted butter, cut into 8 pieces
◦ 1 teaspoon pure vanilla extract

For the topping:
◦ 1 cup heavy cream
◦ ⅔ cup mascarpone
◦ 3 tablespoons granulated sugar
◦ 1 � teaspoons instant espresso powder
◦ 1 � teaspoons pure vanilla extract
◦ Pinch table salt
◦ Sifted unsweetened cocoa powder, chocolate curls, or chocolate shards (optional)



Recipe

Make the ganache layer:
Put the chocolate in a small bowl. Put the cream and cane syrup in a small saucepan over medium heat, and bring to a boil. Pour over the chocolate, let sit for 1 minute, and then gently stir with a whisk to blend. Scrape into the cooled pie crust and spread evenly. Freeze the ganache and crust while making the filling.

Make the filling:
Put the sugar, cocoa, cornstarch, espresso powder, and salt in a medium saucepan and whisk until well blended. Pour in ⅔ cup of the milk, and whisk until the mixture is smooth. Whisk in the yolks, and then the remaining milk.

Set the pan over medium-high heat and cook, stirring with a whisk, until the mixture comes to a full boil. Cook, whisking constantly, for 1 minute, and then slide the pan off the heat. Add the butter and vanilla, and stir until the butter is melted and the pudding is smooth. Pour the filling over the chilled ganache layer, spread evenly, and press a piece of plastic wrap directly on the surface to prevent a skin from forming, if you like. Refrigerate until chilled and firm, about 5 hours.

Whip the topping:
Put the heavy cream, mascarpone, sugar, espresso powder, vanilla, and salt in the bowl of a stand mixer fitted with a whisk attachment. Beat on low speed to medium, and beat until the cream is thick and holds relaxed peaks.

Peel off the plastic from the filling.
Spread the topping over the filling, or drop in large dollops. If you like, sprinkle with cocoa powder, chocolate curls, or chocolate shards. Serve immediately, or cover loosely and refrigerate for up to 8 hours.

Makes 12 to 16 servings





❧ Butter Piecrust:

"This classic all-butter crust makes a flaky but sturdy base for cream pies."

◦ 8 tablespoons (4 ounces) unsalted butter
◦ 2 tablespoons very cold water
◦ 1 � teaspoons distilled white vinegar
◦ 6 ounces (1 ⅓ cups) unbleached all-purpose flour
◦ 1 � teaspoons granulated sugar
◦ � teaspoon table salt

Cut the butter in quarters lengthwise and then cut each strip into 8 pieces. Pile the butter pieces onto a plate and slide into the freezer until ready to use. Combine the water and vinegar, and refrigerate until ready to use.

Put the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment, and stir on low speed until well blended. Add the butter, and mix on low speed until the mixture is crumbly and the largest butter pieces are no bigger than pea size, 2 to 3 minutes. Drizzle the water-vinegar mixture over the dough and mix on low speed until a shaggy, moist dough forms. Scrape the dough onto a work surface. Using unfloured hands, gather and press the dough into a 6-inch disk, smoothing any cracks that appear around the edges. Wrap in plastic and refrigerate, about 1 hour or up to 2 days.

Remove the dough from the refrigerator, and set it out at room temperature, until it's just pliable enough to roll, 10 to 15 minutes. Arrange a large piece of parchment on a work surface, put the unwrapped dough in the center, and cover with another piece of parchment. Roll the dough between the parchment sheets into a 13-inch round, lifting, turning, and repositioning the parchment and lightly flouring throughout the rolling process.

Peel away the top parchment, and carefully roll the dough around the pin, leaving the bottom parchment behind. Unroll the dough over a 9-inch pie plate (I prefer Pyrex). Gently but firmly press the dough against the bottom and sides, being careful not to stretch or tear the dough. Trim the excess dough hanging over the pan to � inch from the edge. Roll the overhang under itself to shape a high edge that rests on top of the rim. Crimp the edge, then cover the crust with plastic wrap and freeze while the oven heats.

Position a rack in the center of the oven and heat to 375� F.
Line the pie plate with foil or parchment and pie weights, then bake until the edges are light brown, about 30 minutes. Remove the foil and weights, and continue baking until the crust is dry looking and golden brown, another 3 to 5 minutes. Move the pan to a rack and let cool completely while you make the filling.

Makes one 9-inch pie crust