Move over chocolate cream pie! Coffee's got you all jazzed up and turned you into ridiculously delicious Mocha Cream Pie ... with a coffee and chocolate custard filling, inside an Oreo crumb crust, all topped with coffee whipped cream. It'll make you kick plain chocolate cream pie to the curb, too.
I don't drink coffee. Not a drop.
In fact, I drink very little caffeine at all. In any form.
Not because I don't like caffeine. But because caffeine doesn't like me. Caffeine affects me a lot. Like, if I drink a Diet Coke around 10:00 in the morning, I'll have a hard time falling asleep at 10:00 that night! For real. And I am bouncing off the walls. My husband can tell in an instant if I've been drinking anything with caffeine ... even if it's hours later. Oh, please tell me I'm not the only one who can't handle my caffeine!
But there's more explanation required as to why ...
See, somehow ... and I don't claim to have any understanding what-so-ever of how ... space and size seem to get, well, quite distorted when photographing food. To 'look right,' things generally need to be really close together ... and plates need to be really full ... and bowls of stuff need to be super heaped up.
And pieces of pie need to be big.
So that piece of pie you see on the plate in these photos is a really big piece of pie.
That I ate.
At about 2:00 in the afternoon.
Fortunately this pie's coffee-and-chocolate custard filling ... inside an Oreo crumb crust ... topped off with coffee whipped cream ... is so ridiculously good it's worth a night of limited sleep.
But next time ... and ooohhhhhhh, there will be a next time, ... I think I'll use decaf.
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Mocha Cream Pie
Source: Adapted from Southern Living Magazine, Mocha-Espresso Cream Pie, November 2013Ingredients
- 2 c. finely crushed Oreos
- 1/2 c. butter, melted
- 2/3 c. granulated sugar
- 1/4 c. cornstarch
- 2 T. instant coffee crystals
- 2 c. half-and-half
- 4 egg yolks
- 2 oz. semi-sweet chocolate squares, chopped
- 2 T. butter
- 2 c. whipping cream
- 1 T. coffee liqueur (I use Kahlua)
- 1/4 c. granulated sugar
- FOR THE CRUST: Stir together crushed Oreos and melted butter until well combined. Press into the bottom and up the sides of a 9-inch pie plate coated with non-stick cooking spray. Bake at 350 degrees for 10 minutes. Cool completely.
- FOR THE MOCHA FILLING: In a saucepan, whisk together granulated sugar, coffee crystals, and cornstarch. In a bowl, whisk together half-and-half and egg yolks. Whisk egg mixture into sugar mixture a little at a time.
- Bring sugar and egg mixture to a boil over medium heat, whisking constantly. Once mixture begins to boil, boil for one minute, whisking constantly. Remove from heat.
- Melt semi-sweet chocolate squares (over low heat in a small saucepan or in the microwave on high for about 1 minute). Add melted chocolate and the two tablespoons butter to the sugar mixture in the saucepan and whisk in. Spoon into prepared cooled crust.
- Place plastic wrap directly onto the surface of the pie filling (this helps prevent a film from forming). Refrigerate for at least 4 hours to chill completely.
- FOR THE COFFEE WHIPPED CREAM: Chill a large mixing bowl and the beaters of an electric mixer (or whisk attachment of a stand mixer) in the refrigerator for about 15 minutes. Remove from the refrigerator and pour the whipping cream and coffee liqueur into the chilled bowl. Beat on medium-high speed until foamy. Gradually add granulated sugar; beat on high speed until soft peaks form.
- Spread whipped cream on top of pie. Garnish with shaved chocolate, if desired.