COFFEE CREAM PIE
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
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 :
CAPPUCCINO CREAMS
White chocolate custard tops espresso custard in this luxurious make-ahead dessert. It's pretty garnished with fresh strawberries and coffee beans.
Yield Serves 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Spray six 3/4-cup ramekins or custard cups with nonstick spray. Place cups in 13x9x2-inch baking pan. Scrape seeds from vanilla bean into small saucepan; add bean. Mix in 1/2 cup cream and white chocolate. Stir over low heat just until smooth. Set aside.
- Whisk 1 1/4 cups cream, sugar, yolks, egg, sour cream, rum and salt in medium bowl until smooth. Strain white chocolate mixture into egg mixture and whisk to blend. Pour 1/4 cup custard mixture into each ramekins; reserve remaining custard. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until custards set, about 30 minutes. Let stand 5 minutes.
- Add espresso to remaining custard mixture; stir until dissolved. Spoon espresso custard over white chocolate custards, dividing equally.
- Bake until custards set, about 30 minutes. Remove from water. Chill uncovered until cold, about 3 hours. (Can be made 1 day ahead. Cover; keep chilled.)
- Cut around ramekin sides to loosen custards. Turn out onto plates.
ICED CAPPUCCINO CREAM CAKE
Steps:
- Make the crust:
- In a bowl combine well the crumbs, the almonds, the butter, and the sugar, press the mixture onto the bottom and about 1 inch up the side of an 8 1/2-inch springform pan, and bake the crust in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until it is just set. Let the crust cool in the pan on a rack.
- In a large bowl combine the coffee grounds with 4 cups cold water and let them soak overnight. Pour the mixture into a sieve, lined with a paper towel or a paper coffee filter and set over a bowl, and let it drain, pressing hard on the grounds, for 2 hours. (There should be about 3/4 cup coffee concentrate.) Add enough water to measure 1 1/4 cups total.
- In a saucepan sprinkle the gelatin over the coffee mixture, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a bowl beat the yolks with 1/2 cup of the sugar until the mixture is thick and pale, add half the coffee mixture in a stream, whisking, and whisk the mixture into the remaining coffee mixture. Cook the mixture over moderate heat, whisking, until it is thickened and registers 175°F. on a candy thermometer. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water, whisk in the cream and the vanilla, and let the mixture cool, stirring frequently, until it is just cool to the touch and is the consistency of raw egg whites. Remove the metal bowl from the larger bowl. In another bowl beat the egg whites until they hold soft peaks, add 1/4 cup of the remaining sugar, 1 tablespoon at a time, beating, and beat the meringue until it holds stiff peaks. Stir one fourth of the meringue into the coffee mixture and fold in the remaining meringue gently but thoroughly. Pour the filling into the crust. In a small bowl combine the remaining 1 teaspoon sugar and the cinnamon, sprinkle the mixture over the filling, and chill the filling for at least 6 hours or overnight.
- Make the topping just before serving:
- In a chilled bowl with chilled beaters beat the cream until it holds soft peaks, add the Kahlúa and the sugar, a little at a time, beating, and beat the topping until it holds stiff peaks.
- Transfer the topping to a pastry bag fitted with a decorative tip, pipe it decoratively over the coffee mixture, and sprinkle it with the cinnamon. Chill the cake for 2 hours. Run a thin knife around the edge of the pan, remove the side carefully, and transfer the cake to a serving plate.
LAYERED ICE CREAM PIE
Steps:
- Preheat the oven to 350°F.
- Combine the cookie crumbs and butter and mix well. Firmly and evenly press the mixture over the bottom of a 3-inch-deep 10-inch springform pan. Bake for 8 minutes, then cool on a wire rack for at least 30 minutes, until it's no longer warm to the touch.
- Spread the caramel sauce over the cooled crust, leaving a 1-inch border. Freeze for about 30 to 60 minutes, until set.
- Spread the chocolate ice cream over the caramel sauce in an even layer, then freeze for about for 30 to 60 minutes, until firm. (Freezing time depends on the quality of the ice cream and the freezer temperature.)
- Combine the vanilla ice cream and crushed candy bars. Spread over the chocolate ice cream in an even layer, then freeze for about 30 minutes, until firm.
- Spread a thin layer of chocolate sauce evenly over the vanilla ice cream, then freeze for about 30 minutes, until firm.
- Spread the coffee ice cream over the chocolate sauce in an even layer, then return to the freezer for about 30 to 60 minutes, until firm. Cover tightly with plastic wrap and freeze for at least 8 hours before slicing.
- Remove from the freezer about 10 minutes before serving. Remove the springform pan sides, and slice into 12 wedges. If you like, serve additional caramel and chocolate sauce on the side.
- Time Management Advice from Pie Tester Kate Antea
- This pie will take about 4 hours to make. While one layer is freezing, the next ice cream is out softening, and a sauce can be made and cooled. My suggestion is to start by making the caramel sauce (which can be done a day ahead). While the sauce cools, make the crust. While the caramel is freezing, take the chocolate ice cream out to soften. When the chocolate layer goes in to freeze, take out the vanilla ice cream to soften and chop the candy bars. When the vanilla layer goes in to freeze, make and cool the chocolate sauce. When the chocolate sauce layer goes in to freeze, take out the coffee ice cream to soften.
COFFEE MUD PIE
A nice mud pie made with coffee ice cream. I sometimes garnish with a chocolate covered espresso bean or shaved chocolate. Read entire recipe as there is freezing time needed.
Provided by aronsinvest
Categories Pie
Time 15m
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 4
Steps:
- Crush Oreos and mold into the bottom and side of a 9" pie plate.
- Bake at 350 degrees for 3-5 minutes. Cool.
- Soften ice cream and spread into cooled crust. Freeze at least one hour. Remove from the freezer and pour chocolate topping over the top of the pie.
- Freeze until ready to serve, at least one hour.
- Serve with whipped cream.
Nutrition Facts : Calories 465.9, Fat 17.4, SaturatedFat 7.7, Cholesterol 23.6, Sodium 375.7, Carbohydrate 73.5, Fiber 3.2, Sugar 46.5, Protein 6.5
CREAMY CHOCOLATE LAYERED PIE
This is another great pie recipe from northpole .com. This is a simple and easy recipe for one of those rushed nights.
Provided by Chef mariajane
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix cream cheese, 1 tablespoons of milk and sugar in a large bowl with wire whisk until smooth. Gently stir in 1 1/2 cups of the whipped topping. Spread mixture on bottom of crust.
- Pour 1 1/2 cups milk into bowl. Add pudding mixture. Beat with wire whisk for 1 minute. Stir in 2 cups of the whipped topping. Spread over cream cheese layer.
- Refrigerate for 4 hours or until set.
- Garnish with remaining whipped topping. Store leftover pie in refrigerator.
Nutrition Facts : Calories 449.2, Fat 29.7, SaturatedFat 15.7, Cholesterol 81.2, Sodium 632.8, Carbohydrate 42, Fiber 1.4, Sugar 21.1, Protein 5.2
EASY LAYERED BOSTON CREAM PIE
Bring a great pie to the table with My Food and Family's Easy Layered Boston Cream Pie recipe. This layered Boston cream pie boasts layers of creaminess.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup COOL WHIP.
- Stack cake layers on plate, spreading pudding mixture between layers.
- Microwave chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 30 sec.; stir until chocolate is completely melted and mixture is well blended. Spoon over cake.
- Refrigerate 1 hour.
Nutrition Facts : Calories 230, Fat 6 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 3.8459 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CAPPUCCINO CREAM PIE
This is from a flyer I picked up in the organic foods section of my market. I changed the ingredients to non-organic but feel free to use whatever you wish. You could also choose a ready-made chocolate graham crust and Cool Whip topping to speed this along. Note: chill time is _not_ inclded in total prep time.
Provided by SusieQusie
Categories Dessert
Time 38m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- T0 make the crust: Combine cookie crumbs, melted butter and sugar. Press into the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Cool completely.
- To make the filling: Whisk the cornstarch and sugar in a heavy 2-quart saucepan.
- Whisk in the milk, making sure the cornstarch dissolves.
- Add the espresso and salt, then whisk in the eggs, mixing well until no streaks of yellow remain.
- Bring the mixture to a simmer over medium heat, stirring constantly.
- Remove from heat briefly and and scrape sides and bottom of pan with a spatula and whisk again. Return to heat and cook at a bare simmer for 1 minute.
- Remove from heat and strain through a wire mesh strainer into a medium size bowl.
- Whisk in the butter and vanilla. Cover with plastic wrap, making sure the wrap is touching the top to prevent a "skin" from forming. Refrigerate for at least 4 hours.
- To make the topping:.
- Whip the cream with the sugar until soft peaks form.
- Remove filling from the fridge, remove the plastic wrap and pour into the cooled crust.
- Pipe whipped cream over the top and garnish with grated chocolate.
- Serve cold with chocolate syrup for drizzling.
Nutrition Facts : Calories 591.9, Fat 32, SaturatedFat 17.7, Cholesterol 158.5, Sodium 363.8, Carbohydrate 69.4, Fiber 1.6, Sugar 42.2, Protein 8.6
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