Dark Mocha Pie

I really enjoy pie. I am not usually too picky about what flavor or type. Whether it be for dessert or for dinner, I love pie! This recipe takes my love for pie and combines it with another love of mine. COFFEE! This recipe has taken my favorite drink and formed it into one of my favorite foods.

I first start with half of a recipe of my pie dough. Click here for my easy pie dough recipe. It only takes half of the prepared recipe.

I roll out the pie dough until it is about 1/4 inch thick and then I place the pie plate upside down on top of the dough. I cut the dough roughly about 1/2 inch bigger than the plate.

I then lay the pie dough into the plate and pinch the edges around the rim of the plate. I then take a fork and pierce the dough to allow the crust to vent while it is baking.

I then place a piece of parchment paper on top of the dough and put dried beans on top. The beans take the place of “pie weights” and it allows the pie to stay flat and not bubble as it bakes.

Bake the pie crust for about 20 minutes at 350 degrees. When you have about 5 minutes remaining, remove the parchment paper and allow the crust to finish cooking and brown just a little. Set it aside to allow the crust to cool while you make your filling.

Mix the sugar, cornstarch, salt, milk and melted chocolate in a heavy bottom sauce pan. Bring to a boil, stirring constantly, and boil for 3 minutes.

It will thicken slightly and after it has boiled for 3 minutes, add the tempered eggs. Boil for 1 minute longer.

Remove from heat and add the Vanilla, Espresso, and the Butter. This will allow a nice flavor and gloss to the filling.

Pour the filling into the cooled crust and place in the refrigerator until cool and you are ready to serve.

This dessert was a lot of fun to make and an instant family favorite. The flavor is rich and the texture is silky. I am sure you will enjoy this recipe as much as my family has.

 

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Dark Mocha Pie

4 oz. Unsweetened Bakers Chocolate, melted

3 Tablespoons Cornstarch

3 Egg Yolks

1 ½ Cups Sugar

¼ Teaspoon Salt

2 Cups Milk

1 Teaspoon Vanilla

½ Tablespoon Espresso Powder, dissolved in ½ Tablespoon water

1 Tablespoon Butter

1 Pie Crust

 

Bake the pie crust according to the package or the recipe you are using.

Mix the sugar, cornstarch, salt, milk and melted chocolate in a heavy bottom sauce pan. Bring to a boil, stirring constantly, and boil for 3 minutes.

Beat the 3 egg yolks and slowly add them to the chocolate mixture. It is always a good idea to temper the eggs so you don’t end up with scrambled eggs in your custard filling. Bring the chocolate mixture back to a boil and cook for 1 more minute.

Remove from heat and add the Vanilla, Espresso, and the Butter.

When the pie crust has cooled, add the filling into the crust. Refrigerate until ready to serve.