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Chocolate Pie with Coffee Whipped Cream https://www.metro.ca/userfiles/image/recipes/tarte-au-chocolat-et-creme-fouettee-au-cafe-7264.jpg PT30M PT30M PT3H00M
Preheat the oven to 375°F (190°C). In a bowl, combine the Graham cracker breadcrumbs with the pecans, the brown sugar and the melted butter. Press into a 9 inch (23 cm) pie dish. Bake in the oven for 10 minutes and let cool. In a saucepan, heat the 10% cream until it is steaming and melt the chocolate in the cream. Meanwhile, in a bowl, beat the eggs with the icing sugar and the cornstarch. Add a little of the hot chocolate cream to the bowl to heat the eggs and then transfer contents to the saucepan. Whisk until the preparation gets to a pudding consistency. Remove from heat, let cool for 5 minutes and pour into the pie dish. Cover the pie with plastic wrap, directly adhering to the chocolate preparation. Let cool completely before refrigerating for at least 2 hours (ideally the night before). In a bowl, whip the cream with the icing sugar and the instant coffee. Remove the plastic wrap from the pie and garnish with the coffee whipped cream.
8
5 1 5 5
Chocolate Pie with Coffee Whipped Cream

Chocolate Pie with Coffee Whipped Cream

Rate this recipe
1 Vote
8
servings
0:30
Preparation
0:30
COOKING
3:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • graham crackers breadcrumbs


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    MI-DEL GLUTEN FREE COOKIES

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    227 g SELECTED VARIETIES

    SAVE $2.58 ON 2
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    100 g, SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    pecans, roughly chopped
  • 1/4 cup
    (60 mL)
    brown sugar
  • 1/3 cup
    (80 mL)
    slightly salted butter, melted
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    227 g SELECTED VARIETIES OR 3.99 EA.

  • 10 % cream

  • 8 oz
    (240 g)
    black or semi-sweet chocolate
  • 1/4 cup
    (60 mL)
    icing sugar
  • 2 Tbsp.
    (30 mL)
    cornstarch
  • 2
    eggs
  • 35 % whipping cream


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  • 3 Tbsp.
    (45 mL)
    icing sugar
  • 1 1/2 Tbsp.
    (7 mL)
    instant coffee
Imprimer ma sélection

Preparation

Preheat the oven to 375°F (190°C).

In a bowl, combine the Graham cracker breadcrumbs with the pecans, the brown sugar and the melted butter.

Press into a 9 inch (23 cm) pie dish.

Bake in the oven for 10 minutes and let cool.

In a saucepan, heat the 10% cream until it is steaming and melt the chocolate in the cream.

Meanwhile, in a bowl, beat the eggs with the icing sugar and the cornstarch.

Add a little of the hot chocolate cream to the bowl to heat the eggs and then transfer contents to the saucepan.

Whisk until the preparation gets to a pudding consistency.

Remove from heat, let cool for 5 minutes and pour into the pie dish.

Cover the pie with plastic wrap, directly adhering to the chocolate preparation.

Let cool completely before refrigerating for at least 2 hours (ideally the night before).

In a bowl, whip the cream with the icing sugar and the instant coffee.

Remove the plastic wrap from the pie and garnish with the coffee whipped cream.

Source : metsdelacreme

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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