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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.
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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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  • 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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  • 10 % cream


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