Wednesday, January 18, 2012
This is another variation on the standard cream pie recipe I like to use. It has a strong coffee flavor, and just a hint of cinnamon. I developed this recipe for a pie cook-off and it was a HUGE hit with my family and friends who were my taste-testers. I didn't get into the cook-off with it, but I got a fantastic new recipe out of it, so it's a good thing.
1 recipe Graham Cracker Crust but add a dash of cinnamon to the crackers before mixing.
1 1/3 cup sugar
1/2 cup all-purpose flour
1/2 tsp salt
2 Cups milk
3 egg yolks
2 Tablespoons Instant Espresso Powder
2 teaspoons vanilla extract (or for something interesting, try Rum extract instead)
In the top of a double boiler combine the sugar, flour, salt, and milk. Stir the mixture in the bowl while the water boils beneath it, cooking for about 10 minutes until the mixture thickens (stir it frequently). Remove from the heat.
In a separate bowl, beat the egg yolks. Take a small amount of the hot milk/flour mixture (about a tablespoon) and stir it into the eggs. Add another spoonful and stir it in (you are "tempering" the eggs so they don't cook and curdle). Now pour the egg mixture into the rest of the hot milk mix. Return it to the double boiler and cook until thickened some more (about 3-5 minutes) stirring constantly. Take it off the heat and let it rest.
Add the Espresso powder and vanilla extract to the filling mixture. Now let it cool a bit. (You can stick the filling in the fridge or freezer to help it chill faster, just remember to take it out and stir it occasionally). When the filling has cooled pour it into the pie shell. Then return it to the fridge to for another hour to make sure it is well-chilled before topping it with whipped cream (you can add the whipped cream ahead of time or just before serving) and a light dusting of cinnamon. Keep it in the fridge when not serving.
Fresh Whipped Cream Topping:
1 pint heavy cream
1/4 - 1/2 cup confectioner's sugar, depending on how sweet you want it
Make sure the cream is well-chilled, (I even chill the mixing bowl and beaters when I make whipped cream). Beat on high speed with mixer until it is thickened. Spread it over the chilled pie and then put the pie back in the fridge until serving.
Posted by Christa Dunn