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Espresso Cream Pie

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A sprinkling of crushed chocolate-covered espresso beans hints at the filling's intense flavor and provides a bitter crunch that's perfect against its sweet softness.

Source: Martha Stewart Living, June 2008
Servings Yield

Ingredients

Directions

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How would you rate this recipe?
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  • nanopia
    19 JUL, 2011
    Its a fantastic recipe if you love coffee. I added one packet of knox gelatin, sprinkled on top of the milk part. Then cooked it as normal. I did this because a lot of these cream pie recipes failed to set up correctly and were really soupy for a lot of people. I also bought the espresso powder off of Amazon.com!
    Reply
  • nanopia
    9 OCT, 2009
    I had a bad reaction with the summer fruit pie and decided to make this one with a packet of gelatin, worked wonders! The pie was amazing!!! Here is a pic and info: http://tinyurl.com/ylpq8fg
    Reply
  • theriskywhisk
    30 SEP, 2008
    Addictively good! I also found that the custard did not set very well- but mine wasn't soupy, the slices just weren't as firm as I would have liked. I followed directions to a T so for those reading this, I would recommend cooking a bit longer than directed. Instead of cooking 1-2 minutes after incorporating the yolks, I would cook maybe 3-4 minutes... make sure it is quite thick before you add the butter and liqueur. Also, I used half Kahlua and half Godiva chocolate liqueur which was delish.
    Reply
  • DCCOOK20009
    5 JUL, 2008
    Mine turned into soup too; the cream filling just never set. I ended up freezing it and serving it like ice cream pie with a dollop of the whipped cream. Anyone have suggestions?
    Reply
  • linnygirl
    26 JUN, 2008
    I made this and it turned into soup. The topping deflated almost immediately -- and I did whip them until they were stiff. But even the filling souped out a bit in the pan. Any suggestions?
    Reply
  • linnygirl
    26 JUN, 2008
    I made this and it turned into soup. The topping deflated almost immediately -- and I did whip them until they were stiff. But even the filling souped out a bit in the pan. Any suggestions?
    Reply

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