Cappuccino Cream Pie
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Ingredients:
- 1 1/2 cup rum (graham cracker cbs)
- 3/4 cup nuts (toasted ground macadamia )
- 1/3 cup sugar
- 1 teaspoon cinnamon (ground )
- 1/2 teaspoon nutmeg (ground )
- 3 tablespoon butter (unsalted ; melted)
- 3 cup milk
- 1/2 cup sugar
- 1/3 cup flour
- 5 ounce chocolate (white ; cut into small pieces)
- 3 tablespoon espresso (instant powder)
- 5 egg ( yolks)
- 1 1/2 cup cream (heavy ; whipped until stiff)
- 3/4 cup nuts (toasted ground macadamia )
- 1/3 cup sugar
- 1 teaspoon cinnamon (ground )
- 1/2 teaspoon nutmeg (ground )
- 3 tablespoon butter (unsalted ; melted)
- 3 cup milk
- 1/2 cup sugar
- 1/3 cup flour
- 5 ounce chocolate (white ; cut into small pieces)
- 3 tablespoon espresso (instant powder)
- 5 egg ( yolks)
- 1 1/2 cup cream (heavy ; whipped until stiff)
Crust In a large bowl combine crumbs, nuts, sugar, cinnamon and nutmeg and mix well. Add butter and mix well to moisten the nut mixture. Press the mixture into a well greased 12 inch flan or tart pan with a removable bottom. Chill for 30 minutes. Filling Place milk, sugar and flour in a heavy bottomed saucepan and mix well so that there are no lumps. Add the chocolate, espresso powder, and vanilla. Cook, stirring over medium heat until mixture is thick enough to coat the back of a spoon. Place the egg yolks in a small bowl and whisk in enough of the milk mixture to warm the yolks up to the temperature of the milk. Pour the yolk mixture into the saucepan and cook, stirring over medium heat until very thick. Pour into prepared crust and refrigerate for at least 2 to 3 hours. Just before serving, top with whipped cream and garnish with chocolate covered espresso beans. Yield: 12 servings
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