Description
A recipe for Mocha Pudding Pie

Ingredients

• Crumb Crust
  
• 1 1/2 cups finely ground chocolate wafer cookies (about 30)
  
• 1/3 cup Horizon Organic unsalted butter, melted
  
• Custard Filling
  
• 2 ounces semisweet chocolate, chopped
  
• 2 tablespoons Horizon Organic unsalted butter, divided
  
• 2 teaspoons instant espresso powder
  
• 1 teaspoon very hot water
  
• 1/2 teaspoon vanilla extract
  
• 6 egg yolks
  
• 2 1/2 cups Horizon Organic whole or reduced fat milk
  
• 1/2 cup sugar
  
• 1/4 cup cornstarch
  
• Coffee Whipped Cream Topping
  
• 1 teaspoon instant espresso powder
  
• 1/2teaspoon very hot water
  
• 1 cup Horizon Organic heavy cream
  
• 1/4 cup confectioner's sugar
  
• 1/2 teaspoon vanilla extract

Preparation
Preheat oven to 350°F. Grease 9-inch pie pan. Place crumbs and melted butter together in bowl and mix well. Transfer crumbs to prepared pan and use fingers to press firmly over bottom and sides of pan, forming crust. Bake 5 minutes and set aside to cool.

To prepare filling, place chopped chocolate and 1 tablespoon butter in medium heat-tolerant bowl and set aside. Place espresso powder in second heat-tolerant bowl and add hot water; stir to dissolve. Add vanilla extract and remaining tablespoon of butter and set aside.

Place yolks in third heat-tolerant bowl and set aside. Combine milk, sugar and cornstarch in heavy saucepan and whisk to blend. Cook over medium heat, whisking occasionally, until nearly simmering. "Temper" yolks by pouring about 3/4 cup hot milk mixture into them in thin, steady stream, whisking constantly to prevent curdling. Whisk tempered yolk mixture into saucepan to form custard. Bring custard to boil, whisking constantly, and boil 1 minute. Immediately pour half custard into bowl containing chopped chocolate, and other half into bowl containing espresso mixture. Whisk each until blended smooth.

Pour chocolate custard into crust and spread smooth. Gently spoon coffee custard over chocolate and spread into even layer. Place plastic wrap directly on surface of pie and set aside to cool. Refrigerate at least 6 hours or overnight.

Shortly before serving, prepare topping. Dissolve espresso powder in hot water and set aside to cool. Using electric mixer, whip cream until thickened. Add confectioner's sugar and continue whipping until cream holds soft peaks. Add vanilla and instant espresso and whip until stiff. Pipe or spread coffee whipped cream decoratively over pie, or serve on side.

Nutrition
no information available

Serves
Serves 10

Variations
no information available