Yield: 8 servings
COFFEE CRUMB CRUST
2 cups crushed chocolate wafers (one 8-oz. Package)
4 tablespoons melted butter
1/4 cup hot extra strength brewed 100% Colombian Coffee (use 1/4 cup from coffee filling below)
1. In a bowl, mix the chocolate wafer crumbs, add butter until well mixed, then add hot coffee until well combined. Press into 9-inch pie dish. Bake at 400ƒ for 10 minutes. Let cool.
1 cup heavy cream
1/2 cup extra strength brewed 100% Colombian Coffee (3/4 cup ground coffee to 8 ounces cold water)
8 ounces semi-sweet chocolate morsels
4 egg yolks
1 teaspoon vanilla
1. Heat cream and coffee in a saucepan. Add chocolate morsels and stir gently over low heat until melted. Remove from heat, beat in egg yolks one at a time using wire whisk. Return to heat until thickened. Add vanilla and let filling cool for 5 minutes.
2. Pour filling into pie shell. Refrigerate until set, about 3 hours. When filling is firm, refrigerate for as long as 24 hours before topping with Coffee Cream.
COFFEE CREAM TOPPING
11/2 cups heavy cream
3 tablespoons cold coffee syrup (see coffee syrup recipe)
3 tablespoons confectionerís sugar Coffee Bean candies for garnish (optional)
1. Whip cream to soft peaks. Beat in sugar and coffee syrup until stiff.
2. Spread topping over filling, bringing it just to the edge of the crust. Spread in a smooth layer or pipe with pastry bag. Garnish with coffee bean candies, if desired.
3. Serve pie immediately or refrigerate for up to 3 hours.
1 cup sugar
1 cup extra strength brewed 100% Colombian Coffee
(11/2 cups ground coffee to 16 ounces cold water).
1. Combine sugar and coffee in a medium saucepan. Bring to a boil, stirring constantly to dissolve sugar. Lower heat and simmer for three minutes, stirring often.
2. Store syrup tightly covered in refrigerator, up to one month. Use to flavor milk drinks or over ice cream.