What's not to love about coffee, chocolate and cream?  Add a rich pastry and, well, it's enough to make even a barista's mouth water.  And the judges liked it, too.  It took a blue ribbon!"

Mocha Latte Pie

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  • Prep Time: 2 hours plus 3 hours chill time
  • Baking Time: 12-16 minutes for crust
  • Serves: 8
Mocha Latte Pie

Ingredients

Ingredients

Crust:

  • 1 ½ c. sifted flour                                        
  • 1 egg yolk
  • ½ t. salt                                                          
  •  ½ c. Crisco®
  • 1 T. sugar                                                     
  • 3-4 T. ice water
  • 1 t. vanilla

Filling:

  • 2 c. milk                                             
  • 1 t. vanilla
  • ½ c. sugar                                         
  • 2 T. cornstarch
  • 4 egg yolks                                       
  • ½ c. heavy cream
  • 1 packet unflavored gelatin                      
  • 1/3 c. plus 1 t. espresso at room temperature

Topping:

  • 3 oz. semi-sweet baking chocolate, melted
  • 1 T. sweetened cocoa powder

 

 

 

Directions

Directions

Crust

1.  Sift together the flour, salt & sugar.

2.  Whisk vanilla into egg yolk, then cut that mix into the flour until it’s well-distributed.

3.  Cut in the shortening until it's in fine pieces.

4.  Using forks, fluff in the ice water a little at a time until the dough forms a soft ball that doesn't crack when a little is squeezed in your palm.

5.  Roll and place in pie pan. Trim and crimp the edges.  Prick the crust and chill for 10-15 minutes. 

6.  Bake at 400 degrees for 12-16 minutes or until it's golden.

7.  Set aside to cool completely.

Filling

  1. In a  heavy-bottomed sauce pan, scald the milk.  Cover and set aside for 10-15 minutes.
  2. Remove ½ c. of the warm milk & set aside. Stir sugar into remaining warm milk until dissolved.
  3. Put  cornstarch & egg yolks in a medium bowl. Whisk until smooth.
  4. Slowly whisk sweet, warm milk into the cornstarch & egg mixture. Continue to whisk just until custard is smooth.
  5. Pour mixture back into saucepan. Cook over medium heat, whisking constantly, just until it comes to a boil and is thick enough to coat the back of the spoon. Don’t continue to boil! (If it starts to get lumpy, whisk it more off the heat.)
  6. Remove custard from heat and stir in remaining ½ c. milk and vanilla. Pour into a cold bowl. Cover tightly and let cool to tepid.
  7. Put the whipping cream into a chilled bowl and whip to soft peaks. Cover & chill.
  8. Put the espresso in a small saucepan. Sprinkle the gelatin over it evenly. Do not stir! Let soak 5 minutes until it’s a spongy      consistency.
  9. Put gelatin & espresso mix over low heat and melt it until it’s pourable, 1-2 minutes, shaking occasionally. Do not stir the gelatin.
  10. Pour gelatin into the tepid custard and stir to blend.
  11. Set bowl  of custard in a larger bowl ½-filled with ice water. Stir gently until custard starts to thicken and set, about 12 minutes.    Whisk for 10 seconds briskly.
  12. Fold whipped cream into custard.
  13. Pour into prebaked 9” shell, smooth, and chill 3 hours or until set.
  14. Finish with a drizzle of melted chocolate and a dusting of cocoa powder.

 

 

 

Baker’s Notes and Tips and Tricks

Uses a lot of pots and bowls but, hey, it's a show-stopper and people love it!  If you'll be serving it at night, consider using decaf espresso.  I learned that one the hard way!

Recipe Submitted By

Rebecca Jo Dakota, Albuquerque, NM
Mocha Latte Pie

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