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
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
- In a heavy-bottomed sauce pan, scald the milk. Cover and set aside for 10-15 minutes.
- Remove ½ c. of the warm milk & set aside. Stir sugar into remaining warm milk until dissolved.
- Put cornstarch & egg yolks in a medium bowl. Whisk until smooth.
- Slowly whisk sweet, warm milk into the cornstarch & egg mixture. Continue to whisk just until custard is smooth.
- 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.)
- 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.
- Put the whipping cream into a chilled bowl and whip to soft peaks. Cover & chill.
- 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.
- Put gelatin & espresso mix over low heat and melt it until it’s pourable, 1-2 minutes, shaking occasionally. Do not stir the gelatin.
- Pour gelatin into the tepid custard and stir to blend.
- 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.
- Fold whipped cream into custard.
- Pour into prebaked 9” shell, smooth, and chill 3 hours or until set.
- 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!
