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    Caffé Mocha Pie

      Servings:   1 pie


      4 ounces 100% Cacao Unsweetened Chocolate Baking Bar
      1/2 cup granulated sugar
      1/4 cup cornstarch
      3/4 teaspoon salt
      4 egg yolks
      2 1/2 cups milk
      1 tablespoon +1/2 teaspoon espresso powder, divided
      1 nine-inch graham cracker crust
      1 cup heavy cream
      3 tablespoons confectioners’ sugar
      1 teaspoon vanilla extract or 1 tablespoon rum or brandy


    1. In bowl, whisk together granulated sugar, cornstarch, salt and egg yolks.
    2. In saucepan, heat milk with 1 tablespoon of the espresso powder to just under a simmer, whisk into egg yolk mixture.
    3. Pour back into saucepan; cook, whisking constantly, until thick. Add chocolate; whisk until chocolate is melted and mixture is smooth.
    4. Pour into crust and press plastic wrap onto surface of filling; refrigerate at least 1 hour or until set.
    5. Just before serving, whisk cream with confectioners’ sugar, vanilla and remaining 1/2 teaspoon espresso powder until soft peaks form.
    6. Cut pie into 8 slices; top each slice with a dollop of the whipped cream. (If you prefer, mound the whipped cream on top of the pie and spread it with a spatula before cutting.)

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