Chocolate Silk Espresso Pie
3 cups whole milk 3 tablespoons instant espresso powder 1/2 cup granulated sugar 1/4 cup cornstarch 1/4 teaspoon salt 2 large eggs 1 bar (8 oz.) bittersweet chocolate, chopped 4 tablespoons unsalted butter, softened 1 teaspoon vanilla extract 1 Piecrust blind baked 1 cup heavy cream, beaten to medium peaks with 2 tablespoons confectioners' sugar 1/2 teaspoon cinnamon
Bring milk just to a simmer in a 1-quart saucepan over moderate heat. Remove pan from heat and whisk in espresso powder until dissolved. Keep warm, covered.Whisk together granulated sugar, cornstarch, salt and eggs in a 3-quart heavy saucepan until combined well. Add milk in a slow stream, whisking constantly. Bring to a boil over moderate heat, whisking constantly. Reduce heat and simmer, whisking, until thickened and registers 170 degree F on an instant-read thermometer, about 2 mins. Immediately pour through a fine-mesh sieve set over a bowl (discard solids). Add chocolate, butter, and extract to bowl; let stand 5 mins. Whisk until chocolate is melted and incorporated. Cover surface with waxed paper and chill until completely cool, about 1-1/2 hrs. Spoon into crust, smoothing top, and chill, loosely covered, until filling is set, about 4 hrs. Spoon whipped cream into center of pie sprinkle top with cinnamon and serve.
Makes 10 servings.
Nutrition facts per serving: cals: 615 total fat: 40.5g sat fat: 24g chol: 140mg sod: 268mg carb: 58g fiber: 1g protein: 9g
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