Ingredients for Cafe Au Lait Pie
- Biscotti
- ¼ cup (50g) melted unsalted butter + ¼ cup (50g) melted unsalted butter for filling
- Granulated Sugar
- ¼ cup (25g) cornstarch
- Ground Coffee
- 3 cups (715ml) heavy cream
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How to Make Cafe Au Lait Pie
- Preheat oven to 350°F (175°C).
- Prepare the crust: In a medium bowl, combine 1 ½ cups (190g) crushed chocolate sandwich cookies and ¼ cup (50g) melted unsalted butter. Press firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake for 8-10 minutes, or until lightly golden. Let cool completely on a wire rack.
- Prepare the filling: In a medium saucepan, whisk together ½ cup (100g) granulated sugar, ¼ cup (25g) cornstarch, and 2 tablespoons instant espresso powder (or 2 tablespoons finely ground coffee beans).
- Gradually whisk in 2 cups (475ml) heavy cream over medium heat. Bring to a boil, whisking constantly.
- Reduce heat to low and simmer for 1 minute, continuing to whisk. Remove from heat.
- Stir in ¼ cup (50g) melted unsalted butter, one tablespoon at a time, until smooth.
- Pour the filling into the cooled pie crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- Prepare the topping: In a chilled bowl, beat 1 cup (240ml) heavy cream with 2 tablespoons (25g) granulated sugar until stiff peaks form.
- Spread the whipped cream over the chilled coffee filling.
- Dust with unsweetened cocoa powder and garnish with a few coffee beans.
- Chill for an additional 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
79g
Fat
136g
Carbs
8g
