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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups all-purpose flour |
1 tablespoon sugar |
1/2 teaspoon salt |
1 1/2 teaspoons cinnamon |
1 tablespoon instant espresso powder |
9 tablespoons cold unsalted butter |
1 1/2 cups heavy cream |
1 teaspoon instant espresso powder |
1 teaspoon cinnamon |
1/4 teaspoon salt |
4 tablespoons cornstarch |
4 large egg yolks |
4 ounces chocolate chips |
1 tablespoon unsalted butter |
1/2 cup heavy cream |
1 1/2 cups heavy cream |
4 tablespoons confectioners' sugar |
3 tablespoons semisweet chocolate |
Directions:
1. Make crust: In a food processor, pulse dry ingredients. Pulse in butter until crumbly. Add 5 Tbsp. ice water; pulse until dough comes together, adding more water if needed. Knead, shape into a disk and wrap in plastic; chill 15 minutes.
2. Make filling: Whisk cream, espresso powder, cinnamon, salt and cornstarch. Bring to a boil, whisking, 3 minutes. Lower heat; cook 2 minutes.
3. Beat yolks lightly. Whisk as you pour in 1/2 cup of cream mixture. Pour back into pan and cook, whisking, 2 minutes; mixture will be thick. Pour into a clean bowl. Add chocolate chips and butter; let stand 2 minutes. Stir until chocolate has melted. Place plastic wrap directly on surface and chill 35 minutes.
4. Preheat oven to 400ºF. Roll out dough into a 12-inch circle; fit into a 9-inch pie plate. Trim edges of crust, leaving a 1-inch overhang. Turn overhang under; crimp edges. Prick bottom of crust all over with a fork. Place foil on crust and fill shell with pie weights. Bake 15 minutes. Remove foil; bake 15 to 20 minutes longer, until crust is brown. Cool on a wire rack.
5. Beat filling with an electric mixer until smooth. In a separate bowl, beat 1/2 cup heavy cream until stiff peaks form; fold cream into filling. Spoon into cooled pie shell and chill 2 hours.
6. Make topping: Whip cream with confectioners' sugar and mound on top of pie. Grate chocolate on top.
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