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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Impress guests by serving individual pies to each dinner guest or couple at the table. Make the heavenly crust by crumbling chocolate cookie sandwiches and combining with a little butter, for good measure. Ingredients:
7 ounces chocolate sandwich cookies (about 17) |
4 tablespoons unsalted butter, melted |
1/2 cup hot brewed espresso or strong coffee |
1/2 cup boiling water |
2/3 cup plus 1 tbsp. sugar |
1 envelope unflavored gelatin (1 tbsp.) |
2 cups heavy cream |
1/4 cup sifted cocoa powder |
1 large block semisweet chocolate (8 oz.) |
Directions:
1. Make crust: Preheat oven to 350°F. Finely grind cookies in a food processor. Mix in butter and press evenly into a 9-inch pie pan or 4 (5-inch) mini pans. Chill for 15 minutes. Bake until set, 10 to 12 minutes. Cool on a rack.
2. Make filling: In a bowl, mix espresso, 1/2 cup boiling water and 1/3 cup sugar until sugar is dissolved. Sprinkle gelatin over mixture; stir until dissolved. Chill until slightly thickened but not set, about 1 hour.
3. In a bowl, whip 1 cup cream until thickened. Add 1/3 cup sugar and cocoa; beat until soft peaks form. Fold in espresso mixture. Pour filling into crust; smooth top. Chill until set, at least 1 hour or up to 1 day.
4. Before serving, whip 1 cup cream with 1 Tbsp. sugar. Spread on pie. Using a peeler, shave chocolate curls onto pie.
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