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Receta Cappuccino Cream Pie
by Global Cookbook

Cappuccino Cream Pie
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  Raciónes: 12

Ingredientes

  • 1 1/2 c. Graham cracker crumbs
  • 3/4 c. Toasted grnd macadamia nuts
  • 1/3 c. Sugar
  • 1 tsp Grnd cinnamon
  • 1/2 tsp Grnd nutmeg
  • 3 Tbsp. Unsalted butter melted
  • 3 c. Lowfat milk
  • 1/2 c. Sugar
  • 1/3 c. Flour
  • 5 ounce White chocolate cut into small pcs
  • 3 Tbsp. Instant espresso pwdr A dash pure vanilla extract
  • 5 x Egg yolks
  • 1 1/2 c. Heavy cream whipped till stiff Chocolate-covered espresso beans

Direcciones

  1. I designed this pie to be a grown-up version of a childhood favorite, chocolate cream pie. The addition of macadamia nuts in the crust and white chocolate in the filling makes this version a bit more sophisticated than the pie you may have enjoyed as a child.
  2. For the crust, in a large bowl combine crumbs, nuts, sugar, cinnamon, and nutmeg and mix well. Add in butter and mix well to moisten the nut mix. Press the mix into a well-greased 12-inch flan or possibly tart pan with a removable bottom. Refrigeratefor 30 min.
  3. For the filling, place lowfat milk, sugar, and flour in a heavy-bottomed saucepan and mix well so which there are no lumps. Add in the chocolate, espresso pwdr, and vanilla.
  4. Cook, stirring, over medium heat till mix is thick sufficient to coat the back of a spoon. Place the egg yolks in a small bowl and whisk in sufficient of the lowfat milk mix to hot the yolks up to the temperature of the lowfat milk. Pour the yolk mix into the saucepan and cook, stirring, over medium heat till very thick. Pour into the prepared crust and chill for at least 2 to 3 hrs. Just before serving, top with whipped cream and garnish with chocolate-covered espresso beans. Serve chilledServes twelve. From Ask Caprial/Tv programs