The only hint I had as far as flavors was that he had headed straight for some java chip cookies at a recent event where we had all been lured in with cookies in exchange for participation. So I knew that I needed some kind of coffee buzz. And then, because it was a lunch event rather than the usual coffee klatch, I decided that it was the perfect time to whip up a pie. People would already have their own plates and forks, so all I needed was the pie and a server.
From there, I took inspiration from a couple of places, like the Kraft recipe for Fudge-Bottom Candy Crunch Pie and Cupcake Project's How to Bake with Coffee post. After putting various ideas together and playing around with what I had in my pantry, I ended up with something unique. It's a give and take of shortcuts (pudding mix, pre made pie crust) and techniques that make it special (steeping the coffee beans, whipping the cream). And adding a bar of chocolate never hurts.
I wouldn't want to send anyone away from the team hungry, after all.
Mocha Cream Pie
Makes 1 pie
- 1 prepared pie crust, cooled*
- 2 cups milk (I used 1%)
- 1 cup coffee beans (not ground)
- 1 Tablespoon instant coffee
- 1 4-serving package of non-instant vanilla pudding mix
- 1 bar Chocolove Coffee Crunch in Dark Chocolate, chopped and divided
- 1 1/2 cups heavy whipping cream
- 4 Tablespoons powdered cappuccino mix
* You can use your favorite recipe, buy the crust to roll or already in the shell (mine was in the shell). You could also substitute a graham cracker or cookie crumb crust if desired.
- In a medium saucepan, combine milk and whole coffee beans. Over a medium heat, bring to a simmer. Then turn off the heat, cover, and allow beans to steep in the milk for about 15 minutes.
- Strain the milk, discarding the coffee beans and returning the milk to the saucepan. Put the heat back on low. Add the instant coffee and pudding mix, stirring.
- When the pudding is thick, add about 2/3 of the chopped chocolate bar to the pan and stir until the chocolate has melted.
- Pour the pudding mixture into the pie shell and allow to cool. Place in the fridge to set for a few hours or overnight.
- Soon before serving, pour the whipping cream into a bowl with the cappuccino mix and beat until soft peaks form.
- Cover the pie with the cream, and sprinkle the remaining chocolate on top as a garnish. Serve immediately or chill in the fridge.