Espresso Cream Pie

Martha Stewart Living, 2008

Makes 12 servings

    Chocolate Wafer Crust                                          
    3/4 cup sugar                                                  
    1/4 cup cornstarch                                             
    1/4 teaspoon salt                                              
    2 1/2 cups whole milk                                          
    2 tablespoons +1 tsp instant espresso powder                   
    4 egg yolk                                                     
    1/4 cup coffee liqueur                                         
    1 teaspoon vanilla extract                                     
    2 ounces unsalted butter soft                                  
    1/3 cup dark chocolate covered espresso beans                  
    1 1/4 cups heavy cream                                         
    1 tablespoon confectioners' sugar                              

Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 tablespoons espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes total (about 2 minutes after it comes to a boil).

Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.

Remove from heat, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon at a time, whisking until butter melts before adding next piece. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.

Pour custard into chocolate-wafer crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).

With a flat side of a chef's knife, crush espresso beans, 1 at a time. Reserve 1 tablespoon larger espresso-bean pieces.

Whisk together cream, confectioners sugar, and remaining teaspoon espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture, and decoratively spread over pie. Sprinkle with reserved espresso-bean pieces, and serve immediately.

MY NOTES: Some complain the filling doesn't set so may want to cook egg mixture 3-4 minutes (very thick) before adding liqueur.