Sunday, August 27, 2006

Pie Recipes #67 - Cappuccino Cream Pie with Macadamia Crust

Macadamia Crust:
1 1/2 Cups graham cracker crumbs
3/4 Cup toasted ground macadamia nuts
1/3 Cup sugar
1 Teaspoon ground cinnamon
1/2 Teaspoon ground nutmeg
3 Tablespoons unsalted butter -- melted

Cappuccino Filling:
3 Cups milk
1/2 Cup sugar
1/3 Cup flour
5 Ounces white chocolate = cut into small pieces
3 Tablespoons instant espresso powder
a Dash pure vanilla extract
5 egg yolks
1 1/2 Cups heavy cream =whipped until stiff
Chocolate-covered espresso beans

this piewas designed 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. For the crust, in a large bowl combine crumbs, nuts, sugar, cinnamon, and nutmeg and mix well. Add butter and mix well to moisten the nut mixture. Press the mixture into a well-greased 12-inch flan or tart pan with a removable bottom. Chill for 30 minutes. For the filling, place milk, sugar, and flour in a heavy-bottomed saucepan and mix well so that there are no lumps. Add the chocolate, espresso powder, and vanilla. Cook, stirring, over medium heat until mixture is thick enough to coat the back of a spoon. Place the egg yolks in a small bowl and whisk in enough of the milk mixture to warm the yolks up to the temperature of the milk. Pour the yolk mixture into the saucepan and cook, stirring, over medium heat until very thick. Pour into the prepared crust and refrigerate for at least 2 to 3 hours. Just before serving, top with whipped cream and garnish with chocolate-covered espresso beans. Serve chilled


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