Chocolate Custard Pie with Espresso

Chocolate Custard Pie with Espresso

Lisa Keys

Lovely chocolate espresso lemon combination for your Valentine.

5 from 1 vote

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Prep Time 20

Cook Time 10

Total Time 30

Course Dessert

Cuisine Italian

Servings

Calories 335 kcal

Ingredients

2 cups lemon snap cookie crumbs
6 tablespoons melted butter
¾ cup sugar
¼ cup cornstarch
2 teaspoons instant espresso powder
⅛ teaspoon fine sea salt
2 cups milk
4 egg yolks
2 ounces 90% cocoa chocolate squares
2 tablespoons unsalted butter
¼ teaspoon Fiori di Sicilia

Garnish

fresh whipped cream, chocolate covered coffee beans, lemon zest strips

Instructions

Heat oven 350F.
Mix cookie crumbs and melted butter. Press thickly up sides and then onto bottom of a 9 to 10-inch tart pan with removable bottom. Bake 10 minutes. Cool to room temperature and then place in freezer.
Prepare filling. In medium saucepan, whisk sugar, cornstarch, espresso powder and salt.
In a bowl, whisk milk and egg yolks until well blended. Pour milk mixture into saucepan whisking well.
Bring mixture to a boil over medium heat, whisking constantly. Boil for 1 minute. Remove from heat.
Drop chocolate squares on to surface of hot filling; let stand 30 seconds.
Add butter and flavoring and whisk until chocolate and butter are melted and mixture is smooth.
Pour into well-chilled pie shell. Cover surface of pie with plastic wrap to avoid skin formation.
Chill. Garnish as desired.

Nutrition

Serving: 1 sliceCalories: 335kcalCarbohydrates: 35gProtein: 5gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 108mgSodium: 178mgPotassium: 156mgFiber: 1gSugar: 22gVitamin A: 480IUCalcium: 81mgIron: 2mg

Keyword artisnal, chocolate, cookie crust, lemon, tart

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