Kate shows you how to make a delicious pie with chocolate cookie crust and creamy hazelnut mocha filling.
For the crust
1-1/2 cups chocolate graham cracker crumbs (I finely crumble 1-1/2 sleeves of graham crackers)
5 tablespoons unsalted butter, melted
1/4 teaspoon salt
1/4 cup sugar
For the pie filling
1-1/2 cups heavy whipping cream
1-1/2 teaspoon espresso powder
8 ounces (1 block) cream cheese, room temperature
1/2 cup hazelnut spread (I use Nutella)
1 cup confectioner’s sugar
1/4 cup granulated sugar
For the topping
1 cup heavy whipping cream
1 teaspoon espresso powder
1/4 cup granulated sugar
1 tablespoon hazelnut spread (optional)
1 teaspoon cream or milk (optional)
2 tablespoons chopped hazelnuts, toasted (optional)
To prepare the crust
Preheat the oven to 375 degress.
Stir all of the crust ingredients together in a bowl, or whiz together in a food processor. Press the crumbs into the bottom and up the sides of a standard 9″ pie plate (note: this recipe will not fill a deep dish pie pan- use the standard sized pan). Bake in the preheated oven for 7 minutes or until the crumbs are set. Set aside to cool completely.
To prepare the pie filling
Combine the heavy cream and espresso powder to allow the powder to dissolve while you prepare the filling.
In a large bowl or the bowl of a stand mixer, beat the cream cheese, hazelnut spread, and confectioner’s sugar on medium speed until smooth and creamy, about 2 minutes.
In a separate medium sized bowl, beat the espresso and cream mixture on low speed until the cream froths. Increase the speed to medium-high, adding the granulated sugar once soft peaks form. Continuing beating just until stiff peaks form.
Fold half of the whipped cream mixture into the cream cheese mixture. Once combined, fold in the remaining whipped cream. Spread the filling into the cooled pie crust.
To prepare the topping
Combine 1 cup of the heavy cream and the espresso powder and allow the powder to dissolve, just as you did before. Once dissolved, whip until stiff peaks form, adding the sugar again at the soft peak stage. Spread the coffee whipped cream on top of the pie filling. If desired, combine the hazelnut spread and 1 teaspoon of cream in a small bowl and then microwave for 8-10 second to melt. Drizzle all over the pie as a garnish and top with the optional toasted hazelnuts.
Be sure your cream cheese is room temp, otherwise you will have cream cheese clumps in your pie! In a pinch, I slice my cream cheese up into 1 ounce slices and microwave briefly for 10-15 second intervals until it is soft enough. Take care not to cook the cream cheese in the microwave.
Espresso powder can be found in the coffee aisle of the grocery store. A high quality instant coffee can be used as well.
To toast hazelnuts, put the nuts in a small fry pan over medium low heat. Toss them occasionally. Nuts are toasted when they become fragrant and lightly golden brown.