Coffee Cream Pie
Padma Says ” Last year for my younger one’s birthday, she wanted me to bake something other than the standard cake.
Here I was in a total fix wondering what to do. So I gave her my collection of recipes and told her to pick whatever fancies her, making my work that much easier. She went through all of them and came up with this recipe since it has coffee and she likes anything with coffee in it.
The only catch here was I had not tried this particular recipe before, and I was a bit apprehensive since I was making it for her birthday and did not want anything to go wrong.
The moment she cut it and put the first piece in her mouth and I saw that big smile on her face, my fears were put to rest. For it had turned out well and tasted good too and other than the crust, does not involve much baking either.”
22 Oreo cookies
3 tbsp butter
1/2 cup sugar
3 tbsp cornstarch
1 tsp instant coffee granules
1/4 cup boiling water
1 1/4 cups milk
5 egg yolks, lightly beaten
1 3/4 cups whipping cream
1/4 cup sifted powdered sugar
Crush the Oreo cookies finely and mix it with the butter. Press into a lightly greased 9-inch pie plate. Bake at 375°F/190°C for 8 minutes. Cool pie shell completely.
Combine 1/2 cup sugar and cornstarch in a saucepan and set aside.
Combine coffee granules and boiling water, stir until coffee granules dissolve.
Gradually stir coffee, milk, and egg yolks into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, stirring constantly. Remove from heat and whisk until smooth.
Place plastic wrap directly on surface of mixture and chill 1 hour.
Beat whipping cream with a beater at medium speed until foamy; gradually add powdered sugar, beating until soft peaks form. Fold 1 1/2 cups whipped cream into coffee mixture, reserving remaining for topping. Spoon filling into baked pie shell.
Pipe or dollop the reserved cream on top of pie. Chill up to 8 hours.
Recipe by: Padma S Anagol