Tiramisu Pie
User Reviews
5
Tiramisu Pie
Description
The Tiramisu Pie starts with a chocolate cookie crumb crust combined with melted butter and a pinch of salt, pressed into a pie dish and baked until set. The espresso cream filling is made by heating milk with sugar, cornstarch, and espresso powder until thickened, then whisked with egg yolks, rum, and vanilla for a custard base. This combination creates a rich, coffee-flavored filling with a delicate texture.
A mascarpone topping is made by blending mascarpone, sugar, egg yolk, and heavy cream to form a light, creamy layer. The pie assembly involves layering the cooled crust with the espresso cream and finishing with the mascarpone mixture on top, producing a dessert that is soft and with some yielding texture, distinct from the firmer tiramisu slices made with ladyfingers.
This pie can be served as a coffee-flavored dessert, suitable for those who enjoy tiramisu’s profile in a pie format. It pairs well with coffee or a mild dessert wine and offers a different presentation for traditional tiramisu elements.
Because the espresso cream is soft, slicing the pie can be imprecise. For firmer slices, an extra tablespoon of cornstarch in the espresso cream can be added. Gluten-free cookies can be used for the crust with an adjusted amount of butter. The recipe requires a pie dish and standard baking tools.
Ingredients
Chocolate Cookie Crust:
- 1 1/2 cups chocolate cookie crumbs
- Pinch salt
- 1/4 cup butter melted, unsalted
Espresso Cream:
- 3/4 cup granulated sugar divided
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups milk divided, whole
- 1 tablespoon instant espresso powder
- 4 egg large yolks
- 2 tablespoons dark rum
- 1 teaspoon vanilla extract pure
Mascarpone Topping:
- 1/2 cup mascarpone
- 2 tablespoons granulated sugar white
- 1 egg yolk
- 1 tablespoon heavy cream
Instructions
- To make the Cookie Crust: Preheat the oven to 350 degrees F. In a medium bowl, add the cookie crumbs and salt. Pour the melted butter on top and mix with your hands until the butter is evenly distributed. It should feel like wet sand. Add the mixture to a 9-inch pie dish and press it onto the bottom and up the sides of the dish until it’s one even layer. Transfer to the oven to bake for 10 minutes, until the bottoms and edges have set. Remove and allow to cool completely before filling.
- To make the Espresso Cream: Place a sieve or strainer over a bowl and set aside. In a medium skillet, whisk together sugar, cornstarch, salt and 1/4 cup milk together until the corn starch has dissolved.. Turn the heat to medium and then pour in the remaining 2 1/4 cups milk. Whisk until completely combined. While the milk is heating up, add the espresso powder and whisk until dissolved. Bring the entire mixture to a slight boil and then cook for 2 to 3 minutes, until thickened, stirring the entire time. In a separate bowl, whisk the egg yolks; add a few tablespoons of the hot mixture to the eggs to temper them and then pour the egg mixture into the milk mixture. Bring it to a simmer, cooking for the custard for about 3 to 3 minutes, stirring the entire time, until thickened. Pour the espresso cream through the strainer into the bowl, catching any eggy bits. Immediately whisk in the rum and vanilla extract.
- Pour the espresso cream into the prepared pie cookie crust and smooth out the surface with a spatula. Immediately place a sheet of plastic wrap onto the surface of the custard. Allow to come to cool slightly on your kitchen counter for 10 minutes and then transfer to the fridge to chill for at least 3 hours, ideally overnight.
- To make the mascarpone cream: add the mascarpone, sugar, egg yolk and heavy cream to the bowl of stand-up mixer with the paddle attachment and beat until smooth. Transfer to a piping bag and pipe onto the top of the pie however you like. You can also spoon it on and smooth it out with a spatula.
- Dust the topping with cocoa powder and slice it up and serve.
Notes
- Adding an extra tablespoon of cornstarch to the espresso cream will yield firmer slices.
- Use gluten-free gingersnaps for the crust if needed, reducing melted butter by one tablespoon.
- Baking the chocolate cookie crust before filling ensures a sturdy base for the soft espresso cream and mascarpone layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1(nine-inch) pie
Amount Per Serving
Calories 2289 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 2289kcal | 114% |
| Carbohydrates | 240g | 80% |
| Protein | 31g | 62% |
| Fat | 127g | 195% |
| Saturated Fat | 77g | 385% |
| Cholesterol | 511mg | 170% |
| Sodium | 933mg | 39% |
| Potassium | 982mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 205g | 410% |
| Vitamin A | 4461IU | 89% |
| Calcium | 884mg | 88% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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