Creamy Chocolate And Coffee Pie
Serving Size / Yield
- 1 C heavy cream
- 1/4 C corn syrup
- 2 Tbs. butter
- 2 Tbs. coffee liqueur
- 1 tsp. vanilla extract
- 10 oz. dark chocolate, chopped
- 1 9-inch prepared pie crust
- 1/4 C chocolate hazelnut spread
- 1 Tbs. instant espresso or coffee
- 1 Tbs. sugar
- 2 tsp. vanilla extract
Heat heavy cream in a pot over medium-low heat. When hot, whisk in the corn syrup, butter, coffee liqueur, vanilla and dark chocolate. Mix until smooth and silky.
Pour into the prepared chocolate cookie crust. Place in the refrigerator until completely cooled and set, about 1 hour.
In a bowl, combine chocolate hazelnut spread, instant espresso, sugar and vanilla. Whip with a hand mixer until stiff peaks form.
Smooth out coffee mixture on top of pie filling. Chill until ready to serve.