This impressive Chocolate-Chicory Cream Pie calls for chicory coffee—a nutty, slightly herbal blend—that updates the typical mocha flavor.
Chocolate-Chicory Cream Pie
Makes 1 (9-inch) pie
Ingredients
- 1 (14.1-ounce) package refrigerated piecrusts
- 6 large egg yolks
- 2 cups heavy whipping cream, divided
- 6 tablespoons cornstarch
- ⅓ cup unsweetened cocoa powder
- ½ cup boiling water
- ¼ cup ground coffee with chicory*
- 1½ cups half-and-half
- 1 cup granulated sugar
- 1½ teaspoons vanilla extract, divided
- ¼ cup confectioners’ sugar
- Garnish: chopped chocolate-covered espresso beans
Instructions
- Preheat oven to 375°.
- On a lightly floured surface, unroll piecrusts, and stack on top of each other. Roll crusts to a 13-inch circle. Transfer to a 9-inch cast-iron skillet, pressing into bottom and up sides. Fold edges under, and crimp as desired. Top crust with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
- Bake for 20 minutes. Carefully remove paper and weights, and bake until golden brown, 10 to 15 minutes more. Let cool completely.
- In a large bowl, whisk egg yolks until thickened and pale yellow in color. Whisk in 1 cup cream, cornstarch, and cocoa until smooth.
- In a liquid measuring cup, combine ½ cup boiling water and coffee; let stand for 5 minutes. Strain through a fine-mesh sieve or a coffee filter into a small enameled cast-iron Dutch oven. Add half-and-half and granulated sugar; cook, stirring occasionally, over medium-high heat until sugar dissolves and mixture is steaming.
- Gradually whisk one-third of hot coffee mixture into egg yolk mixture until well combined. Whisk egg yolk mixture into remaining coffee mixture in pot. Cook over medium-low heat, whisking constantly, until thick and smooth, 4 to 5 minutes. (Do not boil.) Remove from heat; whisk in 1 teaspoon vanilla. Strain custard through a fine-mesh sieve into a medium bowl, discarding any solids. Pour custard into prepared crust.
- Cover with plastic wrap, pressing directly onto surface of custard to prevent a skin from forming. Refrigerate until thick and cold, at least 6 hours or overnight.
- In a medium bowl, beat remaining 1 cup cream with a mixer at high speed until foamy. Add confectioners’ sugar and remaining ½ teaspoon vanilla; beat until soft peaks form. Spread onto pie. Garnish with espresso beans, if desired.
Notes
*We used French Market Coffee with Chicory.
KITCHEN TIP-Chicory is a roasted and ground root that for centuries has been used as an additive to, and at times even a replacement for, coffee throughout Louisiana and particularly in New Orleans when coffee supplies were scarce. Folks grew accustomed to the flavor, and now a café au lait—coffee with chicory and milk—is a staple in the state.
KITCHEN TIP-Chicory is a roasted and ground root that for centuries has been used as an additive to, and at times even a replacement for, coffee throughout Louisiana and particularly in New Orleans when coffee supplies were scarce. Folks grew accustomed to the flavor, and now a café au lait—coffee with chicory and milk—is a staple in the state.
