Chocolate Espresso Cream Cheese Pie Recipes

Steps:

• For the filling: Heat the cream in a medium saucepot over medium-low heat. When hot, whisk in the corn syrup, butter, coffee liqueur, vanilla and chocolate. Mix until all the ingredients are fully incorporated into the cream and the mixture is smooth and silky. Remove from the heat and pour into the prepared chocolate cookie crust. Place in the refrigerator until completely cooled and set, about 1 hour.
• For the topping: In a large chilled metal bowl, combine the cream, chocolate hazelnut spread, instant espresso, sugar and vanilla. Whip with a hand mixer until stiff peaks form.
• To assemble: Place the coffee whipped cream topping on top of the filling. Smooth out with a spatula so that all the filling is completely covered with the topping. Place in the refrigerator until ready to serve. When ready to serve, top with chocolate puffed rice, slice and serve.

Steps:

• Place cream cheese, and ice cream in a microwave safe mixing bowl, microwave on high 1 min, or just enough to soften the cream cheese and melt the ice cream, mix with mixer well to blend and smooth.
• Add in pudding mix, mixture will be thick, slowly add the milk, blending to smooth consistency. Add in whipped topping mix and continue to blend until mixed together well.
• Pour into pie crust and spread to smooth. Place in freezer until frozen, You can then cover with a gallon zip lock bag, and place in refrigerator, or leave in freezer until 30 minutes befor serving.. ENJOY!!!!! Could top with whipped cream to serve if you like, I did not.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch springform pan.
• Stir graham cracker crumbs, sugar, and salt together in a bowl. Add melted butter, using your fingers to combine until moistened. Pat the mixture into the bottom and halfway up the sides of the prepared pan. Place the pan onto a cookie sheet.
• Bake in the preheated oven until golden, about 10 minutes. Set aside.
• Place chopped chocolate and butter for the ganache in a glass or metal bowl over simmering water; stir occasionally as it begins to melt. When almost melted, slowly add cream and vanilla extract. Stir until smooth and completely melted. Pour ganache into the crust; spread evenly and set aside.
• Stir clear vanilla extract into whipping cream in a bowl. Sift in powdered sugar and beat using an electric mixer with a whisk attachment on medium speed until stiff peaks form. Reserve 1 1/2 cups whipped cream for filling; refrigerate the rest until needed.
• Beat cream cheese in another bowl until smooth. Add milk and brewed coffee gradually, scraping down the sides of the bowl occasionally. Turn off the mixer and use a whisk to combine smaller pieces of cream cheese with the milk.
• Combine pudding mix and ground coffee in a separate bowl; whisk into milk mixture. Whisk in reserved 1 1/2 cups of the whipped cream. Pour filling into a medium saucepan.
• Heat filling over medium-low heat. Whisk in beaten egg slowly; continue to whisk until you have a very thick custard, 7 to 10 minutes. Do not allow to stick to the bottom of the pan. Remove from heat. Whisk pudding in the pan and run through a strainer into a bowl. Place a layer of plastic wrap directly onto the pudding and refrigerate to cool, 30 to 40 minutes.
• Whisk pudding mixture again until smooth and pour into the pie shell on top of ganache. Top with remaining chilled whipped cream.
• Refrigerate for at least 4 hours, to overnight. Remove from the refrigerator 1 hour before ready to serve. Garnish with chocolate curls.

Steps:

• In a small bowl, beat the cream cheese, sugar and 1 tablespoon milk until smooth. Fold in 1 cup whipped topping. Spread evenly into crust. , In a small bowl, whisk pudding mix and remaining milk for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cream cheese mixture. Chill until set. , Just before serving, garnish with remaining whipped topping and chocolate chips if desired.

Steps:

• Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 tablespoons espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes total (about 2 minutes after it comes to a boil).
• Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
• Remove from heat, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon at a time, whisking until butter melts before adding next piece. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
• Pour custard into chocolate-wafer crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
• With a flat side of a chef's knife, crush espresso beans, 1 at a time. Reserve 1 tablespoon larger espresso-bean pieces.
• Whisk together cream, confectioners sugar, and remaining teaspoon espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture, and decoratively spread over pie. Sprinkle with reserved espresso-bean pieces, and serve immediately.