Coffee cream pie
by Suzy Pelta
Ingredients for the pie
crust
Method
30 Oreo Cookies
(approximately 2¼ 154g
packets)
Melt the butter in a saucepan over a medium
heat.
70g butter
Ingredients for the filling
2 tablespoons instant coffee
Preheat your oven to 180°C.
Put the biscuits in a food processor and pulse
until you have black sand. (I did try and do this
in a sandwich bag, but due to the white middle
of the Oreos, the biscuits get very sticky, so I
think it’s best to use a food processor.)
100g cream cheese
Combine the butter with the crushed biscuits
in a bowl and then empty them into the fluted
dish. Make sure the biscuits cover the entire
base of the dish and also go up the sides. Use
the back of a spoon to help press the biscuits in.
50g light brown sugar
Pop the dish in the oven for eight minutes.
100g sifted icing sugar
Once the base comes out of the oven, allow it
to cool, before putting it in the fridge for at least
an hour.
2 tablespoons boiling water
2 tablespoons milk
500g mascarpone cheese
Ingredients for the topping
250g double cream
1 tablespoon icing sugar
½ teaspoon Vanilla
Grated dark chocolate
When the hour is up, you’re ready to make the
filling. In a cup, mix the coffee granules with the
boiling water and milk, until all of the granules
have dissolved.
Makes 10 slices
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Using an electric mixer, beat the mascarpone,
cream cheese, light brown sugar and icing sugar
together.
Gradually pour the coffee mixture in, until you
have a thick light brown cream. The mixture
will look almost curdled as you pour the liquid
in, don’t worry that’s normal! As you mix, it will
become more cream like. Stop mixing as soon
as you have the thick light brown cream.
Remove the pie crust from the fridge and
carefully spoon the filling into it. Make sure the
filling evenly covers the entire base. Be aware
there may be a few stray Oreo crumbs. Try not to
mix them into the filling.
Cover the pie with cling film and pop it in the
fridge for at least three hours.
After the three hours are up beat the double
cream, icing sugar and vanilla in your electric
mixer until you have soft peaks.
Spoon the cream on top of the coffee filling, top
with grated dark chocolate and serve!