With the combination of coffee and chocolate, this one’s a sure winner. It may take a lot of time to complete, but it’s totally worth the effort.
Yield 1 pie or 10 to 12 mini cakes Prep Time 45 minutes per stage Total Freezing Time 3 hours
For the chocolate crust
30 pieces chocolate sandwich cookies (like Oreo or Hi-Ro), ground
1/4 cup sugar
1/2 cup butter, melted
1/4 cup all-purpose cream
extra softened butter for brushing sides of a pie plate or a cupcake pan
For the coffee filling
1/2 cup butter, room temperature
3/4 cup sugar
3 tablespoons cocoa powder
1 tablespoon instant coffee
2 eggs
2 cups chilled whipped cream (in can)
chocolate chips or curls (Kisses or M&Ms can also be used)
1 Combine ground chocolate cookies and sugar in a bowl.
2 Add in the melted butter and cream and combine well.
3 Brush sides of the cupcake pan or pie plate with butter.
4 Pour in the cookie mixture and press into the sides and bottom of the pie plate or each cupcake slot of the pan.
5 Place the crusts in the freezer for at least 1 hour.
6 Make the coffee filling: In a bowl, cream together butter and sugar.Combine cocoa powder and coffee and fold this into the creamed butter and sugar. Add in the eggs, one at a time, folding each egg well every time. Place this filling on top of your frozen crusts. Level the mixture. Freeze again for at least 2 hours. Right before serving, generously place whipped cream on top and decorate with chocolate pieces.
Quick-prep tip: This dessert can be prepped days in advance and stored in the freezer, minus the whipped cream. Just add it before serving. It can be made as one whole pie too.
Photography by Ocs Alvarez