Wednesday, May 27, 2020

Mocha Cream Pie

Last week we made Mocha Cream Pie from The Perfect Pie. It was easy to make and really good.
For our crust, we chose Foolproof All-Butter Single-Crust Pie Dough, also from The Perfect Pie. We made the crust dough the day before we made the pie. Our crust turned out a bit better than the one for the Raspberry Chiffon Pie, but we still had one area where the edge sank a bit. Oh well.
The filling is like a pudding, but no eggs. It's cooked and then cooled before being poured into the baked pie shell. It's smooth and rich and delicious. We used the smaller pie pan (not the deep dish) this time and it turned out to be too small to hold all the filling. Next time, we'd use the deep dish pie pan.
We didn't make our own whipped cream. Homemade whipped cream is not meant for storage in the refrigerator and it takes the two of us 4-5 days to eat a pie. SP topped his slices with Reddi-Whip and I topped mine with Cool Whip. I find that Reddi-Whip starts melting too quickly for my taste. I prefer the stability of Cool Whip. Plus, it takes me back to my childhood. We skipped the candied coffee beans.
I really liked this pie. I thought the coffee-chocolate filling had the perfect ratio of coffee and chocolate flavors and it was rich and decadent but not too overwhelmingly sweet/rich. SP liked this, too, but overall he prefers fruit pies. This is a Make Again pie.

Filling: Mocha Cream Pie
Crust: Foolproof All-Butter Single-Crust Pie Dough

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