I did some research into cream pies and found out that traditional cream pies use flour and cornstarch to give the filling a thick consistency. I created two pies, one with gelatin and one with the flour/cornstarch. The gelatin turned out more like a mousse and had kind of a spongy texture while the other method did give you the silky smooth quality of a pudding pie.
After I did make this, I started thinking of the other variations you could make if you wanted a touch of another flavor. A chocolate crust would be good or you could melt some flavored chips (chocolate, mint, cinnamon, etc) and pour on the bottom of the cooled pie shell and let set before filling. Also the option of drizzling on top is another idea.
One think is for sure, this does have the rich taste of coffee, which I what I wanted. Also, this is perfect for that group of people that enjoy their coffee at various times during the day.
Barista Brew Pie
by flourtrader
Ingredients/Filling
1 baked, cooled 9 inch pie shell
1/2 cup bottled coffee frappuccino (I used Starbucks brand)
1/2 tsp vanilla
4 egg yolks
2 1/2 cups milk
3 tbs butter
1 tbs espresso powder
2 tbs cornstarch
1/4 cup flour
3/4 cup sugar
1/4 tsp salt
Ingredients/ Topping (adapted from Rose Levy Beranbaum)
1 cup heavy, ultra-pasteurized cream
1 tbs sugar
1/2 tsp vanilla
To make the filling, pour frappuccino into a saucepan and sprinkle in the espresso powder. Place saucepan over medium heat and stir until all the espresso is dissolved into the frappuccino. Remove from heat.
In a medium size bowl, sift together flour, cornstarch and salt. Then stir in sugar. Pour into espresso mixture and place saucepan over medium heat again. Add the milk and continue to stir while it comes to a full boil. Boil for one minute, stirring constantly. Then remove from heat.
In a small bowl, whisk the egg yolks together until there is a light foam on top. Slowly, pouring in a steady stream, whisk in 1/2 cup of the hot espresso mixture. Once blended, pour it back into the saucepan with the rest of the espresso filling and place the saucepan back over the heat.
Stir constantly and let cook for about 2 minutes. Mixture should be very thick and have a pudding texture. Remove from heat and add vanilla and butter, mixing until all is melted.
Then pour the filling into a sieve held over your cooked pie shell and let all drain through. You may need to help push some filling through with the spoon. The sieve insures that there will be no lumps in case there was uneven cooking of the filling. Cover filling with plastic wrap so skin does not form and place in fridge for pie to cool completely.
After pie is completely chilled, then you can make the topping.
Combine all topping ingredients in a bowl and beat with an electric mixer until peaks form. You do not want to beat it too much or it will become lumpy. Once it is beaten to the correct consistency, you can pipe the topping on however you wish.
**LAST YEAR:: Lemon Cream Sandwich Cookies**
