This recipe is taken from the 1999 Milk Calendar. If you like the taste of coffee, you'll adore this real cream dessert. For a distinctive European flavour try finely crushed biscotti (use your food processor), instead of graham wafer crumbs.
- Prep: 15 min
- Cooking: 10 min - 15 min
- Refrigeration: 1 h
- 1 1/2 cups (375 mL) finely crushed biscotti or graham wafer crumbs
- 1/3 cup (80 mL) butter melted
- 2/3 cup (160 mL) sugar
- 3 tbsp (45 mL) cornstarch
- 3 tbsp (45 mL) instant coffee
- 2 cups (500 mL) 35 % cream
- 2 tbsp (30 mL) butter at room temperature
- 1 cup (250 mL) 35 % cream
- 2 tbsp (30 mL) sugar
- Cocoa powder for dusting
- Coffee beans (optional)
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Stir together cookies and butter. Press onto bottom and sides of a 9-inch (23 cm) pie plate. Bake in preheated 350 °F (180 °C) oven 8 min. Cool completely.
In heavy saucepan, mix sugar, cornstarch and coffee granules well. Over medium heat, slowly whisk in cream. Bring to a boil, stirring continuously.
Reduce heat; simmer 1 min stirring continuously. Stir in butter a tablespoon at a time. Pour filling into pie shell. Refrigerate until cold.
Whip cream with sugar until soft peaks form.
Swirl whipped cream over coffee filling. Chill 1 hour before serving. Dust with cocoa and decorate with coffee beans.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||6 % / 68 mg|
|Vitamin A:||44 %|
|Vitamin D:||16 %|
|Vitamin E:||10 %|