1teaspoonWatkins Organic Original Gourmet Baking Vanilla Extract
Chocolate Cookie Crust
½cupunsalted butterroom temperature
¼cupgranulated sugar
1large egg yolk
1teaspoonWatkins Organic Original Gourmet Baking Vanilla™ Extract
¼teaspoonWatkins Organic Ground Cinnamon
1 ½cupsall-purpose flour
⅓cupcocoa powder
1tablespooninstant espresso
½teaspoonWatkins Fine Himalayan Pink Salt
1tablespoonwater
Coffee Whipped Cream
1 ½cupsheavy creamchilled
⅓cuppowdered sugar
1teaspoonespresso powder
½teaspoonWatkins Organic Original Gourmet Baking Vanilla Extract
Watkins Organic Ground Cinnamonfor dusting
Instructions
Coffee Pudding Filling
In a medium saucepan, add the sugar, cornstarch, espresso, cinnamon, sea salt, egg, and egg yolks together. Mix until well-combined.
⅔ cup granulated sugar, 2 tablespoons cornstarch, 1 ½ tablespoons instant espresso, ¼ teaspoon Watkins Organic Ground Cinnamon, ½ teaspoon Watkins Fine Himalayan Pink Salt, 1 large egg, 2 large egg yolks
Slowly whisk in the heavy cream and milk, adding ⅓ cup at a time and whisking well before adding more.
⅔ cup heavy cream, ⅔ cup whole milk
Turn on the heat to medium and whisk constantly until you notice the pudding just starting to thicken. Switch to a wooden or silicone spoon and turn the heat to low.
Continue to cook. Remember to scrape the sides and bottoms to prevent burning.
Cook until the mixture bubbles for about 2 minutes - this should take about 10 - 15 minutes of cooking
Stir in the vanilla. Cool the pudding until it reaches room temperature.
1 teaspoon Watkins Organic Original Gourmet Baking Vanilla Extract
Whip the heavy cream until it reaches stiff peaks. Fold it into the pudding until there are no streaks.
½ cup heavy cream
Pour the pudding into the cooled pie crust and smooth the top. Chill for an hour, then place plastic wrap over the top of the pie. Chill until fully cooled through.
Chocolate Cookie Crust
Add the butter and sugar into a mixer and beat until fully combined - about 3 minutes.
¼ cup granulated sugar, ½ cup unsalted butter
Add in the egg yolk and vanilla, beat together for another 2 minutes.
1 large egg yolk, 1 teaspoon Watkins Organic Original Gourmet Baking Vanilla™ Extract
Stir in the flour, cocoa powder, instant espresso, sea salt, and ground cinnamon. Mix just until combined.
¼ teaspoon Watkins Organic Ground Cinnamon, 1 ½ cups all-purpose flour, ⅓ cup cocoa powder, 1 tablespoon instant espresso, ½ teaspoon Watkins Fine Himalayan Pink Salt
Add in the water and mix just until incorporated.
1 tablespoon water
Take about ⅔ of the dough and press into the sides and bottom edges of the pie pan evenly. Use the remaining dough to press into the bottom of the pie pan.
Chill for about an hour, then preheat the oven to 350F.
Bake for 20 - 22 minutes. Allow to chill completely.
Coffee Whipped Cream
Whip ingredients until it reaches stiff peaks. Fill a piping bag with the whipped cream and pipe onto chilled pie. Dust with cinnamon.
1 ½ cups heavy cream, ⅓ cup powdered sugar, 1 teaspoon espresso powder, ½ teaspoon Watkins Organic Original Gourmet Baking Vanilla Extract, Watkins Organic Ground Cinnamon
Notes
I recommend making the filling at least 24-48 hours ahead of time to let the flavors fully develop. Make the whipped cream right before serving