This is a very fun post for me. :) I have a ton of recipe print outs, bookmarks, cookbooks and magazines. The other day I picked a few different pies and cakes and asked my daughter to pick which one I should make. She chose a recipe from an old Taste of Home magazine called Cappuccino Chocolate Pie. Well, that particular recipe used chocolate chips, corn syrup, a packaged graham cracker crust, Cool Whip and two boxes in vanilla pudding. While I’m sure it would have been tasty, I opted to revamp this recipe and make it my own by using more ingredients from scratch.
I’m branching out more and more now, making recipes my own, and like with my Chocolate Dappled Pumpkin Cake, I changed the original recipe so much that this pie is a whole new recipe of its own now.
My first challenge was to find something that could replace the boxed pudding. I found several different vanilla pudding mix recipes, but none of them were “instant”. So I had to change the list of ingredients to compensate for that. The remaining substitutions were fairly easy… semi sweet chocolate instead of chocolate chips, butter in place of corn syrup, whipping cream instead of Cool Whip, and a homemade crust instead of a ready made one.
NOTE: In this recipe I refer to “homemade pudding mix”, which I list below. I have also done the math so that you don’t have to make an entire batch of pudding mix like I did, you can use the measurements for one serving. I have not tried this pie using the smaller measurements, but I can’t imagine there would be any problem with it.
This pie is good (if I do say so myself). It passed the “daughter test” with flying colors. She loved it, a big thumbs up. :) I highly recommend keeping this pie refrigerated, but bringing it out about an hour before serving to make it easier to slice as the chocolate layer gets rather firm in the fridge.
NOTE 2: I noticed that my crust crumbled a little, but that was when I tried to cut the pie when it was still cold. So be sure to wait until the pie has been sitting at room temp for a while before trying to slice.
And my last comment: I used more coffee than the original recipe did, so I felt a more appropriate name would include the word “espresso” rather than “cappuccino”. ;)
Amanda’s Espresso Chocolate Pie
recipe by me! ;)
* to replace the 1 cup of pudding mix in the pie recipe, combine 6 tablespoons of dry milk powder, 1/2 cup of granulated sugar, 1/8 teaspoon salt, and 6 tablespoons of cornstarch. Run through a food processor.
** instant coffee comes in crystals. Place the crystals in a sandwich bag, squeeze the air out and seal it, and roll the jar over the bag grinding them up. You can also grind it with a mortar and pestle. One tablespoon of crystals will yield about half of a tablespoon of ground instant coffee.
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