Description
This Tiramisu Pie combines the classic flavors of the beloved Italian dessert into an easy-to-make, indulgent pie featuring a chocolate cookie crust, a rich espresso-infused custard filling, and a creamy mascarpone topping dusted with cocoa powder — perfect for any occasion.
Ingredients
Cookie Crust
- 1 1/2 cups chocolate cookie crumbs
- Pinch of salt
- 1/4 cup unsalted butter, melted
Espresso Cream
- 3/4 cup granulated sugar, divided
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups whole milk, divided
- 1 tablespoon instant espresso powder
- 4 large egg yolks
- 2 tablespoons dark rum
- 1 teaspoon pure vanilla extract
Mascarpone Cream
- 1/2 cup mascarpone cheese
- 2 tablespoons granulated sugar
- 1 egg yolk
- 1 tablespoon heavy cream
- Cocoa powder, for dusting
Instructions
- Prepare the Cookie Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the chocolate cookie crumbs and a pinch of salt. Pour the melted butter over the crumbs and mix thoroughly with your hands until the mixture feels like wet sand. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes until the crust is set. Remove from oven and cool completely before filling.
- Make the Espresso Cream: Set a sieve over a bowl for straining. In a medium skillet, whisk together 1/2 cup granulated sugar, cornstarch, salt, and 1/4 cup of milk until cornstarch dissolves completely. Add the remaining 2 1/4 cups milk and whisk well. Stir in the instant espresso powder until dissolved. Heat the mixture over medium heat, bringing it to a slight boil, and cook for 2 to 3 minutes, stirring constantly until thickened. In a separate bowl, whisk the 4 egg yolks. Temper the yolks by slowly adding a few tablespoons of the hot mixture while whisking constantly, then return the egg mixture to the skillet. Cook over medium heat, stirring continuously, for about 3 minutes until thickened. Strain the custard through the sieve into the prepared bowl to remove any lumps. Immediately whisk in the dark rum and vanilla extract.
- Assemble the Pie: Pour the espresso cream filling into the cooled cookie crust and smooth the surface with a spatula. Cover the custard surface directly with plastic wrap to prevent a skin from forming. Let it cool at room temperature for 10 minutes, then refrigerate for at least 3 hours or ideally overnight to set completely.
- Prepare the Mascarpone Cream: In the bowl of a stand mixer fitted with the paddle attachment, combine the mascarpone cheese, 2 tablespoons sugar, egg yolk, and heavy cream. Beat until the mixture is smooth and creamy. Transfer to a piping bag and pipe decoratively over the chilled pie, or alternatively spread it smoothly with a spatula.
- Finish and Serve: Lightly dust the mascarpone topping with cocoa powder. Slice and serve chilled for a decadent dessert experience.
Notes
- For a stronger coffee flavor, you can increase the espresso powder slightly or use brewed espresso.
- The pie requires refrigeration to set properly, so plan to make it ahead of time.
- If you prefer an alcohol-free version, omit the dark rum and substitute with a little extra vanilla extract.
- Ensure the plastic wrap touches the surface of the custard to prevent a skin from forming.
- The mascarpone cream must be beaten until smooth to achieve the classic creamy texture.
