Page 455 - Pie Squared

shiny.
Transfer the pudding to a glass or metal bowl set over another

bowl filled with ice (an ice bath) and stir continually until cool, about 8
minutes. Cover with plastic wrap pressed against the surface of the
pudding so a skin will not form.
In the bowl of a stand mixer fitted with the whisk attachment (or

with a hand mixer), whip the cream, increasing the speed as soft
peaks form, until it begins to thicken, adding the powdered sugar one
spoonful at a time with the mixer running. Beat in the vanilla and
continue beating until the whisk leaves a trail through the cream.

Spoon half the whipped cream into the bowl with the pudding and
fold in until no streaks remain. Scoop this lightened pudding into the
cooled pie crust and level the surface.
Spread or pipe the remaining whipped cream across the surface

of the pie. Refrigerate for 4 hours, until well chilled. Decorate with
chocolate-covered espresso beans if you like.

Techniques: Press-In Crusts (here), Shortbread Crust (here),

Whipped and Mashed Toppings (here)

Swaps:

Omit the coffee beans and the espresso powder and it’s a silky

chocolate cream pie.

Press in a Chocolate Wafer or Speculoos Crust (here) instead.

Swipe caramel over the crust before adding the coffee filling.