Mocha Cream Pie

Recipe by Cook's Hideout

This Mocha Cream pie requires no baking and is rich and decadent. This is a great make ahead dessert that both kids and adults would enjoy!!

Ingredients

• 1 cup Almond Meal aka Almond flour
• 1 cup Hazelnut Meal aka Hazelnut flour
• 2 tbsp sugar
• ¼ tsp salt
• 5 tbsp unsalted butter (melted)
• ¾ cup sugar
• 1 tbsp cocoa powder
• 1 tbsp espresso powder
• ¼ cup cornstarch
• 1 tbsp all purpose flour
• ¼ tsp salt
• 2 cups Milk (dairy or non-dairy), Half-n-half or Lite Coconut milk*
• 1 tsp vanilla extract
• 4 egg yolks
• 2 oz Unsweetened Chocolate
• 2 tbsp unsalted butter
• as needed Whipped Cream, for topping

Method

1. Combine almond meal, hazelnut meal, sugar and salt in a bowl. Add the melted butter -- mix well until the ingredients are well incorporated.
2. Pour the mixture into a 9" pie pan, spread out evenly and press firmly into place -- use the back of a measuring cup to do this easily.
3. Chill the pie crust for 2 hours before using.
4. In a medium sauce pan, combine the sugar, cocoa powder, espresso powder, cornstarch, all purpose flour and salt.
5. Whisk in ½ cup of the milk or half-n-half and whisk until the mixture is smooth. Whisk in the remaining 2 cups of milk or half-n-half.
6. Stir in vanilla, egg yolks and whisk until combined. Make sure there are no lumps.
7. Place the saucepan over medium-high heat and cook the mixture, stirring constantly until it starts to bubble and thicken, this takes about 6~8 minutes.
8. Cook for 2 more minutes and remove from the heat.
9. Stir in the chopped unsweetened chocolate and butter and let sit for a few minutes to melt. Stir to blend.
10. Pour the hot mixture into a bowl and place a plastic wrap right on top to prevent skin from forming. Refrigerate the filling for 2~4 hours or until the mixture is completely cool.
11. Pour the chilled mocha cream into the chilled pie shell and spread evenly. Top with the whipped cream and serve right away.

View the recipe instructions at Cook's Hideout