Cappuccino Pie

Ingredients

• 1 1/2 cups of graham cracker crumbs
• 3 tablespoons of granulated sugar
• 1/2 cup of melted butter
• 1/4 teaspoon of ground nutmeg
• 2 tablespoons of cornstarch
• 1/4 teaspoon of salt
• 1/3 cup of espresso or strong coffee
• 2 cups of heavy cream
• 3/4 cup of granulated sugar
• 2 tablespoons of instant coffee granules
• 1 teaspoon of pure vanilla extract

Directions

1. Preheat the oven to 375°F (190°C). Grease a 9-inch (23 cm) pie plate.
2. In a medium bowl, combine the graham cracker crumbs, 3 tablespoons of sugar, melted butter, nutmeg, cornstarch, and salt. Mix until well combined.
3. Press the mixture onto the bottom and up the sides of the prepared pie plate. Bake in the preheated oven for 8 minutes.
4. In a small bowl, stir together the espresso or strong coffee and cornstarch until the cornstarch is dissolved.
5. In a medium saucepan, combine the heavy cream, 3/4 cup of sugar, coffee granules, and the espresso mixture. Cook over medium heat, stirring constantly, until the mixture just starts to boil, about 5 minutes.
6. Remove from heat and stir in the vanilla extract.
7. Pour the filling into the prepared crust. Bake in the preheated oven for 15 minutes.
8. Remove from oven and cool to room temperature. Chill in the refrigerator for at least 4 hours before serving.

Interesting Facts

• Cappuccino pie originated in the United States in the 1970s.
• Cappuccino pie is a great way to use up leftover coffee.
• Cappuccino pie can be served with whipped cream or topped with chocolate shavings.