Caramel Cream Pie
Caramel, rich chocolate espresso ganache, and coffee mousse layered on a almond biscotti crust.
Ingredients
Biscotti Crust
- 2 cups almond biscotti crumbs, plus more for topping. (See my biscotti recipe at the bottom of the page or substitute your favorite store-bought biscotti)
- 7 tbsp salted butter, melted
Espresso Ganache
- 1/2 cup + 2 tbsp heavy cream
- 1/2 tbsp espresso powder
- 1 cup chocolate chips
- 1 tbsp salted butter
Caramel
- 3/4 cup (1 1/2 sticks) salted butter
- 1 cup light brown sugar
- 1/2 cup heavy cream
- 1/2 tsp vanilla extract
Coffee Mousse + Whipped Topping
- 6 oz Mascarpone cheese
- 1/2 cup powdered sugar
- 2 tsp coffee extract
- 1/2 tsp vanilla extract
- 2 1/2 cups heavy whipping cream, divided
Instructions
Crust
- To make the crust, crush biscotti to fine crumbs in a food processor. Combine 2 cups of crumbs with the melted butter and stir to combine. Press into a greased 9” pie plate. Bake at 350 for 12 minutes. Cool at room temperature.
Espresso Ganache
- To make the espresso ganache heat the heavy cream and espresso powder over medium-low heat until it starts simmering. Put the chocolate chips and butter in a bowl and pour cream over top. Allow to sit for a couple minutes to melt and then whisk until smooth. Reserve about 1/4 cup of ganache for topping the pie. Pour the rest into the crust. Refrigerate until set.
Caramel
- To make the caramel, melt the butter and brown sugar together in a small saucepan. Cook over medium heat until it begins to boil. Continue cooking for another 2-3 minutes, stirring continuously. Remove from heat and slowly add heavy cream, whisking until smooth. Whisk in the vanilla. Allow to cool. Set aside about 6 tbsp to use later in the recipe and pour the remaining caramel over the chocolate ganache layer of the pie. Refrigerate until set.
Coffee Mousse
- To make the caramel mousse beat together the mascarpone, coffee extract, powdered sugar and vanilla extract until smooth. In a separate mixing bowl, whip 1 1/2 cups of the heavy cream until it forms stiff peaks. Fold the whipped cream into the mascarpone mixture. Spread the mouse over the caramel mixture in the crust. Using a piping bag, a small ziplock bag with the corner cut, or even just a spoon drizzle the remaining ganache and 2 tbsp of the reserved caramel over the pie. Refrigerate to set.
Caramel Whipped Topping
- Whip the remaining 1 cup of heavy cream to soft peaks. Add the remaining 1/4 cup of caramel and beat to stiff peaks. Pile on top of the pie or pipe a border around the pie. Garnish with any extra biscotti crumbs. Refrigerate at least 4 hours before serving.
Nutrition
Calories: 616kcal | Carbohydrates: 42g | Protein: 3g | Fat: 48g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 158mg | Sodium: 205mg | Potassium: 18mg | Fiber: 1g | Sugar: 32g
This information comes from online calculators and these figures are only estimates.
Tried this recipe?Let us know how it was!