Mini Chocolate Coffee Pie (Egg-free)
This mini coffee pie cup is an egg-free decadent dessert to serve on any celebration or you can easily replace your evening coffee and snack with a pie cup. Your coffee and snack in a mini cup!!!!
Servings: 4
Calories: 198kcal
Ingredients
For the Crust
- ¾ cup + 2 tbsp All Purpose Flour
- 2 tbsp Granulated Sugar
- ¼ tsp Salt
- 1 tsp Olive oil
- 3 tbsp Cold unsalted Butter cut into small pieces
- 2 tbsp Ice-cold Water
For Coffee Filling
- ¼ cup Water
- 3 tsp Corn starch
- 1 square of Semi-sweet Chocolate or 1 tbsp Cocoa powder
- 2 tsp Instant Coffee granules
- 2.5 tbsp Granulated Sugar
- ¼ cup Heavy Cream
- 1 tbsp Chocolate-Hazelnut spread optional
- 1 tbsp Unsalted Butter
- ¼ tsp Pure Vanilla extract
- Pistachios to garnish shelled and chopped
Instructions
Prepare the Crust
- Mix together the flour, sugar and salt in a bowl.
- Add olive oil and butter. Mix gently with your hands until the mixture resembles bread crumbs.
- Then add the cold water little at a time and mix until the dough begins to clump.
- The dough will be a little hard to work. That is the right consistency of the dough.
- Make the dough in to 12 small lime-sized balls.
- Grease the mini cupcake pan.
- Place the balls in the cups. Press the dough balls gently to the bottom of the cups. Then press along the sides to make it into a cup shape.
- You can also use a pestle to press the dough to make the cups.
- Using a fork, prick the bottom and sides of the dough cups.
- Refrigerate for 15-20 minutes.
- Preheat the oven to 400 degree F (200 degree C). Bake the pie cups for 8-10 minutes.
- Remove the pan from the oven. Let it cool for 10 minutes.
- Transfer the pie cups to a plate and keep aside.
Prepare the Coffee filling
- In a saucepan, mix together water and cornstarch without any lumps.
- Add the chocolate and instant coffee granules. Mix well.
- Cook on medium-low heat stirring continuously until the chocolate is dissolved.
- Add sugar and heavy cream. Mix well to dissolve.
- Cook on medium heat until the mixture is thick.
- Remove from heat.
- Add the chocolate-hazelnut spread, butter and vanilla extract to the coffee mixture until smooth without lumps.
- Keep aside to cool.
Assemble the pie
- Fill each pie cups with a spoon of coffee filling.
- Garnish the top with pistachios.
- Cover and refrigerate for 1 hour or until the filling is set.
- The coffee pie cups are now ready for the party. Enjoy.
Notes
You can adjust the amount of sugar and coffee according to your taste.
You can also blind bake the crust to avoid any bubbles popping up if wished. For blind baking, fill the dough cups with some dry chickpeas or any dry beans and bake. The dough will not rise because of the chickpea weight.
Pricking with fork also helps the pressure to escape thus preventing the dough from rising.
You can use a homemade chocolate hazelnut spread or store-bought ones like Nutella. Inspired by Hazelnut Coffee pie in Cooking Light Magazine
You can also blind bake the crust to avoid any bubbles popping up if wished. For blind baking, fill the dough cups with some dry chickpeas or any dry beans and bake. The dough will not rise because of the chickpea weight.
Pricking with fork also helps the pressure to escape thus preventing the dough from rising.
You can use a homemade chocolate hazelnut spread or store-bought ones like Nutella. Inspired by Hazelnut Coffee pie in Cooking Light Magazine