Cappuccino Cream Pie with Chocolate Cookie Crust by Akasha Richmond

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This recipe comes to us from Akasha Richmond, Chef at Akasha in Culver City and author of Hollywood Dish where this recipe is taken from.

Keep reading for the recipe…

1 (8-ounce) package chocolate wafer cookies, pulverized to crumbs in a food processor
5 tablespoons unsalted butter, melted
1/4 cup sugar

1/4 cup cornstarch
2/3 cups sugar
2 1/2 cups whole milk
1 tablespoon finely ground espresso beans
1/8 teaspoon fine sea salt
3 large eggs
2 tablespoons unsalted butter cut in small pieces
2 teaspoon pure vanilla extract


1 cup heavy cream, preferably organic
2 tablespoons powdered sugar
2 ounces espresso flavored chocolate bar, grated

Preheat oven to 350°F.To make the crust, combine the crumbs, butter and sugar in a medium bowl and mix well. Firmly press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Cool before filling

For the filling, place the sugar and cornstarch in a heavy 2-quart saucepan. Gradually whisk in the milk, making sure that the cornstarch dissolves. Add the espresso and salt, then whisk in the eggs, mixing well until no sign of yellow yolk remains. Bring the mixture to a simmer over medium heat, stirring constantly with a heat proof rubber spatula or wooden spoon. Remove from the heat and scrape the pan with the spatula, and whisk again until smooth. Return to the heat and cook at a bare simmer for 1 minute. Remove from the heat and strain through a wire mesh strainer into a medium bowl. Whisk the butter and vanilla into the filling and pour into the cooled pie crust. Cover with plastic wrap or wax paper and refrigerate for at least 4 hours.

For the topping, whip the cream with the powdered sugar and vanilla, using an electric mixer or hand held beaters. Remove the plastic wrap, cover the pie with the whipped cream and top with the grated chocolate.