Tiramisu Pie

Host a mountain meal this autumn featuring a decadent tiramisu pie.

Pair with our fettuccine alfredo with roasted acorn squash and parmesan chicken for a menu sure to delight loved ones.

Tiramisu Pie
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CRUST
  1. 1 3⁄4 cups firmly packed chocolate graham cracker crumbs
  2. 1⁄4 cup butter, melted
  3. 3 tablespoons sugar
  4. 1 large egg white, lightly beaten
FILLING
  1. 1 (3.3-ounce) box white chocolate instant pudding mix
  2. 1 1⁄2 cups heavy whipping cream
  3. 2 (8-ounce) containers mascarpone cheese
  4. 1⁄4 cup confectioners’ sugar
TOPPING
  1. 1 1⁄2 cups heavy whipping cream
  2. 2 tablespoons instant espresso powder
  3. 3/4 cup confectioners’ sugar
  4. Garnish: grated semisweet chocolate, crushed cacao beans
Instructions
  1. To prepare crust: Preheat oven to 350 degrees. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and egg white, stirring to combine well. Press crumb mixture into bottom and up sides of a 9-inch deep-dish pie plate. Bake for 8 minutes; set aside to cool.
  2. To prepare filling: In a medium bowl, combine pudding mix and cream. Beat at medium speed with an electric mixer until soft peaks form. Add mascarpone, beating until well combined. Beat in confectioners’ sugar. Spoon filling into prepared crust. Refrigerate for 1 hour.
  3. To prepare topping: In a medium bowl, combine cream and espresso powder. Beat at medium-high speed with an electric mixer until soft peaks form. Beat in confectioners’ sugar until stiff peaks form. Spread cream mixture over pie filling. Garnish with grated chocolate and cacao beans, if desired.
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