American Pie Council

2019 Professional Entry

 

Double Chocolate Macchiato Pie

Double Chocolate Macchiato Pie
Amy Freeze, Avon Park, FL
Open
Ingredients
Crust:
15 shortbread cookies (enough to make 2 c. crumbs)
4 TBSP butter

Filling:
2-8oz cream cheese-softened
2-8oz Cool Whip-thawed
4 oz. white chocolate-chopped
1 TBSP whipping cream
8 oz. dark chocolate-chopped
2 TBSP whipping cream
1 tsp instant coffee

Whipped Cream:
2 c. whipping cream
1 c. powdered sugar
1 dark chocolate bar for garnish

Directions
Crust
In a bowl, combine cookie crumbs and melted butter. Stir until completely incorporated. Press into a pie plate. Bake at 350 degrees for 25 minutes. Cool completely.
Filling
In a microwave safe bowl, heat white chocolate and 1 TBSP whipping cream in 30 minute intervals, stirring after each, until melted.
In a food processor, pulse 1-8oz. pkg cream cheese and melted white chocolate until smooth. Add in 1 container of cool whip and pulse until smooth.
Spread over cooled crust and chill until set.
In a microwave safe bowl, heat dark chocolate, 2 TBSP whipping cream, and instant coffee in 30 minute intervals, stirring after each, until melted.
In a food processor, pulse 1-8oz. pkg cream cheese and melted dark chocolate until smooth. Add in 1 container of cool whip and pulse until smooth.
Spread over set white chocolate layer and chill until set.
In a large mixing bowl, beat whipping cream and powdered sugar until stiff. Spoon and spread over chocolate layer.
Garnish with shaved chocolate.