The addition of coffee to a classic chocolate icebox pie gives the finished dessert a complex and slightly bitter edge.
1/3 cup hot coffee
2 tablespoons cocoa powder
1 1/2 cups bittersweet chocolate chips, plus extra for garnish
1 1/2 cups heavy cream
1 tablespoon sugar
1/8 teaspoon salt
2 tablespoons coffee-flavored liqueur, if desired
1 chocolate graham cracker crust, store-bought or homemade, chilled
Whipped cream, to garnish
Combine the coffee, cocoa and vanilla in a small cup and set aside.
Heat the chocolate in a saucepan set over low heat on the stove, or in the microwave in 30-second bursts. Stir the chocolate until completely melted and let cool for several minutes.
Whip the cream, sugar and salt with a hand or stand mixer until soft peaks form.
Stir the coffee mixture and coffee liqueur, if using, into the melted chocolate. Using a whisk, fold the chocolate mixture into the whipped cream until no white streaks remain.
Spread the filling evenly into the cooled crust. Refrigerate the pie for at least 1 hour before serving, or until the filling is firm. Garnish the pie with whipped cream and chocolate chips as desired just before serving.
Makes 8 servings
Adapted from kingarthurflour.com