Advertisement

Ingredients

Filling:

Cream Cheese Layer:

Directions

  • Heat oven to 450°F.

    Advertisement
  • Unfold crust; fit into 9-inch tart pan with removable bottom; trim edge even. Prick bottom with fork. Line crust with foil; fill with dried beans.

  • Bake crust in 450°F oven for 10 minutes. Remove foil with beans. Bake another 5 minutes. Let pastry cool completely in tart pan on wire rack. Remove pastry from tart pan.

Filling:

  • Stir together milk, cream and espresso powder until combined. Prepare the pudding following the package directions, using the milk mixture for the liquid. Let pudding cool 5 minutes. Spoon filling into cooled pie shell. Refrigerate for 2 hours.

Cream Cheese Layer:

  • Place water in small saucepan. Sprinkle gelatin over top; let stand until softened, about 5 minutes. Heat over low heat until gelatin is completely melted. Let cool slightly, about 2 minutes.

  • In large bowl, beat cream cheese, sugar and vanilla until smooth.

  • In medium-size bowl, beat cream on medium-high speed until soft peaks form. On low speed, add gelatin mixture in thin stream; beat on high speed until stiff peaks form.

  • Fold beaten cream into cream cheese mixture. Spoon over pudding in piecrust. Refrigerate for 1 hour. Sprinkle with cocoa powder and serve.

Nutrition Facts

477 calories; 36 g total fat; 108 mg cholesterol; 231 mg sodium. 35 g carbohydrates; 6 g protein;

Reviews