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YIELD
8-10 Servings
TYPE
Dessert
TIME
4 Hours 35 Minutes
LEVEL
Beginner- Intermediate
In a small bowl combine Biscoff crumbs and butter, you want it to look like wet sand. Press into the bottom and up upsides of the prepared pie dish.
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In a medium saucepan over low-medium heat add the half and half, sugar, and espresso powder. Let cook for a couple of minutes to warm it up - do not boil the half and half.
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While milk is warming, in a medium bowl whisk together the egg yolks, corn starch, salt, and cocoa powder. Whisk for two minutes, the mixture should be much lighter in color.
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Once the milk mixture is warmed slowly add a little bit to the egg mixture and whisk to combine.
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hen add all of the half and half mixture, do this very slowly and whisk to combine. Add mixture back to the pot and cook over low-medium heat for another couple of minutes, whisking constantly.
Next, add the cold butter and vanilla bean paste or extract. Once fully combined pour the pudding through a fine-mesh sieve into a clean bowl to remove and lumps you might have.
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Make the whipped cream and pipe it onto the Pie then shave chocolate on top and add raspberries on the top
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