Today’s post is a recipe from Christmas with Southern Living 2003. I didn’t actually make this until 12/312004. How does she remember that so clearly, you wonder? Well, Andrew was born in December following a pregnancy fraught will multiple complications, including gestational diabetes, which ended in an emergency c-section. During the pregnancy, I was on insulin 3 times a day, and it was still difficult to keep my blood sugar levels normal, so in the last 2 months of the pregnancy, I ate broccoli sauteed with olive oil and garlic every-single-night! I couldn’t stand the smell of chicken or beef, and about a million other things, as my husband will tell you, but broccoli was my friend! My blood sugar returned to normal after Andrew’s birth, and when we got home from the hospital, I wanted something good to eat. Let me clarify, when I say I wanted something good, I mean I wanted something over-the-top good, and let me tell you, this pie meets that criteria! I adore all things chocolate, and with the addition of coffee and whipped cream, well, it’s a win-win! My little twist is the orange flavor added to the whipped cream; it’s certainly optional, but oh so delicious! This pie is sheer indulgence. There is no other way to describe it. Dense with fudgey chocolate flavor. Heady with the fragrance of cinnamon. Luxuriously sinful with a dollop of whipped cream that’s just kissed with a hint of orange. And, best of all, deceptively simple…enjoy!
Linked to Make it with…Mondays
Cinnamon Mocha Pie Printable recipe
1/2 cup unsalted butter
1 tablespoon instant coffee
2 oz unsweetened chocolate squares, chopped
2 oz semi-sweet chocolate squares, chopped
3 large eggs
3/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1/3 cup flour
1 tablespoon ground cinnamon
1/2 recipe all butter pastry, fitted into 9″ pie pan
1 cup whipping cream
1 tablespoon orange zest, plus extra for garnish
1 tablespoons orange juice
2 tablespoons powdered sugar
Prepare pastry and place pan into freezer while you prepare the filling.
Preheat oven to 350 degrees.
In a small saucepan over medium-low heat, melt butter and add instant coffee. Stir in the chopped chocolate and continue to stir until chocolate is melted and the mixture is smooth. Remove from heat, set aside, and allow to cool.
In another bowl, beat eggs and sugars until slightly frothy. Add cooled chocolate and vanilla. Stir in flour and cinnamon. Pour mixture into prepared pie shell.
Bake at 350 degrees for 25 minutes or until filling sets. Allow pie to cool to room temperature (the pie will cut better) and serve with whipped cream and a dusting of orange zest.
Whipped Cream with Orange Essence
Whip cream until soft peaks form.
Add 1 tablespoon zest, juice, and powdered sugar.
Continue to beat until firm peaks form.