White Chocolate Cream Pie with Chocolate Crumb Crust
Ingredients
12 chocolate sandwich cream cookies
1 Tbsp. ground coffee
2 Tbsp. butter, room temperature
4 oz. white chocolate chips
2 sticks (8 oz.) butter, room temperature
1⁄2 c. granulated sugar
1⁄2 c. brown sugar
3 eggs
1⁄2 tsp. vanilla
2 c. prepared whipped cream
Directions
Place cookies in food processor bowl with the metal S Blade. Pulse chop 10 times until cookies are finely chopped. Add coffee grounds and 2 Tbsp. butter and pulse several times.
Transfer cookie crumb mixture into a 9-inch pie pan and press crumbs evenly on bottom and half way up side of pan. Set aside.
Place chocolate chips in microwave safe bowl; microwave at 50% power for 1 minute. Stir; microwave an additional 30 sec. at 50% power. Remove from microwave; set aside.
Place butter into medium bowl. Using whisk attachment, whip butter until light and fluffy. Add sugars, 1 Tbsp. at a time, whipping after each addition. Add eggs one at a time, whisking after each addition until mixture is smooth.Stir in cooled chocolate and vanilla.
Pour filling into prepared crust; refrigerate 4 hours or until set.
Top refrigerated pie with whipped cream 1 hour before serving. Garnish with chocolate curls or cookie crumbs, if desired.