BM# 74: Week 4/ Day 3
Theme: Kid’s Delight — Easter Treats
Dish: Mocha Cream Pie
For the last day of this month’s blogging marathon, I made this creamy and decadent Mocha Cream Pie. This recipe is from Art of Pie cookbook — as the name suggests this book is filled with amazing recipes for pie crusts and various fillings that go into them. I wanted to make a dessert with chocolate for Kid’s Delight — Easter treats event (being held right here on Cook’s Hideout — Kid’s delight is a monthly event started by Valli). I found this easy to make no-bake pie recipe in the Art of Pie book and knowing my family’s love of chocolate, I wanted to give it a try.The best part of this recipe is the nutty crust made entirely with almond flour and hazelnut flours. It’s gluten free and if you use vegan butter — it can vegan too. I recently bought hazelnut flour from King Arthur and I was very excited to use it in this recipe.One thing to keep in mind is that the pie crust and the filling need to be chilled for a few hours before the pie is assembled. So keep that in mind while planning to make this dessert. The mocha cream is cooked in a saucepan, chilled and poured into the crust. If you like just chocolate cream pie, then leave the espresso out.Top the pie with some whipped cream and serve with a few berries. I just sprinkled the top with some toasted blanched almonds. This is a great make ahead dessert that both kids and adults would enjoy!!