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Recipe Summary

prep:
15 mins
chill:
3 hrs
bake:
15 mins at 450°
cook:
3 mins
Servings:
8
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Ingredients

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Filling:
Cream Cheese Layer:

Directions

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  • Heat oven to 450°F.

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  • 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.

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  • 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.

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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.

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

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  • 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.

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  • 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; total fat 36g; saturated fat 21g; cholesterol 108mg; sodium 231mg; carbohydrates 35g; fiberg; protein 6g.

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