Tiramisu Pie
YieldOne 9 in (23 cm) pie
Prep25 minutes
Bake4 hr
Chill4 hours
LevelIntermediate
Texture goal
A creamy, smooth mascarpone filling with a firm chocolate crust.
This Tiramisu Pie combines the classic flavors of tiramisu with the elegance of a cream pie. With a chocolate crust and espresso mascarpone filling, it's a sophisticated dessert that's sure to impress.
Why you'll want it now, The rich espresso flavor and creamy texture make it irresistibly indulgent.
Why this recipe works
The chocolate crust provides a rich, sturdy base that complements the creamy espresso mascarpone filling, while a dusting of cocoa powder adds the perfect finishing touch.
Equipment
- 9 in (23 cm) pie pan
- mixing bowls
- hand mixer or stand mixer with whisk attachment
- spatula
- sifter or fine mesh sieve
How to make it
- Preheat the oven to 350°F (175°C).
- In a bowl, combine chocolate wafer crumbs and melted butter until the mixture resembles wet sand.
- Press the mixture into a 9 in (23 cm) pie pan, covering the bottom and sides evenly.
- Bake the crust for 10 minutes, then let it cool completely.
- In a large mixing bowl, whip the heavy cream to stiff peaks using a hand mixer or stand mixer with the whisk attachment.
- In another bowl, mix mascarpone cheese, sugar, espresso, and vanilla extract until smooth.
- Gently fold the whipped cream into the mascarpone mixture until fully combined.
- Pour the filling into the cooled crust, smoothing the top with a spatula.
- Refrigerate the pie for at least 4 hours or until set.
- Before serving, dust the top with cocoa powder using a sifter or fine mesh sieve.
Enjoy this elegant Tiramisu Pie as a delightful end to any meal, capturing the essence of classic Italian flavors in each bite.
How you'll know it's ready
The pie is ready when the filling is firm to the touch and holds its shape when sliced.
Convection oven? (and if you don't have one)
This recipe doesn't require baking after the crust is prepared, so no need to adjust for convection ovens. Just enjoy the creamy goodness!
Frosting, filling & glaze notes
The filling should be smooth and creamy, spreading easily into the crust without being runny.
