Tiramisu Pie is the answer to “what if tiramisu was a cream pie?” Rich espresso rum custard filling on a chocolate cookie crust all topped with mascarpone and cocoa powder.
This tiramisu pie! I made this pie a few times to recipe test it, pretty normal stuff, but after I finally nailed it, I loved it SO much that I decided it was going to be my Thanksgiving pie.
It was really easy to make, which is why I made it, and right before I started to make it, I remembered that a friend of mine is gluten-free. Luckily I found out that you can totally make this pie with gluten-free ginger snaps and it’ll be just great.
I needed a tablespoon less butter but it worked! I was pumped to find that out.
So, what is Tiramisu Pie?
The pie goes like this: chocolate cookie crust on the bottom and up the sides of the pie pan. Then it’s filled with an espresso cream custard that is SO good. At the end of making the espresso cream, I mixed in a few tablespoons of rum and it is BOMB. It tastes just like tiramisu. Then, the pie is filled and chilled. Right before serving, you pipe on some mascarpone cream and top it with a bunch of cocoa powder.
How to Make Tiramisu Pie:
- Make the cookie crust. Blitz the cookies in a food processor until you get fine crumbs then add the melted butter and salt and mix until it resembles wet sand. Press the crust into a pie dish and bake to set it.
- Make the Espresso Cream. Whisk together the sugar, cornstarch, espresso powder, and milk in a pot. Bring to a simmer, use it to temper the eggs, then add it all back to the pot. Cook until it’s thickened then strain through a sieve to catch any eggy bits and add the rum and vanilla extract.
- Chill. Add the filling to the crust, press plastic wrap directly on the top and chill for a few hours.
- Make the mascarpone cream. When you’re ready to serve, beat together all the ingredients for the mascarpone cream until smooth then pipe it onto the pie.
- Dust and Serve. Dust generously with cocoa powder then slice and serve the pie.
Tips and Tricks:
- Now, I’m gonna keep it real and say that the slices aren’t beauties. They’re not perfect slices but I realized that to achieve that it would require more corn starch in the cream filling and I liked the texture how it was. So, it’ll be messy slices but it’ll still tastes really amazing.
- Also, another idea about this recipe. You could make the espresso cream, fill it in bowls and top it with either lady finger crumbles or cookie crumbles and then the mascarpone cream. It would be so good. Think of it like a whole lot of flavors of tiramisu but just reimagined a little bit.
Chocolate Cookie Crust:
- 1 1/2 cups chocolate cookie crumbs
- Pinch of salt
- 1/4 cup unsalted butter melted
- 3/4 cup granulated sugar divided
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups whole milk divided
- 1 tablespoon instant espresso powder
- 4 large egg yolks
- 2 tablespoons dark rum
- 1 teaspoon pure vanilla extract
- 1/2 cup mascarpone
- 2 tablespoons white granulated sugar
- 1 egg yolk
- 1 tablespoon heavy cream
- To make the Cookie Crust: Preheat the oven to 350 degrees F. In a medium bowl, add the cookie crumbs and salt. Pour the melted butter on top and mix with your hands until the butter is evenly distributed. It should feel like wet sand. Add the mixture to a 9-inch pie dish and press it onto the bottom and up the sides of the dish until it’s one even layer. Transfer to the oven to bake for 10 minutes, until the bottoms and edges have set. Remove and allow to cool completely before filling.
- To make the Espresso Cream: Place a sieve or strainer over a bowl and set aside. In a medium skillet, whisk together sugar, cornstarch, salt and 1/4 cup milk together until the corn starch has dissolved.. Turn the heat to medium and then pour in the remaining 2 1/4 cups milk. Whisk until completely combined. While the milk is heating up, add the espresso powder and whisk until dissolved. Bring the entire mixture to a slight boil and then cook for 2 to 3 minutes, until thickened, stirring the entire time. In a separate bowl, whisk the egg yolks; add a few tablespoons of the hot mixture to the eggs to temper them and then pour the egg mixture into the milk mixture. Bring it to a simmer, cooking for the custard for about 3 to 3 minutes, stirring the entire time, until thickened. Pour the espresso cream through the strainer into the bowl, catching any eggy bits. Immediately whisk in the rum and vanilla extract.
- Pour the espresso cream into the prepared pie cookie crust and smooth out the surface with a spatula. Immediately place a sheet of plastic wrap onto the surface of the custard. Allow to come to cool slightly on your kitchen counter for 10 minutes and then transfer to the fridge to chill for at least 3 hours, ideally overnight.
- To make the mascarpone cream: add the mascarpone, sugar, egg yolk and heavy cream to the bowl of stand-up mixer with the paddle attachment and beat until smooth. Transfer to a piping bag and pipe onto the top of the pie however you like. You can also spoon it on and smooth it out with a spatula.
- Dust the topping with cocoa powder and slice it up and serve.
Did you make this? let me know on Instagram!
Looking for more pie recipes? Here are some of my favorites: