Do I have a surprise for you today! It’s Monday. It’s time for another pie. Put those things together and what do you get? A Monday Tiramisu Pie kind of day! Trust me. You’re going to want to kick your pecan and pumpkin pies to the curb this holiday season for the Tiramisu Pie with holy freaking amazing chocolate shortbread cookie crust.
Let’s get started, shall we?
It all started with a box of Pepperidge Farm chocolate collection shortbread cookies. Initially, I was just going to eat the cookies because well, um, cookies are for eating. But, they’re also for pie crusts. Just think about the graham cracker crust- it all starts with graham cracker cookies. And this pie? Well, it started with a box of Thin Mint girl scout cookies. It used to be my favorite pie, but now my friends, the Tiramisu Pie has moved to the top.
Crunchy cookie crust with a irresistibly creamy mascarpone filling, topped with a lightly chocolate flavored whipped topping….seriously, can there be anything better? It’s just the right amount of chocolate, too. So if you’re in the mood for a bit of chocolate but a bit of cheesecake-ish pie, this is the pie. I repeat, this. is. the. PIE!!
- CRUST
- 1 3/4 cup crushed chocolate shortbread cookies (I used an entire box of Pepperidge Farm Chocolate Collection cookies- minus about 3-4 cookies)
- 1⁄4 cup butter, melted
- 2 tablespoons sugar
- FILLING
- 1 (3.3-ounce) box white chocolate instant pudding mix
- 1 1⁄2 cups heavy whipping cream
- 1 1/2 (8-ounce) containers mascarpone cheese
- 1⁄4 cup confectioners’ sugar
- TOPPING
- 1 1⁄2 cups heavy whipping cream
- 2 tablespoons cocoa powder
- 3/4 cup confectioners’ sugar
- Garnish: grated semisweet chocolate, additional shortbread cookies
- To prepare crust: Preheat oven to 350 degrees. In a medium bowl, combine cookie crumbs, melted butter, and sugar. Press crumb mixture into bottom and up sides of a 9-inch deep-dish pie plate. Bake for 8 minutes; set aside to cool.
- To prepare filling: In a medium bowl, combine pudding mix and cream. Beat at medium speed with an electric mixer until soft peaks form. Add mascarpone, beating until well combined. Beat in confectioners’ sugar. Spoon filling into prepared crust and refrigerate for 1 hour.
- To prepare topping: In a medium bowl, combine cream and cocoa powder. Beat at medium-high speed with an electric mixer until soft peaks form. Add in the confectioners’ sugar and beat until stiff peaks form. Spread cream mixture over pie filling. Garnish with grated chocolate and a couple of cookies (optional)
Did you know that the word “Tiramisu” means “pick me up” or “lift me up” probably because traditionally it involves layers and layers of sponge cake, but I feel like this Tiramisu Pie is going to equally say “pick me up and EAT ME”. So, it’s sort of saying the exact same thing.
Please tell me you’ve never had this pie before. If you have, still tell me you’ve never had it so I can continue to think I’m a genius for creating the Italian treat in pie form!
Joanne says
May 11, 2016 at 7:56 pmThis is one pie I have to try! Thank you!
Aimee says
May 12, 2016 at 2:27 pmIt’s a favorite!!!
Kathy Lee says
May 12, 2016 at 11:34 amUnder Topping, it says 2 Cocoa Powder – is that Teaspoons ? Tablespoons ? ??
Aimee says
May 12, 2016 at 2:27 pmWell, that wouldn’t be helpful wouldn’t it?! I’m so sorry. It is 2 tablespoons. 🙂