Serves: 10
Total Calories: 428
Preheat oven to 350°. Coat a 9-inch pie plate with non-stick cooking spray. Place on baking sheet.
Stack four pastry leaves in pie plate, extending leaves over sides press gently into plate. Place remaining pastry leaves across leaves in pie plate, extending over sides, to form a cross press gently into plate. With scissors, cut leaves 1 inch beyond rim of pie plate. Pierce leaves in pie plate with a fork. Squeeze trimmings from pastry leaves into small bundles place on baking sheet. Spray crust and bundles with cooking spray.
Bake 15 minutes or until golden brown cool on a wire rack.
In a blender container, sprinkle gelatine over cold milk let stand 2 minutes. Add hot milk, cocoa powder, and coffee powder. Cover and blend at low speed until gelatine dissolves, about 2 minutes. Add ricotta cheese, sugar, vanilla, cinnamon, and salt. Cover and blend at high speed until thoroughly blended, scraping sides once. Pour into crust. Chill 2 hours or until firm.
Garnish with pastry bundles.
This Mocha Dream Pie recipe is from the 50 Pies Cookbook. Download this Cookbook today.
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