Deep-Dish Tiramisu Pie...

 Deep-Dish Tiramisu Pie with Coffee Crunch Crumble

Elevate your dessert game with the ultimate coffee-infused treat – our luxurious Deep-Dish Tiramisu Pie! 🌟🍰 A masterpiece of flavors waiting to be discovered.

Ingredients:

Vegan Shortbread Chocolate Chip Crust:

• 6 cups all-purpose flour
• 3 1/2 cups powdered sugar
• 1 teaspoon salt
• 1/2 cup soy milk (or other dairy-free milk)
• 2 cups olive oil
• 1 cup semi-sweet or dark chocolate chips

Tiramisu Filling:

• 2-1/2 cups strong brewed coffee, room temperature
• 4 tablespoons instant coffee granules
• 9 tablespoons dark rum
• 6 large egg yolks
• 2/3 cup sugar
• 1/4 teaspoon table salt
• 1-1/2 pounds mascarpone
• 3/4 cup cold heavy cream
• 14 ounces dried ladyfingers (savoiardi); hard variety
• 3-1/2 tablespoons unsweetened cocoa
• 1/4 cup grated semisweet or bittersweet chocolate (optional)

Coffee Crunch Crumble:

• 2 1/4 cups (15.75 ounces) sugar
• 1/3 cup (2.66 ounces) strong brewed coffee
• 1/3 cup (3.75 ounces) light corn syrup
• 1 1/2 tablespoons baking soda

Directions:

For shortbread crust:
Lightly grease two 8x8-inch springform pans. Preheat oven to 350 degrees.
Combine all ingredients in a large mixing bowl until it forms the texture of wet sand. Divide dough in half; press evenly into the bottom and up the sides of the prepared pans.
Bake for 12-15 minutes, until lightly golden. Remove from oven and set on stovetop while you prepare the filling.
For the tiramisu:
Stir coffee, coffee granules, and 5 tablespoons rum in a wide bowl or baking dish until espresso dissolves; set aside.
Set a metal mixing bowl over a pot of lightly simmering water, ensuring the water does not touch the bowl. Beat yolks in the bowl with a whisk until just combined. Add sugar and salt and continue whisking vigorously so your eggs do not scramble. Continue heating and whisking for 2 to 3 minutes, until your eggs become thick and pale yellow. Add the remaining 4 tablespoons rum and whisk in until just combined. Add mascarpone and whisk in until no lumps remain, 30 to 45 seconds, scraping down the bowl once or twice. Transfer mixture to a large bowl and set aside.
In the now-empty bowl (no need to clean), beat cream with a hand mixer at medium speed until stiff peaks form, about 2-3 minutes. Using a rubber spatula, fold one-third of the whipped cream into the mascarpone mixture to lighten, then gently fold in the remaining whipped cream until no white streaks remain. Set aside.
Working one at a time, drop half of the ladyfingers into the coffee mixture, roll very quickly, remove, and transfer to a plate. (Do not submerge ladyfingers in the coffee mixture; the entire process should take no longer than 2 to 3 seconds for each cookie.)
To assemble: Arrange 1/4 of your soaked ladyfingers in a single layer on top of one of the shortbread crusts. Spread 1/4 of the mascarpone mixture over ladyfingers. Repeat layering, then sprinkle the top of the pie with cocoa powder, grated chocolate, and coffee crunch crumble. Repeat the entire assembly with the second pie.
Cover with plastic wrap and refrigerate 6 to 24 hours. Remove springform pan sides, slice, and serve chilled.
For the coffee crunch crumble:
Generously grease a large baking sheet and set aside.
In a heavy medium pot, combine sugar, coffee, and corn syrup over medium heat. Stir occasionally until the mixture reaches 270 degrees F, or for about 10 minutes, until the mixture begins to thicken.
When the crunch reaches 270°F, increase the heat to high and stir constantly until the crunch reaches 305°F. Remove from the heat and quickly whisk baking soda into the liquid—use caution, as the mixture will expand and then deflate very quickly! Pour the mixture onto the prepared baking sheet and allow it to cool undisturbed for 1 hour.
Use a sharp heavy knife to break the crunch into pieces. It should break apart fairly easily. Store for up to one week in an airtight container or simply sprinkle over your prepared tiramisu pies!
Prep Time: 45 minutes | Cooking Time: 15 minutes | Total Time: 60 minutes + chilling time | Kcal: 860 kcal | Servings: 16 servings