Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2/3
cups packed brown sugar
2
teaspoons instant espresso coffee powder or granules
1/2
teaspoon salt
3/4
cup corn syrup
1/3
cup butter, melted
1/4
cup whipping cream
1
teaspoon vanilla
2
eggs
1
cup whipping cream
2
tablespoons powdered sugar
1
teaspoon vanilla
Preparation
Heat oven to 450°F. Place pie crust in 9-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Press in bottom and up sides of pan. Trim edges if necessary. DO NOT PRICK CRUST. Line pan with sheet of parchment paper; fill 1/4 inch deep with pie weights or 1 cup dry beans or rice.
Bake 10 minutes. Remove parchment paper and weights; bake 3 to 4 minutes longer or just until bottom crust begins to brown. Remove from oven. Reduce oven temperature to 350°F.
Meanwhile, in medium bowl, mix filling ingredients with electric mixer on medium speed until well blended.
Pour filling into partially baked crust. Bake at 350°F 40 to 50 minutes or just until center is set. Cool completely, about 1 hour.
Meanwhile, in chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form.
Pipe topping from decorating bag with 1/2-inch star tip or spread topping over tart. Store in refrigerator.
