Boozy Tiramisu Mini Pies With A Cookie Crust

Boozy Tiramisu Mini Pies (with Kahlua!) are held in an Oreo cookie crust, topped with mascarpone whipped cream, and then dusted with Dutch process cocoa. This is the dessert of my dreams turned into a reality! No cut corners, just creamy, dreamy, coffee and mascarpone goodness robed in cookie crumbs. I carefully crafted every single layer of this treat to become the pinnacle of all desserts. It is, the best thing I have ever tasted. All the delicious flavors of tiramisu are packed into decadent little cups. And, considering the fact that around seventy other people tried them and had RAVE reviews, I know I’m not alone here.

Aren’t they just so cute??

How these came about:

My childhood best friend gets married next month (!!), and for her bridal shower I knew I wanted to create something amazing. So, I spent the better part of a month brainstorming different ideas for what I wanted to make. I actually had a note on my phone which I was constantly updating with options. Ideas pop into my head at the most random times (especially while mountain biking), so I had to write them down asap before I forgot. I kept going back to different renditions of tiramisu, since it’s one of my absolute favorites.

The components:

Crust: Everyone I know likes a good homemade Oreo cookie crust. I knew the cookie flavor would be a perfect addition to my tiramisu mini pie dreams.

Filling: Zabaglione is an Italian custard-like sauce using lightly cooked egg yolks and sugar. When mixed with mascarpone cheese, it forms the delicious creamy layers in traditional tiramisu. Usually tiramisu has ladyfingers dipped in some sort of coffee and liqueur mixture before it is layered together. Since I wouldn’t be using dipped ladyfingers, I wanted to incorporate the delicious coffee and Kahlua flavors into our Zabaglione. I think they’re captured beautifully and I could (actually did) eat this filling right on its own.

Whipped Cream: You know what makes homemade whipped cream even better? Mascarpone cheese. It’s thick, rich, and gives a slight tang that balances out the whole dessert. Every time I make mascarpone whipped cream, people claim it’s the best they’ve ever had and want to know what’s in it. It’s a small touch that takes this from elegantly delicious, to absolutely extraordinary.

Scared of making mini pies? This could totally be made into a large pie, or even a layered trifle! Since the crust is baked by itself ahead of time, any size pie will work!

You can find Starbucks VIA packets at most grocery stores, or online here.

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Boozy Tiramisu Mini Pies with Cookie Crust

Unbelievably dreamy, creamy, and delicious tiramisu mini pies with Oreo crust, Zabaglione custard-like filling flavored with Kahlua, mascarpone whipped cream, and a dusting of cocoa. This is the dessert of your dreams.

Servings 40 1 1/2" mini pies

Ingredients

Crust:

• 2 cups Oreo cookies, finely ground about 23 Oreos
• 5 tbsp butter, melted

Mascarpone Zabaglione:

• 6 large egg yolks, room temperature
• 3/4 cup sugar
• 2.5 packets Starbucks VIA coffee can sub 1/4 cup strong coffee/espresso
• 1/4 cup Kahlua
• 8 oz mascarpone cheese, room temperature
• 1 cup heavy whipping cream, very cold
• 1 tsp vanilla extract

Mascarpone Whipped Cream:

• 8 oz heavy whipping cream, very cold
• 1 tsp vanilla
• 2.5 tbsp sugar
• 1/3 cup mascarpone cheese, room temperature

Cocoa powder for dusting

Instructions

Crust:

1. Preheat oven to 350 degrees and lightly grease pie tins. 

   Combine ground Oreos (I used a food processor) and melted butter in a bowl until evenly dispersed. Press into pie tins to form crust. Make sure it is pressed and thick enough that they'll hold their shape once prepared. Bake for 6-7 minutes, then set aside to cool.

Zabaglione:

1. Bring a large pot filled with 2-3 inches of water to a simmer on the stove. Place a large heat-proof bowl on top of the pot. (You're basically making a double boiler so the egg yolks can cook not over direct heat.) Add room temperature yolks and sugar to double boiler bowl. Whisk consistently (make sure the water stays simmering) for about 10 minutes, until the zabaglione is light, thick, and about doubled in volume. Set aside to cool.

2. While zabaglione is cooling, take Starbucks VIA/espresso powder and dissolve in 1 tbsp of hot water. Add Kahlua to espresso mixture. Finally, slowly incorporate mascarpone into espresso/Kahlua mixture until combined and smooth. Fold espresso/mascarpone mixture into the mostly-cooled zabaglione.

3. In a chilled mixing bowl, add cold heavy whipping cream and beat on high until the mixture starts to thicken. When it hits the point of being a runny whipped cream, add the vanilla extract. Then, continue to beat until the cream is thick enough to stand on its own. Using a circular motion, fold whipped cream into zabaglione mixture until smooth and completely combined.

4. Spoon zabaglione mixture into mini pies until just even with the top of the crust. Let chill in fridge for at least two hours. 

Mascarpone whipped cream:

1. In a chilled mixing bowl, add cold heavy whipping cream and beat on high until the mixture starts to thicken. When it hits the point of being a runny whipped cream, add the vanilla extract and sugar. Beat for a couple seconds so that vanilla and sugar are mixed in and mixture is slightly thicker. Then, add room temperature mascarpone and whip until light and fluffy.

2. Add a dollop of mascarpone whip to the top of each pie and then dust with cocoa powder. Enjoy!!

Recipe Notes

**There will be leftover filling. I recommend doubling the amount of crust to make about 80 1 1/2" mini pies, or 40 3" pies. If you double the crust, I'd also double the whipped cream. 

If you're making these in advance, I'd assemble the crust and zabaglione and keep the pies stored in the fridge. Then, prepare and add the mascarpone whip closer to the serving time. These will keep for 3-4 days but will start to separate slightly.

Depending on the pie size that you make, there may be extra filling or whipped cream. I layered all the extra into a trifle and called it my "chef tax." Delicious.

Got room for one more boozy chocolate dessert???