Chocolate Espresso Pie

Due to the copious amounts of heavy cream, this dessert is seriously rich. And thanks to the melted dark chocolate and espresso, it’s seriously delicious. Flavored to the max, this pie pairs perfectly with coffee or milk. But really, it’s so scrumptious it doesn’t need any other, potentially distracting, flavors; rendering even the perfect beverage unnecessary.

AuthorMackieDifficultyBeginner

Crust
 1 ½ cups Flour
 3 tbsp Cocoa powder
 2 tbsp Brown sugar
 ½ tsp Salt
 ½ cup Butter, cut up
 Up to 5 tbsp Water
Filling
 2 cups Heavy whipping cream
 6 oz 60-70% Dark chocolate, chopped
 1 cup Sugar
 6 Egg yolks, lightly beaten
 3 tbsp Brewed espresso
 1 tsp Vanilla

Crust
1

In a food processor, combine all the dry ingredients and process until just combined. Add butter and pulse until butter is pea sized. Add water and process until dough comes together. Knead the dough until it holds together and roll it out as you would a regular pie dough.

2

Side note, when I did it, the dough came out way too wet to roll out, so I just pressed it into the pie tin and it came out fine. Once the crust is molded to the pie tin, prick the bottom and sides with a fork and cover with aluminum foil. Bake for 8 minutes in a 450 degree oven, then remove the aluminum foil and and bake for 6-8 more minutes until the pastry is set and looks dry. Set aside to cool.

Filling
3

Combine ingredients in a saucepan and stir constantly over medium heat for 10 minutes, until the mixture comes to a boil and thickens.

4

Slowly pour about half of the chocolate mixture into the egg yolks then return the egg contents back into the saucepan. Cook for 2 more minutes then remove from heat and add the espresso and vanilla. Cool slightly then pour warm filling into the pie crust. Cover and chill for 8-24 hours, until the filling is set. Garnish with whipped cream, chocolate shavings, and espresso beans.

Ingredients

Crust
 1 ½ cups Flour
 3 tbsp Cocoa powder
 2 tbsp Brown sugar
 ½ tsp Salt
 ½ cup Butter, cut up
 Up to 5 tbsp Water
Filling
 2 cups Heavy whipping cream
 6 oz 60-70% Dark chocolate, chopped
 1 cup Sugar
 6 Egg yolks, lightly beaten
 3 tbsp Brewed espresso
 1 tsp Vanilla

Directions

Crust
1

In a food processor, combine all the dry ingredients and process until just combined. Add butter and pulse until butter is pea sized. Add water and process until dough comes together. Knead the dough until it holds together and roll it out as you would a regular pie dough.

2

Side note, when I did it, the dough came out way too wet to roll out, so I just pressed it into the pie tin and it came out fine. Once the crust is molded to the pie tin, prick the bottom and sides with a fork and cover with aluminum foil. Bake for 8 minutes in a 450 degree oven, then remove the aluminum foil and and bake for 6-8 more minutes until the pastry is set and looks dry. Set aside to cool.

Filling
3

Combine ingredients in a saucepan and stir constantly over medium heat for 10 minutes, until the mixture comes to a boil and thickens.

4

Slowly pour about half of the chocolate mixture into the egg yolks then return the egg contents back into the saucepan. Cook for 2 more minutes then remove from heat and add the espresso and vanilla. Cool slightly then pour warm filling into the pie crust. Cover and chill for 8-24 hours, until the filling is set. Garnish with whipped cream, chocolate shavings, and espresso beans.

Chocolate Espresso Pie

Thanks to Midwest Living for the recipe!

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