A silky, decadent Chocolate Espresso Pie infused with bold espresso. Rich, ultra-smooth, and perfect for coffee lovers.

Scale

Crust:

1 1/2 cups chocolate cookie crumbs

5 tbsp melted butter

2 tbsp sugar

Chocolate Espresso Filling:

1 cup heavy cream

1 cup whole milk

2 large eggs

1/3 cup granulated sugar

1/2 cup espresso or strong coffee

10 oz semisweet chocolate, chopped

2 tbsp cocoa powder

2 tbsp cornstarch

1 tsp vanilla extract

Pinch of salt

Topping:

Whipped cream

Shaved chocolate

Chocolate-covered espresso beans (optional)

1. Preheat oven to 350°F (175°C). Mix cookie crumbs, melted butter, and sugar. Press into a pie dish and bake 8 minutes; cool.

2. Heat cream, milk, sugar, cocoa powder, and espresso in a saucepan until hot.

3. Make a cornstarch slurry with a bit of the warm mixture and whisk it back in.

4. Whisk eggs in a bowl and temper with the hot mixture; return eggs to the pot.

5. Remove from heat and stir in chopped chocolate, vanilla, and salt.

6. Pour filling into cooled crust.

7. Chill at least 4 hours until fully set.

8. Top with whipped cream and shaved chocolate before serving.

Use freshly brewed espresso for best flavor.

For more intense coffee flavor, add 1–2 tsp espresso powder.

Pie must chill fully before slicing.

Stores up to 4 days in the refrigerator.

Keywords: chocolate espresso pie, mocha pie, coffee dessert