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+ servings

Chocolate Espresso Pie

Chocolate Espresso Pie is a silky rich chocolate cream pie with hints of espresso, caramel, and vanilla baked in a homemade flaky pie crust.
Course Dessert
Cuisine American
Servings 12 slices
Author Jenn


Chocolate Espresso Pie Filling

  • 6 Tbsp Unsalted Butter warm melted
  • Cup Light Brown Sugar
  • Cup Granulated Sugar
  • 4 Egg Yolks
  • 14 ounces Eagle Brand Sweetened Condensed Milk
  • 1 Cup Heavy Cream
  • 1 tsp Vanilla
  • 2 Tbsp Instant Espresso Powder or 4-5 Tbsp of an actual Espresso Drink
  • 6 Tbsp Unsweetened Cocoa Powder


Pie Crust

  • Prepare pie crust according to directions.
  • Divide into two discs, cover in plastic wrap and let chill in fridge for 2 hrs.
  • Use one crust for lining the 9 inch pie pan and the second for creating decorative pie crust squares.
  • Roll out one crust to ⅛ inch thickness and line pie pan. Cut off overhanging crust.
  • Make filling.

Chocolate Espresso Filling

  • In a medium bowl combine the warm melted butter and both sugars. Stir until sugar has dissolved. Transfer to bowl of stand mixer.
  • Add egg yolks and mix on medium speed with paddle attachment.
  • Next, spoon in half the cocoa powder, espresso, vanilla, sweetened condensed milk, and heavy cream. Mix until smooth. Scrape bottom and sides of bowl as needed.
  • Add remaining cocoa powder and mix again.
  • Pour filling into prepared pie crust.

Make Pie

  • Roll out second pie crust to ⅛ inch thickness. Use a ruler and sharp knife, cut out 1 inch by 1 inch squares.
  • Take a single square and very gently coat the bottom with a thin brushing of cool water. This will help the doughs to stick together.
  • Place the first square diagonally on the rim of the pie crust.
  • Repeat this process with the second piece covering half of the first. Continuing to layer squares around the rim of the pie.
  • Gently paint the square crust design with a thin coating of egg wash.
  • Place pie into the fridge for crust to firm for 15-20 minutes.
  • Preheat oven to 350 F (190 C), place pie on a thin cookie sheet and bake on middle rack of oven for 45-50 minutes until crust is golden brown and a thin baked chocolate layer has formed across the top.
  • Pie should not be jiggly like a wave when removed from oven. But, it won't be firm like a cake.
  • Place pie on cooling rack until completely cooled.
  • Store in fridge until ready to serve.