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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

Ingredients

Homemade Pie Crust

    Chocolate Espresso Pie Filling

    • 6 Tbsp Unsalted Butter warm melted
    • ⅓ Cup Light Brown Sugar
    • ⅓ 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

    Instructions

    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.