Indulge in This Deliciously Sweet Chocolate Espresso Cream Pie Recipe
/If you're looking for an indulgent dessert that will satisfy your sweet tooth, look no further than this delicious Chocolate Espresso Cream Pie recipe! This decadent pie is made with a rich chocolate filling and a creamy espresso topping, making it perfect for special occasions, nightcaps, or for just a simple indulgence. Enjoy the perfect balance of the flavors of coffee and creamy chocolate all in one amazing dessert. If you’re looking for an easy and delicious dessert that everyone will love, try this Chocolate Espresso Cream Pie recipe. Your guests are sure to be asking for seconds!
Can I make this with regular whipped cream instead of espresso?
If you are looking for a recipe that doesn't involve espresso, you can easily make this pie with regular whipped cream instead. To begin, you can omit the espresso powder in the whipped topping. For even more flavor, add 1 teaspoon of vanilla extract to the cream filling and omit the coffee liquor. To give the pie a special touch, sprinkle some unsweetened cocoa powder over the top. Now you can enjoy your delicious Chocolate Espresso Cream Pie with regular whipped cream instead of espresso.
Is it possible to make this Chocolate Espresso Cream Pie ahead of time?
This pie has a decadent and delicious flavor, but it’s not too hard to make. If you plan to make the Chocolate Espresso Cream Pie ahead of time, it is possible to make most of the components in advance. You can prepare the crust the day before and store it in the fridge until you are ready to assemble the pie. The espresso cream can also be made a few days in advance and stored in the refrigerator until you are ready to assemble the pie. When you are ready to assemble your pie, all you have to do is assemble the components and you are ready to go! Feel free to also add some melted chocolate or chocolate chips to the top of the pie for an even more indulgent, rich chocolate dessert. Try this delicious Chocolate Espresso Cream Pie recipe today and enjoy a delicious treat you can make ahead of time and serve any time!
Do I need to refrigerate the Chocolate Espresso Cream Pie after baking?
Once you’ve finished baking the Chocolate Espresso Cream Pie, there are several ways you can store it. Refrigeration isn’t necessary, so you can keep it at room temperature for up to three days. It can also be covered in plastic wrap or aluminum foil and refrigerated for up to five days. Refrigerating will make the pie last longer. However, it can also affect the texture of the crust and the creaminess of the filling. If you’d like to keep the Chocolate Espresso Cream Pie even longer, you can freeze it for up to three months after following the directions below.
Ingredients
3/4 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon sea salt
2 cups whole milk
1/2 cup heavy cream
4 egg yolks
4 tablespoons butter, cut into 4
4 oz semi-sweet chocolate
1 teaspoon vanilla
2 tablespoons coffee liquor
Crust
12 oz chocolate graham cracker
8 tablespoons melted butter
Whipped Topping
1 1/4 teaspoons instant espresso powder
1 1/4 cups cold heavy cream
1 tablespoon powdered sugar
Instructions
1. Preheat oven to 375. Spray pie pan with olive oil spray and make Crust by adding graham cracker to blender and processing until fine. Add in melted butter and blend again. Press the crust mixture into the bottom of the pan until even all the way around. I use a flat-bottom cup or a metal spoon to help. Bake in the oven for 13-15 minutes. Once done remove and let cool before adding filling.
2. Combine sugar, cornstarch and sea salt in a medium saucepan. Whisk in milk and heavy cream and cook over medium heat stir continuously until bubbling and thick.
3. In a large bowl whisk yolks. Pour in the milk mixture slowly while whisking. Once fully incorporated return to saucepan and cook over medium heat until returns to boil.
4. Remove from heat. Add in vanilla, coffee liqueur and butter. Whisky until butter cubes are fully dissolved and incorporated. Pour into pie pan with crust and let cool on the counter for 45 minutes.
5. Press plastic wrap onto the top of the custard filling. Fully covering. Place in the fridge for 4 hours or overnight.
6. Once the pie is ready to serve make espresso whipped topping. In a large bowl whisk add together cream and espresso powder with a hand mixer on medium-high until peaks form. Spread onto pie and sprinkle with additional espresso powder or chocolate shavings.
Delicious and easy to make, this Homemade Chocolate Espresso Cream Pie Recipe is the perfect way to end your meal. Satisfy your sweet tooth with this classic dessert that everyone loves.
