This chocolate pie tastes like a dessert from a five-star restaurant. The chocolate pudding
filling is silky and rich and it's topped with whipped cream that's gently flavored with espresso.
Add some toasted almonds and chocolate-covered espresso beans for some crunch and
you have a totally indulgent chocolate-lover's dessert.
Notes on making this pie:
This recipe makes more filling than you will need to fill a 9-inch pie crust. Serve the extra in
dessert cups as a bonus dessert for another day. Or you can increase the amount of the
crust ingredients to fill a 10-inch deep-dish pie plate and have a larger pie. To save time, you
may choose to buy a pre-made chocolate cookie or graham cracker crust. These pre-made
crusts usually come in an 8-inch size, so you may be able to fill 2 of these smaller size crusts
with this filling.
9 whole chocolate graham crackers, crushed (about 1-1/4 cups crumbs)
1 tablespoon sugar
5 tablespoons, butter, melted
1 cup sugar
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
3-1/2 cups half-and-half
4 egg yolks
3 ounces bittersweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
2 tablespoons unsalted butter
1 tablespoon Kahlua or coffee-flavored liqueur
1 teaspoon vanilla extract
1 cup heavy cream
2 tablespoons confectioners’ sugar
1-1/2 teaspoons instant espresso powder
1 teaspoon vanilla extract
Toasted sliced almonds
Chocolate-covered espresso beans
To make the crust:
Preheat oven to 350 degrees F.
In a bowl, combine the graham crackers with the sugar.
Add the butter and stir until the crumbs are moistened.
Firmly press the crumb mixture into a 9-inch pie dish.
Bake 8 to 10 minutes. Cool.
To make the filling:
In a medium saucepan, combine the sugar, cocoa powder, and cornstarch.
Whisk together the half-and-half and egg yolks. Gradually whisk the egg
mixture into the sugar mixture. Bring the mixture to a boil over medium heat,
whisking constantly. The mixture should come to a boil and thicken in 10 to 12
Remove from heat. Whisk in both chocolates and butter until melted and
smooth. Stir in the Kahlua and vanilla. Spoon the filling into the pie crust.
Place plastic wrap directly on the surface of the filling. Chill until the filling sets,
about 6 hours or overnight.
To make the cream topping:
Beat all the ingredients with an electric mixer until stiff peaks form.
Peel plastic off pie. Transfer whipped cream to a pastry bag and pipe a border
around the pie or simply dollop the cream on top of the pie. Press toasted
almonds around the outside edge of the whipped cream border. Garnish with
chocolate-covered espresso beans and serve.
Chocolate-covered coffee beans are
confections made by coating roasted coffee
beans in dark, milk, or white chocolate.
They have an intense chocolate flavor
followed by the surprising crunch and taste
of the coffee bean. They are nice as an after
dinner treat or an an edible decoration on
cakes, cupcakes, and other desserts.
Instant espresso powder offers the most
practical way to impart a good, rich coffee
flavor to cookies, candies, and cakes. The
fine powder dissolves quickly in hot liquid
to produce a bolder, more concentrated
taste than regular instant coffee. The
intense flavor comes with a solid dose of
caffeine, so if you are sensitive to
caffeine's effects, look for a brand of
instant powder labeled decaffeinated.