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Recipe

Chocolate Espresso Cream Pie

Servings: 12 to 16

A layer of rich chocolate ganache under mocha pudding might seem like overkill, but is heaven sent for chocolate lovers. A little espresso powder gives the whipped-cream topping some edge.

Ingredients

1 fully baked and cooled Butter Piecrust

For the ganache layer

  • 3 oz. bittersweet chocolate, chopped
  • 1/2 cup heavy cream
  • 2 Tbs. golden cane syrup or light corn syrup

For the filling

  • 3/4 cup (51/4 oz.) granulated sugar
  • 1/3 cup (1 oz.) unsweetened natural or Dutch-process cocoa powder, sifted if lumpy
  • 1/4 cup (1 1/8 oz.) cornstarch, sifted
  • 1-1/4 tsp. instant espresso powder
  • 1/4 tsp. table salt
  • 2-2/3 cups whole milk
  • 3 large egg yolks
  • 4 Tbs. (2 oz.) unsalted butter, cut into 8 pieces
  • 1 tsp. pure vanilla extract

For the topping

  • 1 cup heavy cream
  • 2/3 cup (5-3/8 oz.) mascarpone
  • 3 Tbs. granulated sugar
  • 1-3/4 tsp. instant espresso powder
  • 1-1/2 tsp. pure vanilla extract
  • Pinch table salt
  • Sifted unsweetened cocoa powder, chocolate curls, or chocolate shards (optional)

Nutritional Information

  • Calories (kcal) : 410
  • Fat Calories (kcal): 270
  • Fat (g): 30
  • Saturated Fat (g): 18
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 110
  • Sodium (mg): 160
  • Carbohydrates (g): 30
  • Fiber (g): 1
  • Sugar (g): 17
  • Protein (g): 6

Preparation

Make the ganache layer

  • Put the chocolate in a small bowl. Put the cream and cane syrup in a small saucepan over medium heat, and bring to a
    boil. Pour over the chocolate, let sit for 1 minute, and then gently stir with a whisk to blend. Scrape into the cooled pie crust and spread evenly. Freeze the ganache and crust while making the filling.

Make the filling

  • Put the sugar, cocoa, cornstarch, espresso powder, and salt in a medium saucepan and whisk until well blended. Pour in 2/3 cup of the milk, and whisk until the mixture is smooth. Whisk in the yolks, and then the remaining milk.
  • Set the pan over medium-high heat and cook, stirring with a whisk, until the mixture comes to a full boil. Cook, whisking constantly, for 1 minute, and then slide the pan off the heat. Add the butter and vanilla, and stir until the butter is melted and the pudding is smooth.
  • Pour the filling over the chilled ganache layer, spread evenly, and press a piece of plastic wrap directly on the surface to prevent a skin from forming, if you like. Refrigerate until chilled and firm, about 5 hours.

Whip the topping

  • Put the heavy cream, mascarpone, sugar, espresso powder, vanilla, and salt in the bowl of a stand mixer fitted with the whisk attachment. Beat on low speed until smooth. Increase the speed to medium, and beat until the cream is thick and holds relaxed peaks.
  • Peel off the plastic from the filling. Spread the topping over the filling, or drop in large dollops. If you like, sprinkle with cocoa powder, chocolate curls, or chocolate shards. Serve immediately, or cover loosely and refrigerate for up to 8 hours.

Reviews

Rate or Review

Reviews (3 reviews)

  • bellaginger | 06/17/2018

    To die for! Crust was delicious & easy to make. Pie stayed firm & all flavors were perfect. Cut whip cream recipe in 1/2 & topped pie. After keeping in fridge all day I put another layer of plain whip cream on top so it was dry pretty when I sliced it. Excellent recipe!

  • szatlanta | 04/29/2018

    I made this for a dinner party. I was nervous after the last review, but my pie set and tasted great. My pudding was thick before I put it in the pie, so only thing I can think of is it didn't stay in a boil long enough to thicken for the last reviewer.

    Next time I may put crushed hazelnuts on the top to give it some crunch, but will definitely make again!

  • user-6945872 | 04/23/2018

    Made this for a weekend family gathering. It was delicious but the filling didn’t set enough, and the bottom of the pie filling seeped after it was cut. The pie chilled for more than 24 hours before being served and the filling was nice and thick when I poured it into the shell, so not sure what happened

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