Decadent Chocolate Espresso Pie

Name: Decadent Chocolate Espresso Pie
Prep time: 40 min
Total time: 7 h 40 min
Yield: 8 - 10 serving(s)
Ingredients: 1 1/2 c. milk, divided; 1/3 c. cornstarch; 3/4 c. sugar; 1/2 tsp. salt; 1 tsp. instant espresso powder; 3 large egg yolks; 1 tsp. vanilla extract; 1 (4-ounce) bar semisweet chocolate, chopped; 1 (4-ounce) bar bittersweet chocolate, chopped; 4 oz. milk chocolate, chopped; 1/2 recipe basic pie dough; 1 1/2 c. plus 2 tablespoons heavy whipping cream, divided; 2 tsp. instant espresso powder; 6 tbsp. powdered sugar; Grated chocolate to garnish

By Lyda Jones BurnettePublished: Aug 13, 2014

3.7

3 Ratings

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Romulo Yanes

Yields:

8 - 10 serving(s)

Prep Time:

40 mins

Total Time:

7 hrs 40 mins

Inspired by Anna Jones's winning pie at the 2013 state fair of Texas.

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Ingredients

1 1/2 cups milk, divided
1/3 cup cornstarch
3/4 cup sugar
1/2 tsp. salt
1 tsp. instant espresso powder
3 large egg yolks
1 tsp. vanilla extract
1 (4-ounce) bar semisweet chocolate, chopped
1 (4-ounce) bar bittersweet chocolate, chopped
4 oz. milk chocolate, chopped
1/2 recipe basic pie dough

Espresso Whipped Cream

1 1/2 cups plus 2 tablespoons heavy whipping cream, divided
2 tsp. instant espresso powder
6 Tbsp. powdered sugar
Grated chocolate to garnish

Directions

1. Step 1Whisk together 1 cup milk and cornstarch in a small mixing bowl until smooth.
2. Step 2In a 3 1/2-quart saucepan combine sugar, salt, and remaining 1/2 cup milk. Cook over low-heat, stirring frequently until sugar is dissolved. Whisk in espresso powder and cornstarch mixture. Cook over medium heat until mixture thickens, about 5 to 7 minutes.
3. Step 3Whisk about 1/2 cup cornstarch mixture into egg yolks in a large mixing bowl. Whisk this back into espresso mixture in saucepan and cook over medium-low heat 5 minutes, or until mixture is thickened further.
4. Step 4Remove from heat and whisk in vanilla and chopped chocolate. Transfer to one prebaked and cooled Perfect Piecrust. Place plastic wrap directly onto filling (to prevent film from forming). Let stand 1 hour; then refrigerate for 6 hours.
5. Step 5Microwave 2 teaspoons cream in a small microwave-safe bowl for 10 seconds. Stir in espresso powder. Place remaining cream in a chilled mixing bowl. Beat at medium-high speed until soft peaks from. Add powdered sugar, 1 tablespoon at a time, until medium firm peaks form. Add espresso mixture, beating just until incorporated. Spread over chilled pie and top with grated chocolate.