Decadent Chocolate Espresso Pie

This recipe has been tested by Country Living
Inspired by Anna Jones's winning pie at the 2013 state fair of Texas.

By Lyda Jones Burnette

Be the first to rate this recipe
Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version

Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
decadent chocolate espresso pie

Romulo Yanes

Serves: 10

Total Time: 7 hr 40 min

Prep Time: 40 min

Ingredients
    U.S.         Metric     Conversion chart

    1 1/2 cup(s) milk, divided
    1/3 cup(s) cornstarch
    3/4 cup(s) sugar
    1/2 teaspoon(s) salt
    1 teaspoon(s) instant espresso powder
    3 large egg yolks
    1 teaspoon(s) vanilla extract
    1 bar(s) (4 ounces) semisweet chocolate, chopped
    1 bar(s) (4 ounces) bittersweet chocolate, chopped
    4 ounce(s) milk chocolate, chopped
    1 recipe baked Perfect Piecrust

Espresso Whipped Cream

    1 1/2 cup(s) heavy whipping cream, divided
    2 teaspoon(s) heaving whipping cream, divided
    2 teaspoon(s) instant espresso powder
    6 tablespoon(s) powdered sugar
    Grated chocolate, for garnish

Directions

    Whisk together 1 cup milk and cornstarch in a small mixing Information Security bowl until smooth.
coffee machines    In 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.
    Whisk about 1/2 cup cornstarch mixture into egg yolks in a Best Restaurants in Hong Kong 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.
    Remove 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.
    Microwave 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.