This Chocolate Espresso Pie Is The Best Tasting Dessert, Period.
This chocolate espresso pie is one of the tastiest desserts I’ve ever had & I hope you enjoy it just as much as I do. It’s easy to make, doesn’t require any fancy ingredients & best of all, it will leave a smile on your face with every bite. Learn how to create this decadent dessert today & I can guarantee you’ll be going back for more.
Chocolate Espresso Pie
Ingredients
Base
- 275 g Digestive Biscuits
- 100 g Unsalted Butter Melted
- 2.5 g Sea Salt Flakes
Chocolate Espresso Filling
- 350 g Dark Chocolate Chips
- 35 g Unsalted Butter Cubed
- 330 ml Thickened Cream
- 20 g Freshly Ground Coffee Beans
- 30 ml Water
Meringue
- 4 Egg Whites Room Temperature
- 160 g Caster Sugar Fine
Method
- Place the base ingredients into a food processor and blend into a fine, wet sand-like consistency.
- Grease a 24cm pie dish with softened butter and pour in the base mix. Firmly press the base mix into the pie dish and spread up the sides. Chill in the fridge for 30 minutes to set.
- Place the dark chocolate and butter into a mixing bowl. Place the coffee and water in a small saucepan over high heat and bring to a boil. Once boiling, add the thickened cream and stir over medium-low heat for 3 minutes or until the cream is hot but not boiling. Remove from the heat and let infuse for 5 minutes.
- Pour the cream and coffee mixture through a fine sieve into the chocolate and butter, discarding the ground coffee. Mix the coffee cream mixture into the chocolate and butter just until the chocolate has melted and is smooth.
- Pour into the chilled base and place back into the fridge for 1 to 1½ hours or until fully set.
- Place the egg whites into a stand mixer and beat using the whisk attachment until they start to froth. Add the sugar and continue to beat until the peaks are stiff and glossy.
- Spoon the meringue over the set chocolate and swirl with a spatula to form cracks and a decorative pattern.
- Use a kitchen blow torch to toast the meringue until golden brown all over (this step is optional but recommended). Slice and serve. Dig in.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Chocolate Espresso Pie Storage Instructions
This chocolate espresso pie can be stored in the fridge for up to 5 days and in the freezer for up to 6 months, both in an airtight container. If frozen, allow it to thaw in the fridge for 2 hours.
Do I Need To Make The Meringue?
This recipe is delicious with or without the meringue topping. It can easily be left out and served with fresh cream, berries, ice cream, or plain.
Watch How To Make The Recipe
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