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.
Ingredients
Base
- 275g (9.7oz) - Digestive Biscuits
- 100g (3.5oz) - Unsalted Butter, Melted
- ½ tsp (2.5g) - Sea Salt Flakes
Chocolate Espresso Filling
- 350g (12oz) - Dark Chocolate Chips
- 2 ½ Tbsp (35g) - Unsalted Butter, Cubed
- 1 ¼ Cups + 1 Tbsp (330ml) - Thickened Cream
- 3 ½ Tbsp (20g) - Freshly Ground Coffee Beans
- 2 Tbsp (40ml) - Water
Meringue
- 4 - Egg Whites, Room Temperature
- ¾ Cup (160g) - Caster Sugar
Instructions
- 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 & pour in the base mix. Firmly press the base mix into the pie dish & spread up the sides. Chill in the fridge for 30 minutes to set.
- Place the dark chocolate & butter into a mixing bowl. Place the coffee & water in a small saucepan over high heat & bring to a boil. Once boiling, add in the thickened cream & stir over medium-low heat for 3 minutes or until the cream is hot but not boiling. Remove from heat & let infuse for 5 minutes.
- Pour the cream & coffee mixture through a fine sieve into the chocolate & butter, discard the ground coffee. Mix the coffee cream mixture into the chocolate & butter just until the chocolate has melted & smooth.
- Pour into the chilled base & place back into the fridge for 1 to 1 ½ hours or until fully set.
- Place egg whites into a stand mixer & beat using the whisk attachment until it starts to froth. Add in the sugar & continue to beat until the peaks are stiff & glossy.
- Spoon meringue over the set chocolate & swirl with a spatula to form cracks & a decorative pattern.
- Use a kitchen blow torch to toast the meringue until golden brown all over (this step is optional but is recommended), slice & serve. Dig in.
Nutrition Guide
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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