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Chocolate Espresso Pie

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Prep Time: 30 minutes
Chilling Time: 1 hour 30 minutes
Total Time: 2 hours
Calories: 438kcal
Servings: 12 People
Metric - Imperial

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.
Chef's Tips
Let the coffee and cream infuse the full 5 minutes before straining — this is what gives the ganache its espresso flavour without any bitterness or grit from the grounds.
Make sure the base is fully set before pouring in the filling — a soft base will crumble when you go to slice the tart later.
Whip the egg whites to soft, frothy peaks before adding the sugar gradually — adding it too early or all at once can stop the whites from reaching full volume.
Storage & Reheating
Will keep in the fridge for up to 3 days in an airtight container. The meringue is made from raw egg whites and stays essentially raw even after torching (which only browns the surface) — use pasteurized egg whites if possible, and take extra care if serving to pregnant, elderly, very young, or immunocompromised guests. Not recommended for freezing, as the ganache and meringue textures won't hold up once thawed.
Serving 1SliceCalories 438kcalCarbohydrates 45gProtein 6gFat 27.3gSaturated Fat 15.8gPolyunsaturated Fat 1.21gMonounsaturated Fat 8.29gTrans Fat 0.4gCholesterol 27.2mgSodium 106.3mgPotassium 285.5mgFiber 4.9gSugar 23.9gVitamin A 258.4IUCalcium 26.3mgIron 3.6mg