Chocolate Espresso Pie
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
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 & 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.
Calories 487kcalCarbohydrates 48gProtein 6gFat 31gSaturated Fat 21gPolyunsaturated Fat 2gMonounsaturated Fat 6gTrans Fat 1gCholesterol 62mgSodium 250mgPotassium 255mgFiber 2gSugar 30gVitamin A 689IUVitamin C 1mgCalcium 115mgIron 1mg