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Chocolate Espresso Pie

Chocolate Espresso Pie

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Prep Time: 30 minutes
Chilling Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 12 People
Calories: 487kcal
Author: Chef Jack Ovens

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.
    Chocolate Espresso Pie Base
  • 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.
    Pie Base
  • 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.
    Chocolate Espresso Pie Coffee Cream
  • 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.
    Chocolate Espresso Pie Coffee Cream Step 2
  • Pour into the chilled base & place back into the fridge for 1 to 1 ½ hours or until fully set.
    Chocolate Espresso Pie Coffee Cream Step 3
  • 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.
    Pie Whip Meringue
  • Spoon meringue over the set chocolate & swirl with a spatula to form cracks & a decorative pattern.
    Pie Meringue
  • 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.
    Toast Meringue

Nutrition Guide

Nutrition Facts
Chocolate Espresso Pie
Amount per Serving
Calories
487
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
21
g
131
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
62
mg
21
%
Sodium
 
250
mg
11
%
Potassium
 
255
mg
7
%
Carbohydrates
 
48
g
16
%
Fiber
 
2
g
8
%
Sugar
 
30
g
33
%
Protein
 
6
g
12
%
Vitamin A
 
689
IU
14
%
Vitamin C
 
1
mg
1
%
Calcium
 
115
mg
12
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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