A coworker’s mother once made a chocolate pie that I haven’t been able to stop thinking about. After she moved away and the recipe was lost, I decided to experiment on my own. Inspired by the rich chocolate cakes I love to make with a hint of coffee – I created my own Chocolate Espresso Pie.
This pie has a subtle coffee note that really elevates the chocolate flavor. It can be enjoyed hot or cold, but it must be baked first. We love topping it with whipped cream, and for a little extra razzle dazzle, a sprinkle of sea salt flakes or some shaved chocolate is the perfect finishing touch.
Be sure to comment below or tag us on social media if you’ve tried this recipe!
From the TREAT$ kitchen
Chocolate Espresso Pie
Ingredients
Equipment
- 9-inch pie dish (Any material)
- Large Mixing Bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Instructions
- Prepare your pie crust following the instructions on the package before continuing.
- Preheat your oven to 350°F.
- In a large bowl, whisk together 1 cup granulated sugar, ½ cup light brown sugar, 3 ½ tablespoons unsweetened cocoa powder, cinnamon, and ¼ teaspoon salt.
- Add 2 large eggs and whisk until smooth and fully combined.
- Stir in the evaporated milk and cooled brewed coffee.
- Add 1 teaspoon pure vanilla extract and 4 tablespoons butter. Mix until everything is well combined and the mixture is smooth.
- Pour the filling into your prepared 1 Pie Crust.
- Bake for about 35-40 minutes, or until the center is just set but still slightly jiggly. Don’t worry it’ll set as it cools.
- Let cool completely, then refrigerate until ready to serve.
- OPTIONAL: Top with whipped cream and enjoy!
Notes
- Blind-bake store-bought crust for 5–7 minutes to avoid soggy bottoms, or use a homemade crust for extra flakiness.
- Use cooled coffee to prevent curdling.
- Refrigerate 2–3 hours before serving, and add whipped cream, chocolate shavings, or a sprinkle of espresso powder for some extra razzle dazzle.
TREAT$ by Emoni · treatsbyemoni.com
Explore recipe tags
More recipes you might like
About 3 hrs 20 minsThe Comfort Kitchen Series
While testing recipes for From Scratch Week, we had tons of caramel sauce, so we made a pie! Think of what it is like biting into a caramel pie from the fair but warm and gooey: Caramel Apple Pie Be sure to comment below or tag us on social media if you’ve tried this recipe! […]
About 1 hr 40 mins
Ever crave a dish from your childhood? I did – but my husband isn’t a huge fan of traditional Shepherd’s Pie, so of course I had to experiment with a new version. Last year, I made cheesy mashed potatoes for a meal, and it sparked the idea for this dish: Bacon Cheeseburger Shephe
About 5 hrs 20 mins
We’re starting this year’s Pi Week off strong with a pie-inspired dessert: Apple Pie Cheesecake Brownies. The brownie base is chewy and snickerdoodle-like, topped with a creamy cheesecake layer swirled with caramelized apples. These brownies are basically elevated bite-sized appl
About 3 hrs 10 mins
We recently picked up a few different flavors of Pillsbury cinnamon rolls, which inspired us to start creating some flavors of our own. The chocolate rolls were my favorite, and with Valentine’s Day coming up, red velvet felt like the perfect choice. That idea turned into these C
About 1 hr 10 mins
This recipe has been in the works for the past year. After trial and error (…and procrastinating) we were able to create the perfect flavor combination for this idea. Think of it as an inverted chocolate-covered strawberry – rich chocolate cupcakes filled with strawberry preserve
Recipe love
Be the first to rate this recipe.
Sign in to rate or comment.