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Chocolate-Espresso Cream Pie

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Chocolate-Espresso Cream Pie

Chocolate-Espresso Cream Pie
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
total prep
A silky chocolate icebox pie is a perfect finish after heavy holiday meals. The espresso powder lends flavor and keeps things from getting too sweet.


  • 1 1/3 cups chocolate wafer crumbs (from about 26 cookies such as Nabisco Famous Chocolate Wafers)
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup sugar
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1 1/2 tablespoons instant espresso powder
  • 1/2 teaspoon salt
  • 4 large egg yolks
  • 3 cups whole milk
  • 5 ounces fine-quality bittersweet chocolate, melted
  • 2 ounces unsweetened chocolate, melted
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla
  • 3/4 cup chilled heavy cream
  • 1 tablespoon instant espresso powder
  • 1 tablespoon sugar



    Put oven rack in middle position and preheat oven to 350F.
  • Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack.

    Whisk together sugar, cornstarch, espresso powder, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick). Remove from heat, then whisk in chocolates, butter, and vanilla. Spoon filling into crust and chill pie, loosely covered, at least 6 hours. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours

    Just before serving, beat cream with espresso powder and sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.