If you love chocolate and coffee, this Chocolate Espresso Pie is the dessert of your dreams. With a silky espresso-chocolate filling inside a crisp cookie crust, it’s rich, smooth, and full of bold flavor. Perfect for dinner parties, holiday tables, or whenever you need an indulgent treat, this pie is as elegant as it is delicious.
Chocolate Espresso Pie
Equipment
- 9-inch pie dish
- saucepan
- Mixing bowls
- whisk and spatula
- Measuring cups and spoons
Ingredients
- 2 cups chocolate cookie crumbs (like Oreos, with filling)
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 1.5 cups heavy cream
- 12 oz semisweet chocolate, finely chopped
- 2 tbsp unsweetened cocoa powder
- 2 tbsp instant espresso powder
- 0.5 tsp vanilla extract
- Pinch of salt
- 3 large eggs
- Whipped cream (optional topping)
- Chocolate curls or shavings (optional topping)
- Cocoa powder dusting (optional topping)
- Espresso drizzle (optional topping)
Instructions
- Preheat oven to 350°F (175°C). Mix cookie crumbs, melted butter, and sugar. Press into a 9-inch pie dish. Bake for 10 minutes and let cool slightly.
- In a saucepan, heat cream until steaming. Remove from heat and whisk in chopped chocolate, cocoa powder, espresso powder, vanilla, and salt until smooth. Cool slightly.
- Whisk eggs into cooled chocolate mixture until smooth and glossy.
- Pour filling into crust. Bake 25–30 minutes, until edges are set but center is slightly wobbly. Cool completely.
- Refrigerate at least 2 hours before serving. Garnish with whipped cream, chocolate curls, or espresso drizzle.
Notes
What is Chocolate Espresso Pie?
Chocolate Espresso Pie is a baked or chilled dessert pie made with a chocolate cookie crust and a chocolate filling infused with espresso. The coffee enhances the chocolate flavor, creating a deep, bold taste that’s not overly sweet. It’s often topped with whipped cream, chocolate shavings, or a drizzle of espresso syrup for a stunning finish.
Ingredients You’ll Need
This recipe makes one 9-inch pie.
For the crust
- 2 cups chocolate cookie crumbs (like Oreos, crushed with filling)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons sugar
For the filling
- 1 ½ cups heavy cream
- 12 oz semisweet chocolate, finely chopped
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons instant espresso powder
- ½ teaspoon vanilla extract
- Pinch of salt
- 3 large eggs
For topping (optional)
- Whipped cream
- Chocolate curls or shavings
- Cocoa powder dusting
- Espresso drizzle
Substitutions
- Crust: use graham crackers for a lighter crust.
- Coffee: strong brewed espresso works instead of powder.
- Dairy-free: use coconut cream and dairy-free chocolate.
Step-by-Step Instructions
Step 1: Make the crust
Preheat oven to 350°F (175°C). Mix cookie crumbs, melted butter, and sugar until combined. Press into a 9-inch pie dish. Bake for 10 minutes, then cool slightly.
Step 2: Prepare filling
In a saucepan, heat heavy cream until steaming. Remove from heat and whisk in chopped chocolate, cocoa powder, espresso powder, vanilla, and salt until smooth. Cool slightly.
Step 3: Add eggs
Whisk eggs into cooled chocolate mixture until smooth and glossy.
Step 4: Bake pie
Pour filling into crust. Bake 25–30 minutes, until edges are set and center is slightly wobbly. Cool completely.
Step 5: Chill and garnish
Refrigerate for at least 2 hours before serving. Garnish with whipped cream and chocolate shavings.
Tips for the Best Chocolate Espresso Pie
- Use high-quality chocolate—it makes all the difference.
- Don’t overbake; the center should be just set and will firm up while cooling.
- Chill thoroughly for clean slices.
- Warm knife before slicing for neat presentation.
Variations
- Mocha pie: Add a swirl of caramel to filling before baking.
- No-bake version: Use melted chocolate, whipped cream, and espresso powder set in cookie crust.
- Nutty twist: Add a layer of toasted hazelnuts or almonds.
- Extra bold: Top with espresso whipped cream for double coffee flavor.
Storage and Make-Ahead
- Refrigerator: Store covered up to 4 days.
- Freezer: Freeze slices for up to 2 months, thaw overnight before serving.
- Make-ahead: Perfect for parties—bake a day in advance and chill until serving.
Serving Ideas
Chocolate Espresso Pie pairs beautifully with:
- Fresh berries
- Vanilla ice cream
- After-dinner coffee or liqueur
- A drizzle of chocolate or caramel sauce
Nutrition Breakdown
One slice (1/8 pie) has approximately 380–420 calories, 5 grams protein, 35 grams carbs, and 25 grams fat. Using dark chocolate reduces sugar while boosting antioxidants.
Conclusion
Chocolate Espresso Pie is the ultimate dessert for coffee and chocolate lovers. With a crunchy cookie crust, silky espresso filling, and elegant toppings, it’s a showstopping pie that’s surprisingly easy to make. Perfect for holidays, dinner parties, or simply treating yourself, this recipe will impress guests and satisfy cravings.
FAQs
Can I use decaf espresso?
Yes, decaf espresso powder works if you want the flavor without caffeine.
Can I make this pie gluten-free?
Yes, use gluten-free cookies for the crust.
Can I skip baking?
Try a no-bake version by chilling a mousse-like filling in the crust.
What’s the best chocolate to use?
Semisweet or dark chocolate (60–70% cacao) balances sweetness and richness.
Do I need espresso powder?
It’s highly recommended—coffee enhances chocolate flavor.