Delicious Espresso Chocolate Pie Recipe

This delectable espresso chocolate pie combines the bold flavors of coffee and chocolate in a creamy and velvety texture. With a crisp pie crust and a smooth, decadent filling, this dessert is perfect for any coffee lover. The pie is easy to make and will impress your guests with its rich and intense flavors. Serve it chilled and topped with whipped cream for a truly indulgent treat.

Ingredients

• 1 pre-made pie crust
• 1/4 cup instant espresso powder
• 1/4 cup hot water
• 1 1/2 cups semi-sweet chocolate chips
• 1/4 cup unsalted butter
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 1 1/2 cups whole milk
• 1 teaspoon vanilla extract
• Whipped cream, for serving

Directions

1. Preheat the oven to 350°F (175°C). Place the pre-made pie crust in a 9-inch pie dish and set aside.
2. In a small bowl, dissolve the instant espresso powder in hot water. Set aside to cool slightly.
3. In a microwave-safe bowl, combine the semi-sweet chocolate chips and unsalted butter. Microwave in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth.
4. In a separate bowl, whisk together the granulated sugar, cornstarch, and salt.
5. In a saucepan, heat the milk over medium heat until it starts to steam but does not boil.
6. Gradually whisk the hot milk into the sugar mixture, then pour the mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a simmer.
7. Remove the saucepan from the heat. Slowly whisk in the egg yolks, one at a time, followed by the melted chocolate mixture and the dissolved espresso.
8. Return the saucepan to the heat and cook, whisking constantly, for an additional 2 minutes. Remove from heat and stir in the vanilla extract.
9. Pour the chocolate filling into the prepared pie crust and smooth the top with a spatula.
10. Bake the pie in the preheated oven for 25-30 minutes, or until the filling is set and slightly firm to the touch.
11. Allow the pie to cool completely on a wire rack, then refrigerate for at least 2 hours, or until chilled and fully set.
12. Serve the chilled espresso chocolate pie with whipped cream on top.

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