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Amanda's Espresso Chocolate Pie
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
345 minutes
Indulgent espresso chocolate pie - perfect for entertaining or a family treat.
Ingredients:
  • 1 teaspoon butter, or as needed
  • 1.75 cups graham cracker crumbs
  • 3 tablespoons white sugar
  • 1 pinch salt
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 6 ounces semisweet chocolate, coarsely chopped
  • 1 tablespoon unsalted butter
  • 0.33333334326744 cup whipping cream
  • 0.5 teaspoon vanilla extract
  • 1 teaspoon clear vanilla extract
  • 2 cups cold whipping cream
  • 2 tablespoons powdered sugar
  • 4 ounces cream cheese, softened
  • 1.5 cups milk
  • 3 tablespoons brewed coffee
  • 1 cup instant vanilla pudding mix
  • 2 tablespoons instant coffee granules
  • 1 teaspoon vanilla extract
  • 1 egg, beaten
  • 1 ounce chocolate curls, or as needed
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously butter a 9-inch springform pan.
  • Combine graham cracker crumbs, sugar, and salt in a bowl. Mix in melted butter with your fingers until moistened. Press mixture into the bottom and halfway up the sides of the pan. Set the pan on a cookie sheet.
  • Bake until beautifully golden in the preheated oven for approximately 10 minutes, then set aside.
  • In a heatproof bowl, combine chopped chocolate and butter over a simmering water bath. Stir occasionally until almost melted. Gradually mix in cream and vanilla extract. Stir until silky and fully melted. Pour the ganache over the crust, ensuring even coverage, then let it sit.
  • Mix clear vanilla extract into whipping cream in a bowl. Add powdered sugar and beat with an electric mixer using a whisk attachment on medium speed until stiff peaks form. Set aside 1 1/2 cups of whipped cream for filling; refrigerate the remaining cream until ready to use.
  • In a separate bowl, whip cream cheese until creamy. Slowly mix in milk and brewed coffee, scraping down the sides as needed. Switch off the mixer and whisk to blend in any remaining small bits of cream cheese.
  • In a separate bowl, whisk together pudding mix and ground coffee with the milk mixture. Gently fold in 1 1/2 cups of the reserved whipped cream. Transfer the filling to a medium saucepan.
  • Gently warm filling over medium-low heat. Slowly whisk in the beaten egg until a thick custard forms, around 7 to 10 minutes. Avoid sticking. Take off heat, strain pudding into a bowl, cover with plastic wrap, and refrigerate for 30 to 40 minutes to cool.
  • Whisk the pudding mixture until velvety, then pour it into the pie shell over the ganache. Finish by generously topping it with the rest of the chilled whipped cream.
  • Chill for at least 4 hours or overnight. Let sit at room temperature for 1 hour before serving. Top with chocolate curls.

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