Amanda's Espresso Chocolate Pie

This espresso chocolate pie is my own creation, I modeled it after a pie recipe I found in a magazine. That recipe used lots of pre-packaged items, I wanted something more homemade. We loved this pie, it was so fabulous! Lots of chocolate and coffee flavor.

• Preparation Time: 45 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 15 mins
• Calories: 482 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon vanilla extract
• 1 egg, beaten
• 1 pinch salt
• 1 ½ cups milk
• 3 tablespoons white sugar
• 1 tablespoon unsalted butter
• 1 ¾ cups graham cracker crumbs
• 4 ounces cream cheese, softened
• 2 tablespoons instant coffee granules
• 4 tablespoons unsalted butter, melted and cooled slightly
• 2 tablespoons powdered sugar
• 1 teaspoon clear vanilla extract
• ⅓ cup whipping cream
• 1 teaspoon butter, or as needed
• 2 cups cold whipping cream
• 6 ounces semisweet chocolate, coarsely chopped
• 3 tablespoons brewed coffee
• 1 cup instant vanilla pudding mix
• 1 ounce chocolate curls, or as needed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch springform pan.

Step 2

Stir graham cracker crumbs, sugar, and salt together in a bowl. Add melted butter, using your fingers to combine until moistened. Pat the mixture into the bottom and halfway up the sides of the prepared pan. Place the pan onto a cookie sheet.

Step 3

Bake in the preheated oven until golden, about 10 minutes. Set aside.

Step 4

Place chopped chocolate and butter for the ganache in a glass or metal bowl over simmering water; stir occasionally as it begins to melt. When almost melted, slowly add cream and vanilla extract. Stir until smooth and completely melted. Pour ganache into the crust; spread evenly and set aside.

Step 5

Stir clear vanilla extract into whipping cream in a bowl. Sift in powdered sugar and beat using an electric mixer with a whisk attachment on medium speed until stiff peaks form. Reserve 1 1/2 cups whipped cream for filling; refrigerate the rest until needed.

Step 6

Beat cream cheese in another bowl until smooth. Add milk and brewed coffee gradually, scraping down the sides of the bowl occasionally. Turn off the mixer and use a whisk to combine smaller pieces of cream cheese with the milk.

Step 7

Combine pudding mix and ground coffee in a separate bowl; whisk into milk mixture. Whisk in reserved 1 1/2 cups of the whipped cream. Pour filling into a medium saucepan.

Step 8

Heat filling over medium-low heat. Whisk in beaten egg slowly; continue to whisk until you have a very thick custard, 7 to 10 minutes. Do not allow to stick to the bottom of the pan. Remove from heat. Whisk pudding in the pan and run through a strainer into a bowl. Place a layer of plastic wrap directly onto the pudding and refrigerate to cool, 30 to 40 minutes.

Step 9

Whisk pudding mixture again until smooth and pour into the pie shell on top of ganache. Top with remaining chilled whipped cream.

Step 10

Refrigerate for at least 4 hours, to overnight. Remove from the refrigerator 1 hour before ready to serve. Garnish with chocolate curls.