Chocolate cream pie gets an upgrade with this espresso dark chocolate version. In case the espresso whipped cream is not enough, we also line the flaky pie crust crust with dark chocolate and add a little bit of sea salt caramel in the bottom. The chocolate lining keeps the crust staying flaky (it protects the crust from coming in direct contact with the chocolate pudding) and adds a little more chocolate to every bite… because when it comes to chocolate, more is more. This chocolate cream pie with espresso whipped cream pie has dark chocolate, coffee whipped cream, vanilla bean sea salt caramel, and golden flaky pie dough.. what more could you need!
Components of the chocolate cream pie with espresso whipped cream:
- Flaky Pie Crust: We used our favorite flaky pie dough recipe here for this pie. We recommend this over a traditional pie dough given it provides a crisper and flakier contrast to the cream fillings. It is pretty similar to traditional pie dough but requires a slightly different folding method to ensure the butter is distributed for a flaky, crispy crust.
- Chocolate Lining: The crust for this pie is lined with valrhona chocolate. This is one of our favorite tricks for keeping a golden pie crust perfect. To ensure the crust does not get soggy from the cream, simply create a chocolate lining. Melt chocolate and spread it into a thin layer across the full crust. Leave it to harden before filling for the perfect crust each time!
- Vanilla Bean Sea Salt Caramel: In this recipe we use ⅔ cup of Sea Salt Vanilla bean caramel-recipe here. You can use a store bought sea salt caramel or leave it out, but this salty, caramel note adds a complexity to the flavor of the pie that puts it over the top. Plus, the recipe only takes a few minutes to come together and you will have some caramel left over which is always a good idea…
- Dark Chocolate Pudding: This dark chocolate pastry cream is very similar to a standard pastry cream. The base of the pudding is made with milk, eggs, and vanilla. After making the pudding base, we fold in 5 ounces of dark chocolate for a rich chocolate flavor.
- Espresso Whipped Cream: There is little that we wouldn’t lather espresso whipped cream on top of… To make this espresso whipped cream, we use espresso powder and add it to the whipped cream along with vanilla and sugar. When it comes to espresso powder, a little goes a long way. A little bit will create a whipped cream packed with espresso flavor. Coffee and chocolate is a match made in heaven in our book so this espresso whipped cream is our favorite way to top a chocolate cream pie.
Secrets to the perfect chocolate cream pie with espresso whipped cream:
- Par-bake the crust until golden: The crust is what provides crunch and a contrasting texture to the creamy center of this pie. To ensure a golden crust, we blind bake it with baking weights and then remove them and continue to bake the crust until golden. You can find instructions on how to blind bake here.
- Chocolate line the crust: The chocolate lining is what protects the crust from getting soft from the custard. It is the secret to keeping the crust crisp and flaky even though there is a custard layer in the middle. It also adds another layer of chocolate in this pie… which is always a good idea. To make it, simply melt chocolate and use a spatula to spread it across the pie crust.
- Espresso powder: To make the espresso whipped cream, we add espresso powder directly to heavy cream (with vanilla and sugar) and whip it. The espresso powder dissolves into the cream making the perfect espresso flavored whipped cream.
- Let it set: We know it’s painful but letting this pie sit in the fridge is key. If you want a pie that creates perfect slices, the custard has to be set in the fridge. We prefer to let it sit overnight but as long as it sits for at least 4 hours, it should be ready to slice.
FAQs:
Do I need to use the chocolate and sea salt caramel?
No – but we strongly recommend it. The chocolate layer is what protects the crust from getting soft. The sea salt caramel adds a salty, caramel flavor that goes perfectly with the chocolate and espresso whipped cream, but it can be left out.
Can I make this with regular whipped cream instead of espresso?
Yes – simply follow the instructions but leave out the espresso powder. This will be equally delicious, but there will be no coffee flavor.
Can I use a different crust for the chocolate cream pie with espresso?
Yes – instead of using our flaky pie crust recipe, an oreo crust or another crust of your choice can be used. We like to make sure it is something extra crisp to hold the cream filling.
Does the chocolate cream pie with espresso whipped cream need to sit in the fridge for so long before slicing?
Unfortunately, yes. We know it is painful but this is key to ensuring the pie slices and custard doesn’t run out all over the pie pan when cutting.
Recipe
Chocolate Cream Pie with Espresso Whipped Cream
Servings 8
Ingredients
For the crust:
- 1 par-baked crust see link below for our favorite flaky pie crust
- 3 oz chopped dark chocolate
- 2/3 cup sea salt caramel optional (see link below for our recipe)
For filling:
- 1/2 cup granulated sugar
- ¼ cup cornstarch
- 2 large eggs
- 2 1/2 cups whole milk
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 5 ounces dark chocolate best quality such as Valrhona
- 4 tablespoons salted butter
Espresso whipped cream:
- 1 ⅓ cup heavy cream
- 1 teaspoon espresso powder
- 3 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- chocolate shavings for topping optional
Instructions
Chocolate, Caramel Lined Crust:
- Have a par-baked and cooled batch of flaky pie dough ready and set aside
- In a bowl, melt the bittersweet chocolate (in short increments in the microwave, stirring every 30 seconds or over a double broiler)
- Once melted, spread the melted chocolate across the pre-baked, prepared flaky pie dough shell to form an even layer and cool in the refrigerator for 10 minutes until hardened
- Remove the chocolate lined crust from the fridge. Evenly spread the caramel over the chocolate. (Note for before spreading: If the caramel has been in the fridge, warm it slightly until it reaches the desired consistency but is not hot)
- Set the chocolate, caramel crust in the fridge until ready to fill with pastry cream
Chocolate Pastry Cream:
- Set aside a bowl with a fine-mesh sieve on top. This will be to strain and cool the pastry cream once it is cooked
- In another bowl, whisk together the cornstarch and sugar. Add the eggs and whisk until smooth. Set aside the mixture
- In a saucepan, pour in the milk, salt, and vanilla extract. Place the mixture on medium-high heat until just under a boil. Be sure to stir the mixture so the milk solids do not stick to the bottom of the pan
- When the milk is warmed, add 1/3 of the hot milk into the egg mixture, whisking constantly to ensure the eggs do not cook. After it is combined, pour the egg-milk mixture back into the remaining ⅔ of the hot milk. Whisk over medium heat until the mixture is as thick as lightly whipped cream. It should just come just barely to a boil – be sure not to let it get beyond this as the cream will curdle. Remove from the heat and immediately pour through the sieve into the bowl
- Immediately add in the chocolate and mix to combine. After the chocolate is melted, add the butter one tablespoon at a time. Stir until smooth before adding the next piece of butter. Let it sit for 10 minutes to cool slightly
- Pour the pastry cream directly into the chocolate, caramel lined crust. Press a piece of plastic wrap onto the surface so it is touching and covering all of the custard. Chill in the fridge for at least 4 hours or ideally overnight
Espresso Whipped Cream:
- In a large bowl on medium-high speed, whip the cream with a hand held or an electric mixer. As the cream begins to thicken, pour in the sugar, espresso powder, and vanilla and mix until it holds medium-firm peaks.
- Remove the pie from the fridge and remove the layer of plastic wrap. Top the pie with the whipped cream and serve (optional: add chocolate shavings to the top before serving)
