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Chocolate Silk Espresso Pie

Makes: 10  servings Prep 25 mins Start to Finish 6 hrs  hours (plus time for piecrust)
Chocolate Silk Espresso Pie


  • 3 cups  whole milk
  • 3 tablespoons  instant espresso powder
  • 1/2 cup  granulated sugar
  • 1/4 cup  cornstarch
  • 1/4 teaspoon  salt
  • 2 large eggs
  • 1 8 ounce bar bittersweet chocolate, chopped
  • 4 tablespoons  unsalted butter, softened
  • 1 teaspoon  vanilla extract
  • 1 Piecrust (see Recipe Center), blind baked
  • 1 cup  heavy cream, beaten to medium peaks with 2 tablespoons confectioners' sugar
  • 1/2 teaspoon  cinnamon


1. Bring milk just to a simmer in a 1-quart saucepan over moderate heat. Remove pan from heat and whisk in espresso powder until dissolved. Keep warm, covered.

2. Whisk together granulated sugar, cornstarch, salt, and eggs in a 3-quart heavy saucepan until combined well. Add milk in a slow stream, whisking constantly. Bring to a boil over moderate heat, whisking constantly. Reduce heat and simmer, whisking, until thickened and registers 170 degree F on an instant-read thermometer, about 2 minutes. Immediately pour through a fine-mesh sieve set over a bowl (discard solids). Add chocolate, butter, and extract to bowl; let stand 5 minutes. Whisk until chocolate is melted and incorporated. Cover surface with waxed paper and chill until completely cool, about 1-1/2 hours. Spoon into crust, smoothing top, and chill, loosely covered, until filling is set, about 4 hours.

3. Spoon whipped cream into center of pie, sprinkle top with cinnamon and serve. Makes 10 servings.

Nutrition Facts

  • Servings Per Recipe 10
  • cal.(kcal)615,
  • Fat, total(g)41,
  • chol.(mg)140,
  • sat. fat(g)24,
  • carb.(g)58,
  • fiber(g)1,
  • pro.(g)9,
  • sodium(mg)268,
  • Percent Daily Values are based on a 2,000 calorie diet