Print

Chocolate Espresso Custard Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 1 review

This luscious Chocolate Espresso Custard Pie combines a rich chocolate crust with a silky espresso-infused custard filling. Topped with a smooth mascarpone cream and a dusting of cocoa powder, this pie offers a perfect balance of deep chocolate and bold coffee flavors. Ideal for special occasions or an indulgent dessert, it requires some baking and chilling time to achieve the perfect creamy texture.

Ingredients

Pie Crust and Chocolate Base

  • 1 chocolate pie crust (commercial or your favorite recipe)
  • 1/2 cup chocolate chips

Custard Filling

  • 1 tablespoon espresso powder (or extract)
  • 1 tablespoon cornstarch
  • 1 cup cream
  • 3/4 cup reduced fat milk
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar
  • 3 large eggs

Topping

  • 1/2 cup mascarpone (or cream cheese)
  • 1/4 cup cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla
  • cocoa powder for sprinkling

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) and allow it to fully preheat to ensure even baking.
  2. Prepare Chocolate Base: Melt the chocolate chips over a double boiler or carefully using the microwave in 20-second intervals, stirring frequently to prevent burning. Place the chocolate pie crust on a baking sheet. Spread the melted chocolate over the bottom and sides of the crust, covering as much surface as possible. This forms a chocolate layer inside the crust. Let it cool completely.
  3. Make Custard Filling: Dissolve the cornstarch in about 1/4 cup of the reduced fat milk to avoid lumps. In a mixing bowl, whisk together the eggs, brown sugar, espresso powder, remaining milk, cream, and vanilla extract along with the dissolved cornstarch mixture until the sugar is fully dissolved and the mixture is smooth. Stir in the cream gently to minimize air bubbles and foam, which helps create a smooth custard texture. Pour the custard mixture into the cooled chocolate-lined crust.
  4. Bake the Pie: Carefully place the pie on a baking sheet in the preheated oven and bake for 30 to 40 minutes. The pie is done when the filling jiggles slightly in the center upon gentle shaking. Avoid overbaking to maintain a custard-like consistency. Remove from oven and allow to cool briefly at room temperature, then refrigerate the pie until thoroughly chilled, preferably for at least 2 hours.
  5. Prepare Topping: In a mixing bowl, whip the mascarpone (or cream cheese) with powdered sugar and vanilla until smooth. Whip the cream separately until it forms soft peaks. Gently fold the whipped cream into the mascarpone mixture to create a light, fluffy topping.
  6. Assemble and Serve: Spread the mascarpone cream topping evenly over the chilled custard pie. Lightly dust the surface with cocoa powder by sprinkling small pinches carefully for an elegant finish. Serve chilled and enjoy the decadent combination of chocolate and espresso flavors.

Notes

  • Using a chocolate pie crust adds extra richness but you can use a cocoa or regular crust if preferred.
  • Ensure the melted chocolate coats the crust thoroughly to prevent sogginess from the custard.
  • For stronger coffee flavor, increase espresso powder slightly, but be cautious not to overpower the chocolate.
  • Let the pie chill fully in the refrigerator for best texture and flavor development.
  • If mascarpone is unavailable, cream cheese is a suitable substitute but will result in a tangier topping.
  • When folding the whipped cream into mascarpone, handle gently to keep the mixture light and airy.
  • Use a fine sieve to dust cocoa powder evenly and avoid clumps.

Find it online: https://bitezly.com/chocolate-espresso-custard-pie-recipe/