Our chocolate cream pie just got an upgrade with this espresso dark chocolate version. Imagine a flaky pie crust lined with dark chocolate and a touch of sea salt caramel, all topped with rich espresso whipped cream. The chocolate lining keeps the crust crisp, while the caramel adds a delightful flavor twist. It’s a chocolate lover’s dream with dark chocolate, coffee whipped cream, caramel, and a golden, flaky crust. What more could you want?
Tips for the Perfect Chocolate Cream Pie with Espresso Whipped Cream:
- Par-bake the crust until golden: This keeps the crust crunchy and contrasts nicely with the creamy filling. Use baking weights to blind bake the crust, then remove them and continue baking until golden. Find blind baking instructions here.
- Line the crust with chocolate: This trick keeps the crust from getting soggy and adds extra chocolate flavor. Just melt some chocolate and spread it over the crust.
- Use espresso powder: Add it to the heavy cream along with vanilla and sugar for a perfect coffee-flavored whipped cream.
- Let it set: Refrigerate the pie for at least 4 hours, or overnight, to ensure the custard sets properly for perfect slices.
FAQs:
- Do I need to use chocolate and sea salt caramel?
No, but we highly recommend it. The chocolate layer keeps the crust crisp, and the caramel adds a delicious salty-sweet flavor. - Can I use regular whipped cream instead of espresso?
Yes, just omit the espresso powder. You’ll have a delicious cream pie without the coffee flavor. - Can I use a different crust?
Sure! An Oreo crust or any other crisp crust will work. Just make sure it’s sturdy enough to hold the creamy filling. - Does the pie really need to chill that long?
Yes, it’s essential for setting the custard so it slices neatly.
Chocolate Cream Pie with Espresso Whipped Cream
Ingredients
**For the crust:**
- – 1 par-baked flaky pie crust see link below for our favorite recipe
- – 3 oz chopped dark chocolate
- – 2/3 cup sea salt caramel optional, see link below for our recipe
**For the filling:**
- – 1/2 cup granulated sugar
- – 1/4 cup cornstarch
- – 2 large eggs
- – 2 1/2 cups whole milk
- – 1/2 teaspoon salt
- – 1 tablespoon vanilla extract
- – 5 oz dark chocolate best quality, like Valrhona
- – 4 tablespoons salted butter
**For the espresso whipped cream:**
- – 1 1/3 cups heavy cream
- – 1 teaspoon espresso powder
- – 3 tablespoons granulated sugar
- – 2 teaspoons vanilla extract
- – Chocolate shavings for topping optional
Instructions
**Chocolate and Caramel Lined Crust:**
- Have a par-baked and cooled flaky pie crust ready.
- Melt the chocolate (using a microwave or double boiler).
- Spread the melted chocolate over the pie crust and refrigerate for 10 minutes to harden.
- Spread the caramel over the hardened chocolate layer and refrigerate until ready to fill.
**Chocolate Pastry Cream:**
- Set aside a bowl with a fine-mesh sieve.
- In another bowl, whisk together cornstarch and sugar, then add eggs and whisk until smooth.
- In a saucepan, heat milk, salt, and vanilla over medium-high until just below boiling. Stir frequently.
- Gradually whisk 1/3 of the hot milk into the egg mixture, then combine with the remaining hot milk. Cook over medium heat, whisking constantly, until thickened and just boiling.
- Strain the mixture through the sieve into a bowl.
- Add chocolate and stir until melted, then add butter one tablespoon at a time until smooth. Let cool for 10 minutes.
- Pour the pastry cream into the chocolate and caramel-lined crust. Press plastic wrap onto the surface and chill for at least 4 hours, preferably overnight.
**Espresso Whipped Cream:**
- In a large bowl, whip the cream on medium-high speed. As it thickens, add sugar, espresso powder, and vanilla. Continue whipping until medium-firm peaks form.
- Remove the pie from the fridge, take off the plastic wrap, and top with whipped cream. Optionally, add chocolate shavings before serving. Enjoy!