Chocolate Espresso Pie

A coworker’s mother once made a chocolate pie that I haven’t been able to stop thinking about. After she moved away and the recipe was lost, I decided to experiment on my own. Inspired by the rich chocolate cakes I love to make with a hint of coffee – I created my own Chocolate Espresso Pie.

This pie has a subtle coffee note that really elevates the chocolate flavor. It can be enjoyed hot or cold, but it must be baked first. We love topping it with whipped cream, and for a little extra razzle dazzle, a sprinkle of sea salt flakes or some shaved chocolate is the perfect finishing touch.

Be sure to comment below or tag us on social media if you’ve tried this recipe!

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Recipe

Yields 1 Pie

Ingredients

• 1 Pie Crust
• 1 cup granulated sugar
• ½ cup light brown sugar, packed
• 3 ½ tablespoons unsweetened cocoa powder
• 2 large eggs
• ½ cup evaporated milk
• ¼ cup strong brewed coffee, cooled
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• ¼ to ½ teaspoon ground cinnamon (start with ¼ tsp if you want subtle warmth)
• 4 tablespoons butter, softened
• Whipped cream, for topping

Equipment

• 9-inch pie dish (Any material)
• Large Mixing Bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Cooling rack

Instructions

1. Prepare your pie crust following the instructions on the package before continuing.
2. Preheat your oven to 350°F.
3. In a large bowl, whisk together the sugar, brown sugar, cocoa powder, cinnamon, and salt.
4. Add the eggs and whisk until smooth and fully combined.
5. Stir in the evaporated milk and cooled brewed coffee.
6. Add vanilla extract and softened butter. Mix until everything is well combined and the mixture is smooth.
7. Pour the filling into your prepared pie crust.
8. Bake for about 35-40 minutes, or until the center is just set but still slightly jiggly. Don’t worry it’ll set as it cools.
9. Let cool completely, then refrigerate until ready to serve.
10. OPTIONAL: Top with whipped cream and enjoy!

Note: Blind-bake store-bought crust for 5–7 minutes to avoid soggy bottoms, or use a homemade crust for extra flakiness. Use cooled coffee to prevent curdling. Refrigerate 2–3 hours before serving, and add whipped cream, chocolate shavings, or a sprinkle of espresso powder for some extra razzle dazzle.

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