Saturday, August 23, 2014

Recipe: Decadent Chocolate-Espresso Pie

Country Living, September 2014, p. 101
4 stars

Don't these photos just make your mouth water?  Don't you want some pie now?

This is Anna Jones's winning pie at the 2013 State Fair of Texas!

Really easy and talk about decadent.  I can only eat half the size of a normal pie slice because it's so rich.

Great espresso flavor and pretty too!

I have to admit that I wasn't too sure of this recipe when I read it.  The use of 1/3 cup of cornstarch was a little odd, but it turned out great!

The filling ingredients include:  milk, cornstarch, sugar, salt, instant espresso powder, egg yolks, vanilla, semisweet chocolate, bittersweet chocolate, milk chocolate.

The espresso whipped cream can be used on other desserts and is solely whipping cream, powdered sugar and espresso powder.

I used an America's Test Kitchen all butter pie crust recipe for the piecrust (instead of the Perfect Piecrust recipe which uses shortening which I'm not in favor of).


  1. Any idea of size for 1 bar of chocolate??

  2. I used a Lindt sized bar (I can't remember exactly how many oz it is) -- it's the standard Lindt bar found in the candy aisle at all grocery stores.