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Espresso Cream Pie

This creamy coffee pie is perfect for these early fall days when you're craving something cozy, but not hot. It practices many different skills, like pastry crust, custard, ganache, and even a little piping. Sweet vanilla bean, dark chocolate, and warming espresso are the stars of the show here with 4 tasty layers in this pie. We have a flakey dark chocolate crust, bittersweet chocolate ganache, creamy espresso custard, and fluffy coffee whipped cream. Ummmm, yes please!
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Servings: 12 slices
Ingredients Method

Ingredients
  

Chocolate Crust
  • 1 cup all purpose flour
  • ¼ cup unsweetened cocoa powder
  • 2 Tablespoons granulated sugar
  • ½ teaspoons salt
  • 3 Tablespoons unsalted butter cold and cubed
  • ⅓ cup shortening chilled
  • about ¼ cup ice cold water you may need more water
Chocolate Ganache
  • 2 ounces bittersweet chocolate coarsely chopped
  • ¼ cup heavy cream
  • a pinch of salt
Espresso Custard
  • 2 large egg yolks
  • 2 cups whole milk divided
  • ¼ cup cornstarch
  • ½ cup heavy cream
  • ½ cup granulated sugar
  • a pinch of salt
  • 1 Tablespoon espresso powder
  • 2 Tablespoons unsalted butter at room temperature
  • 1 teaspoon vanilla bean paste or vanilla extract
Espresso Whipped Cream
  • 1 cup heavy cream
  • 3 Tablespoons confectioners sugar
  • 1 teaspoon espresso powder
  • ½ teaspoon vanilla extract
  • a pinch of salt
  • cocoa powder for topping

Method
 

Make the pie dough (I recommend making the dough the night before baking so it can chill)
  1. In a large bowl, whisk together the flour, cocoa, sugar, and salt. Using a pastry cutter, cut in the cold butter and shortening until crumbles form. There should still be pieces of fat, you're not trying to completely incorporate it with the flour.
  2. Using a large spatula, fold in the cold water one Tablespoon at a time. Stop adding water when the dough starts forming large clumps. It shouldn't be very sticky, but also shouldn't be dry and crumbly. The amount of water you add will depend on the time of year you're making this. I usually end up adding 5-6 Tablespoons. Pour the dough out onto a lightly floured surface and use your hands to bring it together into a ball. Press that down a little into a thick disk, and wrap it in cling wrap. Chill this for at least 2 hours, but overnight is best.
Shape and bake the crust
  1. Roll the chilled dough out into a 12 inch circle on a floured surface. Make sure to rotate the dough frequently to make sure it isn't sticking, and to help you get an even circle. Flip the dough over a few times to make sure it isn't sticking, and don't be afraid to add more flour to your work surface. If the dough is losing its circular shape, use your hands to reshape it. The 12 inch circle will be very thin, but that's ok!
  2. Carefully transfer the rolled out dough on a 9 inch pie plate and use your fingers to press it into place. Pinch any rips closed, and fold over the edges to create a thick and even crust. You can crimp the crust with a fork, flute it with your fingers, or leave it as it is. Place the shaped dough in the freezer for 30 minutes to firm up while you preheat the oven.
  3. Preheat the oven to 375℉.
  4. Line the crust with parchment paper (I like to ball it up and then unfold it to make it more malleable.). Fill with pie weights (if you don't have any, you can also use dried beans). I like to push the weights up towards the sides so that the edges don't shrink down.
  5. Bake for 14-15 minutes with the weights, then carefully lift the parchment and pie weights out of the crust (careful, it's hot!), lightly poke holes in the bottom of the crust with a fork, and return to the oven to bake for another 14-15 minutes.
  6. Let the crust cool for about 10-15 minutes before starting the ganache.
Make the chocolate ganache
  1. Place the chopped chocolate in a small bowl. Set aside. In a small saucepan, heat the cream over medium heat until simmering. You don't want it to boil, just simmer. Pour that over the chopped chocolate and let it sit for about 5 minutes or so to melt the chocolate. Then use a spoon or a small spatula and stir it together until a thick and glossy ganache forms. It should still be pourable, but have no lumps of chocolate. If the ganache is thin and filled with lumps, microwave it for about 5 seconds and then stir it. Repeat this process until most of the lumps are gone and ganache has thickened. My ganache is usually fixed after just five seconds in the microwave, so don't over heat it or it may split.
  2. Let the ganache cool for a few minutes and then pour it into the bottom of your slightly cooled pie crust and spread into an even layer. Place in the refrigerator to cool down while we make the filling (the ganache will harden in this time).
Make the custard filling
  1. In a medium heatproof bowl, whisk the egg yolks until smooth. In a small bowl, whisk together ¼ cup of the milk with the cornstarch. Pour this cornstarch slurry into the egg yolks and whisk to combine. Set aside.
  2. In a large saucepan, heat the remaining 1 ¾ cups of whole milk, heavy cream, granulated sugar, and salt on medium heat until warm and sugar is dissolved. Once warm and steaming a little bit, add the espresso powder and whisk to combine. Let this come to a simmer. Slowly stream 1/2 cup of this warm milk into the egg yolk mixture, whisking constantly. Then pour the egg yolk mixture back into the rest of the milk, whisking constantly. Cook on medium heat for 3-5 minutes or until thick and creamy, whisking constantly. It will start thickening after about a minute or so, but you want to make sure to cook it for around 5 minutes so it can set enough.
  3. Remove from the heat and immediately stir in the butter until melted. Run the custard through a strainer to remove any lumps and then stir in the vanilla. Place a piece of cling wrap directly on the surface of the custard and chill in the refrigerator for just 20 minutes. The cling wrap prevents a skin from forming. After chilling a little, the filling should be a little bit thicker. Pour it into the pie crust on top of the set ganache and spread into an even layer. Place another piece of cling wrap directly on the surface of the custard in the crust, and chill for 4 hours. It should set up during this time.
Make the whipped cream
  1. In a medium bowl using a hand or stand mixer fitted with a paddle attachment, whip the cream on medium speed until medium peaks form. You don't want stiff peaks yet. Whisk in the confectioners sugar, espresso, vanilla, and salt until smooth and creamy, and you should now have stiff peaks.
  2. Remove the cling wrap from the set pie and pipe or spread the whipped cream on top. I use a large round piping tip (wilton 1A) and pipe little dollops all around. I also like to dust mine with a little cocoa powder.
  3. Slice and serve cold! Pie stays fresh for up to 4 days covered in the refrigerator.