Ingredients Jump to Instructions ↓

  1. 9 Chocolate graham crackers

  2. 1 tablespoon 15ml Sugar

  3. 1 Salt

  4. 6 tablespoons 90ml Unsalted butter - melted Filling

  5. 1 1/4 cups 247g / 8.7oz Sugar

  6. 1/2 cup 55g / 1.9oz Unsweetened cocoa powder

  7. 1/4 cup 15g / 1/2oz Cornstarch

  8. 3 1/2 cups 829ml Half-and-half

  9. 4 cups 792g / 27oz Egg yolks (large)

  10. 3 1/2 oz 99g Bittersweet or semisweet chocolate - chopped

  11. 3 oz 85g Unsweetened chocolate - chopped

  12. 2 tablespoons 30ml Unsalted butter

  13. 1 teaspoon 5ml Vanilla extract Topping

  14. 1 cup 237ml Chilled whipping cream

  15. 2 tablespoons 30ml Powdered sugar

  16. 1 1/2 teaspoons 7 1/2ml Instant espresso powder

  17. 1/2 teaspoon 2 1/2ml Vanilla extract Chocolate-covered espresso beans

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For Crust: Preheat oven to 350 degrees. Finely grind graham crackers, sugar, and salt in processor. Add butter and blend to moisten crumbs. Firmly press mixture into 9-inch-diameter glass pie dish. Bake until crust sets, about 8 minutes. Cool. For Filling: Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup half-and-half. Whisk in remaining 2 1/2 cups half-and-half and yolks. Whisk over medium-high heat until mixture thickens and boils, whisking constantly, about 12 minutes. Remove from heat. Add both chocolates and butter; whisk until melted and smooth. Mix in vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours. (Can be made 2 days ahead. Keep chilled.) For Topping: Beat all ingredients in large bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk to thicken before serving, if necessary.) Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream atop each slice. Garnish with chocolate-covered espresso beans and serve. This recipe yields 8 servings.


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