Espresso Chocolate Cream Pie with Sea Salt Caramel
Espresso Chocolate Cream Pie with Sea Salt Caramel
Ingredients
For the Pie Base
- 1 pie crust, 9-inch, pre-baked
- 1/2 cup semisweet chocolate chips, melted
- 1 cup sea salt caramel, store-bought or homemade
For the Chocolate Pudding Filling
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 large egg yolk
- 1 large egg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 ounces chopped chocolate, finely chopped, a mix of chips and chunks recommended
- 2 tablespoons unsalted butter, cut into small pieces
For the Espresso Whipped Cream Topping
- 1 1/2 cups heavy cream, chilled
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder
For the Garnish
- 1 ounce chocolate bar, shaved
Instructions
- 1
Prepare the pie crust: Pour the melted semisweet chocolate into the pre-baked pie crust. Using the back of a spoon or a small spatula, spread the chocolate evenly over the bottom and up the sides of the crust, creating a thin, protective layer. Place the crust in the refrigerator to chill and set for at least 15 minutes.
⏱️ 20 min
- 2
Once the chocolate lining is set, pour the sea salt caramel over the chocolate layer in the pie crust. Gently spread it evenly. Return the crust to the refrigerator while you prepare the pudding.
⏱️ 5 min
- 3
Begin the chocolate pudding: In a medium saucepan, combine the whole milk, 1/4 cup of granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the mixture is steaming and just begins to simmer around the edges. Do not boil.
⏱️ 5 min
- 4
While the milk is heating, whisk together the remaining 1/4 cup of granulated sugar, cornstarch, large egg yolk, and large egg in a separate medium bowl until smooth and no lumps remain.
⏱️ 3 min
- 5
Temper the egg mixture: Slowly ladle about 1/2 cup of the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling. Continue to add another 1/2 cup of hot milk, whisking continuously. Then, slowly pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
⏱️ 5 min
- 6
Cook the pudding: Continue to cook the pudding over medium heat, whisking constantly, until the mixture thickens significantly and comes to a gentle boil. It should be thick enough to coat the back of a spoon. This usually takes about 5-7 minutes.
⏱️ 7 min
- 7
Strain and finish pudding: Remove the saucepan from the heat. Immediately strain the pudding through a fine-mesh sieve into a clean bowl to remove any potential lumps or cooked egg bits. Add the finely chopped chocolate and butter to the hot pudding. Stir until the chocolate and butter are completely melted and incorporated, creating a smooth, glossy chocolate pudding. Stir in the vanilla extract.
⏱️ 5 min
- 8
Assemble and chill: Pour the warm chocolate pudding over the caramel layer in the chilled pie crust. Smooth the top with a spatula. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until the pudding is completely set.
⏱️ 245 min
- 9
Prepare the espresso whipped cream: In a large, chilled bowl, combine the heavy cream, granulated sugar, vanilla extract, and espresso powder. Using an electric mixer (handheld or stand mixer with whisk attachment), whip the mixture on medium-high speed until it forms thick, fluffy, and stable peaks.
⏱️ 5 min
- 10
Finish the pie: Once the chocolate pudding is fully set, remove the plastic wrap. Spoon or pipe the espresso whipped cream generously over the top of the pie. Garnish with chocolate shavings.
⏱️ 5 min
- 11
Chill and serve: Return the finished pie to the refrigerator for at least 30 minutes to allow the whipped cream to set slightly. Slice and serve chilled.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Espresso Chocolate Cream Pie with Sea Salt Caramel
Ingredients
For the Pie Base
- 1 pie crust, 9-inch, pre-baked
- 1/2 cup semisweet chocolate chips, melted
- 1 cup sea salt caramel, store-bought or homemade
For the Chocolate Pudding Filling
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 large egg yolk
- 1 large egg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 ounces chopped chocolate, finely chopped, a mix of chips and chunks recommended
- 2 tablespoons unsalted butter, cut into small pieces
For the Espresso Whipped Cream Topping
- 1 1/2 cups heavy cream, chilled
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder
For the Garnish
- 1 ounce chocolate bar, shaved
Instructions
- 1
Prepare the pie crust: Pour the melted semisweet chocolate into the pre-baked pie crust. Using the back of a spoon or a small spatula, spread the chocolate evenly over the bottom and up the sides of the crust, creating a thin, protective layer. Place the crust in the refrigerator to chill and set for at least 15 minutes.
⏱️ 20 min - 2
Once the chocolate lining is set, pour the sea salt caramel over the chocolate layer in the pie crust. Gently spread it evenly. Return the crust to the refrigerator while you prepare the pudding.
⏱️ 5 min - 3
Begin the chocolate pudding: In a medium saucepan, combine the whole milk, 1/4 cup of granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the mixture is steaming and just begins to simmer around the edges. Do not boil.
⏱️ 5 min - 4
While the milk is heating, whisk together the remaining 1/4 cup of granulated sugar, cornstarch, large egg yolk, and large egg in a separate medium bowl until smooth and no lumps remain.
⏱️ 3 min - 5
Temper the egg mixture: Slowly ladle about 1/2 cup of the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling. Continue to add another 1/2 cup of hot milk, whisking continuously. Then, slowly pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
⏱️ 5 min - 6
Cook the pudding: Continue to cook the pudding over medium heat, whisking constantly, until the mixture thickens significantly and comes to a gentle boil. It should be thick enough to coat the back of a spoon. This usually takes about 5-7 minutes.
⏱️ 7 min - 7
Strain and finish pudding: Remove the saucepan from the heat. Immediately strain the pudding through a fine-mesh sieve into a clean bowl to remove any potential lumps or cooked egg bits. Add the finely chopped chocolate and butter to the hot pudding. Stir until the chocolate and butter are completely melted and incorporated, creating a smooth, glossy chocolate pudding. Stir in the vanilla extract.
⏱️ 5 min - 8
Assemble and chill: Pour the warm chocolate pudding over the caramel layer in the chilled pie crust. Smooth the top with a spatula. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until the pudding is completely set.
⏱️ 245 min - 9
Prepare the espresso whipped cream: In a large, chilled bowl, combine the heavy cream, granulated sugar, vanilla extract, and espresso powder. Using an electric mixer (handheld or stand mixer with whisk attachment), whip the mixture on medium-high speed until it forms thick, fluffy, and stable peaks.
⏱️ 5 min - 10
Finish the pie: Once the chocolate pudding is fully set, remove the plastic wrap. Spoon or pipe the espresso whipped cream generously over the top of the pie. Garnish with chocolate shavings.
⏱️ 5 min - 11
Chill and serve: Return the finished pie to the refrigerator for at least 30 minutes to allow the whipped cream to set slightly. Slice and serve chilled.
⏱️ 30 min