Prepare to indulge in a dessert that’s a symphony of rich flavors and textures, from its buttery crust to the luscious espresso-infused topping.
For the Crust:
- A flaky pie crust, par-baked and cooled
- Dark chocolate, finely chopped for melting
- Homemade sea salt caramel for an optional decadent layer
For the Chocolate Pastry Cream:
- Granulated sugar for sweetness
- Cornstarch for thickening
- Large eggs to bind the cream
- Whole milk for a rich base
- A pinch of salt to enhance flavors
- Vanilla extract for aroma
- High-quality dark chocolate for depth
- Salted butter for smoothness
For the Espresso Whipped Cream:
- Heavy cream to whip to soft peaks
- Espresso powder for a coffee kick
- More granulated sugar to sweeten
- Vanilla extract for flavor
- Optional chocolate shavings for garnish
Creating the Pie:
- Start with your par-baked crust as the foundation.
- Melt the chocolate and create a base layer in the crust, then chill.
- Spread slightly warmed caramel over the chocolate layer if using.
- For the pastry cream, prepare a bowl with a sieve.
- Mix cornstarch, sugar, and eggs until smooth.
- Warm milk with salt and vanilla, then temper with the egg mixture.
- Cook until thickened like whipped cream, strain, and incorporate chocolate and butter.
- Pour the cream into the crust, cover, and set in the fridge.
- For the topping, whip cream with sugar, espresso powder, and vanilla to medium-firm peaks.
- Top the set pie with whipped cream and chocolate shavings if desired.
