Photo: MarkRussell
Yield
Serves 12

How to Make It

Step 1

Make crust: Preheat oven to 350ºF. Place cookies and salt in a food processor and blend until cookies are ground. Pour in melted butter and pulse until crumbs are moistened. Transfer to a 9-inch pie dish and press crumbs evenly over bottom and up sides to form a crust. Bake for about 15 minutes, until firm. Let cool on a wire rack.

Step 2

Make filling: In a small cup, combine vanilla and espresso powder until coffee has dissolved. Mix 1 cup half-and-half with both chocolates in a saucepan and place on stove over medium-low heat. Cook, whisking often, until chocolates have melted and mixture is hot, about 5 minutes (it may look grainy). In a large bowl, whisk together sugar, cornstarch and salt. Pour remaining cup of half-and-half into sugar mixture and whisk until no lumps remain. Whisk in yolks.

Step 3

While whisking cornstarch mixture constantly, slowly pour in hot chocolate mixture. When both mixtures are combined, pour back into saucepan, place on stove over medium-low heat and cook, whisking constantly, until thickened and beginning to boil, 5 to 7 minutes. Pour hot pudding into a clean medium bowl, and stir in butter and reserved vanilla-coffee mixture. Cover with plastic wrap, pressing plastic directly onto surface. Let pudding cool at room temperature for 1 hour, then pour into pie shell, cover with a fresh piece of plastic wrap and refrigerate at least 3 hours.

Step 4

Make topping: A half hour before you're ready to serve the pie, pour heavy cream and confectioners' sugar into a chilled bowl and beat with an electric mixer at medium-high speed until firm peaks form. Remove plastic from pie and spread whipped cream on top. Refrigerate for 30 minutes, then slice and serve.

Ratings & Reviews

Tessiemae's Review

annaxbarie
July 24, 2011
The espresso was too intense for my family the first time I made it. So, the second time I substituted it with a half a teaspoon of instant coffee ... sooo much better and more delicious tasting. NOW THIS PIE IS TRULY DELICIOUS!!

annaxbarie's Review

nikiz1128
July 03, 2011
Used a regular instant coffee instead of espresso. Adds a slightly less intense coffee flavor.

nikiz1128's Review

Tessiemae
January 03, 2010
This was very good, but the coffee flavor was overwhelming the first time I made it. I would cut the instant espresso back to 1 tsp, or leave it out altogether