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–+ servings

Chocolate Fudge Pie with Espresso Whipped Cream

Decadent, silky chocolate fudge pie with a hint of espresso, set in a buttery pie crust and topped with luscious espresso whipped cream. Perfect for holidays and special occasions!
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Course: Dessert
Cuisine: American
Keyword: chocolate lovers pie, espresso whipped cream recipe, fudge pie, fudgy pie recipe, homemade chocolate pie, homemade fudge pie, homemade whipped cream, Rich chocolate fudge pie
Prep Time: 25 minutes
Cook Time: 35 minutes
Chill Time: 6 hours
Total Time: 7 hours
Servings: 1 pie

Ingredients

  • 1 pie dough homemade or store-bought

Chocolate Fudge Filling

  • 1 ½ cups granulated sugar
  • 1 tsp espresso powder
  • 6 oz dark chocolate 72%, chopped
  • ½ cup cocoa powder
  • 1 ½ cups whole milk divided
  • ½ cup heavy cream
  • 5 egg yolks
  • 4 tbsp all-purpose flour
  • 1 tbsp cornstarch
  • Pinch of salt
  • 2 tbsp unsalted butter
  • 1 tsp vanilla bean paste

Espresso Whipped Cream (recipe post separate)

Instructions

  • Preheat oven to 400°F.
  • Line a 9 inch pie pan with dough and crimp edges.
  • Line dough with parchment paper and add pie weights, or uncooked rice.
  • Bake 20 minutes, remove parchment and weights, then bake 10 more minutes until golden.
  • Remove from oven and cool completely.
  • In a medium saucepan, whisk together sugar, espresso powder, cocoa, chopped chocolate, ½ cup heavy cream, and 1 cup milk.
  • Heat over medium-low until smooth and bubbling. Simmer 2–3 minutes.
  • In a separate large bowl, whisk remaining ½ cup milk, egg yolks, flour, cornstarch, and salt.
  • Slowly temper hot, melted chocolate into egg mixture.
  • Return mixture to saucepan. Cook over medium-low, stirring constantly, until very thick and glossy, holding a ribbon on the spatula (about 7–10 minutes).
  • Remove from heat; stir in butter and vanilla.
  • Pour into cooled pie crust.
  • Refrigerate 6 hours or overnight until fully set.
  • Once set, top with your favorite whipped cream.