Coffee Chocolate Pie

Chocolate and coffee is one of my favorite combos in desserts – it’s simply divine together! This coffee chocolate pie combines chocolate fudge truffle filling with coffee whipped cream on top and is easy to make and absolutely delicious. If you like chocolate and coffee together – you’re simply gonna love this pie!

Photo: Natalie Levin

For short crust pastry:

150 grams (1 cup + 1 tbsp.) all-purpose flour
100 grams (1 stick) cold butter (cut into cubes)
40 grams (1/3 cup) icing sugar
Pinch of salt
1 tsp. vanilla extract
1 egg yolk
1-2 tbsp. cold water (as needed)

For the chocolate cream:

200 grams dark chocolate 60% cocoa solids
250 ml. (1 cup) whipping cream

For coffee whipped cream:

125 ml. (1/2 cup) whipping cream (very cold)
2 tsp. espresso powder (or instant coffee powder)
40 grams (1/3 cup) sugar powder

For decoration:

Dark or milk chocolate shaves
Caramelized hazelnut bits

Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little milk.
Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
Wrap in plastic wrap and refrigerate for about an hour.
Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
Using a fork create holes in the crust. Freeze the crust for about an hour.
Preheat oven to 170c degrees.
Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
Bake for about 12-14 minutes.
Remove the weights and the plastic wrap and continue to bake the crust for about 10-15 minutes or until it is lightly golden.
Cool at room temperature.
Chocolate cream: chop the chocolate and put in a bowl.
Add the cream and melt together in a microwave or over double-boiler until everything is melted and the mixture is uniform.
Pour the cream into the baked crust and straighten the top.
Coffee whipped cream: in a mixer bowl, whip cream, espresso powder and powdered sugar until you get a very firm whipped cream.
Pour the whipped cream over the chocolate cream in a large mound.
Garnish with chocolate shaves and hazelnut bits and serve.

The pie at its best on the day of preparation, but it can be kept in a closed container in the refrigerator for up to 5 days.
It is recommended to remove the pie from the refrigerator about 15 minutes before serving to get an ideal texture.
You can decorate the pie with anything you like.
Caramelized hazelnut bits can be bought at stores that specialize in baking products and ingredients. Roasted chopped hazelnuts can be used instead.