Make Ahead

Chocolate Espresso Pie

with Whipped Cream & Caramel Peanuts

50 MIN

$15.99 6-8 Servings

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From the Test Kitchen

For this easy, delicious pie, you'll fill buttery pie shells with a mix of chocolate and espresso pastry cream, then top it with homemade whipped cream and crunchy peanuts coated with caramel.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

560 Cals (est.)

View Full Nutrition

fresh

ingredients

1 Pie Crust
1 cup Espresso Pastry Cream
¾ cup Cream
4 oz Semi-Sweet Chocolate Chips
¼ cup Caramel Shards
6 Tbsps Roasted Peanuts

step-by-step

instructions

1 Dock & bake the pie crust

Preheat the oven to 375°F. Place the pie crust on a sheet pan, leaving it in its tin. Using a fork, lightly prick (or dock) the bottom of the pie crust all over to allow steam to escape while baking. Bake 14 to 16 minutes, or until lightly browned and cooked through. Transfer to a cooling rack and let stand about 30 minutes, or until room temperature.

2 Make the caramel peanuts

Meanwhile, roughly chop the peanuts. Line a plate with parchment paper. In a medium pan (nonstick, if you have one), combine the chopped peanuts, caramel shards, and 2 tablespoons of the cream (shaking the packet before opening). Cook on medium-high, stirring constantly, 6 to 9 minutes, or until the caramel is melted and the peanuts are thoroughly coated. Transfer to the prepared plate; immediately sprinkle with flaky sea salt if desired. Let cool completely. (Store in an airtight container with the parchment if making in advance.)

3 Make the filling & set the pie

Once the crust has cooled, in a bowl, combine the chocolate chips, a pinch of salt, and 2 tablespoons of water. Working in 30 second increments, microwave on high, stirring in between, until melted and smooth (or melt in a small pot on the stove, then transfer to a bowl). Add the espresso pastry cream; whisk to combine. Add the filling to the cooled pie crust and spread into an even layer. Refrigerate about 2 hours (or overnight), or until set and chilled.

4 Make the whipped cream & serve your dish

(If you refrigerated the pie overnight, remove from the fridge at least 1 hour before serving to bring to room temperature.) When ready to serve, place the remaining cream in a medium bowl (or the bowl of stand mixer). Whisk constantly, 2 to 3 minutes (if using a hand mixer or stand mixer, beat on high 2 minutes), or until stiff peaks form. Serve the set pie topped with the whipped cream and caramel peanuts. Enjoy!

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Chocolate Espresso Pie