Chocolate Espresso Pie with Whipped Cream & Caramel Tuile
Dessert

Chocolate Espresso Pie

with Whipped Cream & Caramel Tuile

45 MIN
$22.99 6 Servings
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From the Test Kitchen

Here, buttery, flaky pie crusts are filled with an irresistible chocolate-espresso cream mixture, then topped with homemade whipped cream and thin, crunchy pieces of baked caramel tuile.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    460 Cals (est.)
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ingredients
Chocolate Espresso Pie with Whipped Cream & Caramel Tuile
Title
  • 2 Pie Crusts
  • 1 cup Espresso Pastry Cream
  • ¾ cup Cream
  • 4 oz Semi-Sweet Chocolate Chips
  • ¼ cup Caramel Shards
Bake the pie shells
1 Bake the pie shells

Place an oven rack in the center of the oven, then preheat to 375°F. Place the pie crusts on a sheet pan, leaving them in their tins. Bake 10 to 12 minutes, or until lightly browned and cooked through. Transfer to a cooling rack and let stand about 10 minutes, or until room temperature.

2 Make the filling & set the pies

Once the crusts have cooled about 5 minutes, 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. Divide the filling between the cooled pie crusts and spread into an even layer. Refrigerate about 2 hours (or overnight), or until set and chilled.

Make the filling & set the pies
Make the caramel tuile
3 Make the caramel tuile

While the pies set, line a sheet pan with parchment paper. Place half the caramel shards (you will have extra) on the parchment and spread into an even layer. Bake 7 to 9 minutes, or until the caramel is melted, dark brown, and the bubbling has mostly subsided. Remove from the oven and let cool completely, then carefully break into bite-sized pieces (store in an airtight container if making in advance).

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 cream (shaking the packet before opening) 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 about 2 minutes), or until stiff peaks form. Top the set pies with the whipped cream and caramel tuile pieces (garnish with flaky sea salt if desired). Enjoy!

Make the whipped cream & serve your dish
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