Chocolate Pie
  • 1 baked pie shell
  • 2 egg yolks
  • 1 c sugar
  • ½ c baking cocoa
  • 3 Tb cornstarch
  • ¼ tsp salt
  • 1 tsp instant espresso powder
  • 2 c milk
  • 1 Tb butter
  • 1 tsp vanilla
  • Whipped cream for serving
  1. To begin, set your pie shell on the counter and have it ready. In a small bowl, beat your egg yolks. Set aside. Have your vanilla and butter ready. In a saucepan, stir together the sugar, cocoa, cornstarch, salt and espresso powder. Pour in the milk. Stir together and cook over medium heat until the mixture thickens and begins to bubble. Make sure you stir continually. Let it boil for 1 minute and remove from heat. While whisking the egg yolks, slowly ladle in about a half cup or more of the chocolate mixture to temper the eggs. Pour all of the egg mixture back into the saucepan. Return it to the heat, and continue to cook and stir. Bring in back up to a gentle boil and let it bubble for another minute. Remove from heat. Stir in the butter and vanilla until completely mixed in. Pour the filling into your baked pie crust. Allow it to come to room temperature and then chill in the fridge for at least one hour. Serve with whipped cream. Enjoy!
Be sure to use instant espresso powder, not espresso beans. If you can not find espresso powder, instant coffee can be substituted - simply double the amount.
Recipe by Cosmopolitan Cornbread at