Talk about a dreamy dessert. This Mile High Chocolate Espresso Cream Pie just might be your next favorite dessert. With its crispy chocolate sandwich cookie crust, its rich chocolate pudding layer and it’s espresso and whipped cream layer then topped with chocolate shavings make this pie a perfect creation.

This pie is a chocolate lovers dream, and I should know, I am a chocolate lover. But I have to say I am sort of a chocolate snob. The only chocolate I really enjoy is dark chocolate and I have to say, the darker the better. The best part, not only is dark chocolate delicious, it also has health benefits. Now I’m not going to say that this pie is healthy but I will say that is taste so good and makes me so happy which in turn adds to my health. That sounds like it makes sense, right? To tell you the truth, when I am eating this pie, health is the last thing on my mind. All I can think about is how much I love it.

Tips For Making This Pie

To make the crust, I use a chocolate sandwich cookie, filling and all. A food processor is the best tool for this job. Pulsing the cookies in a food processor will produce a fine crumb.
When making the chocolate pudding filling, it is best to cook over medium heat and to stir the mixture constantly until mixture starts to thicken and become a pudding consistency.
Whenever I make any dessert containing chocolate, I always add espresso powder. It will enhance the chocolate flavor.
When whipping the the two creams ( espresso cream and the whipped cream ) make sure not to over mix. Over mixing will result in the cream turning to butter and a layer of butter would not taste good in this pie.

Why I Love ThIs Pie

This is a NO BAKE pie.

It has deep rich chocolate flavor. Between the chocolate sandwich cookie crust, and the chocolate pudding, the chocolate flavor is unmistakable.
This pie has a layer of espresso flavored whipped cream between the chocolate pudding and the regular whip cream, which adds to the depth of the flavor.
This pie is super easy to make.

How To Make Mile High Chocolate Espresso Cream Pie

To the bowl of a food processor fitted with a blade attachment add the chocolate sandwich cookies and pulse until pulverized.

Add the melted butter and espresso powder, mix to combine.

Firmly press the cookie crumbs to the bottom of a 9” pie plate to form a crust. Place in the refrigerator until ready to use.

To make the pudding, whisk together the cornstarch, cocoa powder and espresso powder until combined.

Add the 1 cup of milk and mix to combine.

To a saucepan over medium heat, add the remaining milk and sugar and cook to a gentle boil until sugar has dissolved.

Add the chocolate mixture and cook stirring constantly until the mixture thickens to a pudding consistency about 5 to 10 minutes.

Remove from heat and add the chopped chocolate, vanilla extract and butter and mix until combined and mixture is smooth.

Pour the pudding into the chilled crust and return to the refrigerator to chill once again.

While the pie is chilling, it is time to make the whipped creams. Start by making the espresso whipped cream. To the bowl of a stand mixer fitted with a whisk attachment, add the heavy whipping cream, sugar, espresso powder and pure vanilla extract. Start whisking on medium speed slowly making your way to high, making sure not to over mix. If the cream is over mixed it will turn to butter. Mix until stiff peaks form. Spread the whipped espresso cream to the top of the chilled pie, covering all of the pudding but leaving the crust exposed. Chill pie for two hours or until it firms up.

Right before you are ready to serve, you will make the regular whipped cream. To the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, pure vanilla extract and sugar and whisk until stiff peaks form. Pile the regular whipped cream on top of the chilled pie to cover. Top with chocolate shavings and serve.