Chocolate and Espresso Pudding Cream Pie

Chocolate and Espresso Pudding Cream Pie | butter and briocheChocolate and Espresso Pudding Cream Pie | butter and brioche

“My hours are married to shadow.” – Sylvia Plath, excerpt from The Colossus 

I am so excited to be sharing this recipe with you today. It’s no secret that I love using the rich and strong flavour of espresso in my cooking, and recently, more often than not, I have found myself incorporating it into more and more of my baked goods.

So, I was ecstatic when the kind people at Di Bella Coffee  reached out a few weeks ago with the proposition to create a recipe utilising their wonderful product. I immediately agreed – because not only do I love drinking their coffee but I also love baking with it.

Chocolate and Espresso Pudding Cream Pie | butter and brioche

Pie has been on my mind lately. The last pie I made was this Dark Chocolate Mint Julep Pie for Kentucky Derby Day…and I feel like now is the right time for another rich and decadent pie to appear on my kitchen table, and on the pages of the blog.

I cannot remember the first time that I tried the combination of chocolate and espresso, though what I do know is that it is one of those classic flavour pairings that I frequently return to.  The two ingredients when paired together are pure perfection.

Chocolate and Espresso Pudding Cream Pie | butter and briocheChocolate and Espresso Pudding Cream Pie | butter and brioche

This all leads to the creation of the resulting Chocolate and Espresso Pudding Cream Pie…which, I am happy to report was just as revolutionary and delicious as I hoped it would be.

Chocolate and Espresso Pudding Cream Pie | butter and brioche

Chocolate and Espresso Pudding Cream Pie unites the rich taste of Di Bella Coffee with the decadent flavour of bittersweet dark chocolate. A flaky chocolate and espresso pie crust is filled with an almost impossibly smooth chocolate espresso pudding which is chilled until the pudding sets and the flavours meld and develop. The pie is then topped with a generous amount of fluffy whipped cream, drizzled in a thick layer of chocolate espresso sauce and then finally scattered with a flourish of chocolate shavings and a dusting of dark cocoa powder.

Chocolate and Espresso Pudding Cream Pie | butter and briocheChocolate and Espresso Pudding Cream Pie | butter and brioche

The chocolate and espresso ratio is just right too – the addition of Di Bella Coffee  used is as rich and flavourful as you might imagine though it’s neither too overwhelming nor overpowering.  Upon first bite, my taste buds were pleasantly hit by the dark chocolate, and then the espresso slowly began to intertwine and seep…leaving a perfectly delicious resulting taste on my palette.

Chocolate and Espresso Pudding Cream Pie | butter and brioche

I wanted to make sure that I loved the Di Bella Coffee before I wrote about it, and I’m happy to report that I found it to be a great addition to my kitchen. So here’s the recipe. I’m sold on this pie. It’s easy, it’s creamy and it’s very decadent. True “adult” indulgence on every level.

Chocolate and Espresso Pudding Cream Pie | butter and briocheChocolate and Espresso Pudding Cream Pie | butter and brioche

Chocolate and Espresso Pudding Cream Pie
Serves: 9 inch / 22 cm round pie
Chocolate and Espresso Pie Crust:
  • 1 cup all-purpose flour
  • ¼ cup dutch processed cocoa powder
  • 2 tsp. granulated sugar
  • 1 tsp. finely ground Di Bella Coffee espresso powder
  • 1 tsp. salt
  • 1 stick / 115 grams cold unsalted butter, cut into ½ inch / 1 ½ cm cubes
  • ½ cup ice cold water
  • 2 tbsp. apple cider vinegar
  • ½ cup ice
  • 1 egg white mixed with 1 tsp. water, for the glaze
Chocolate Espresso Pudding Filling:
  • 1 cup packed light brown sugar
  • ½ cup dutch processed cocoa powder
  • ⅓ cup corn starch
  • 1 tbsp. finely ground Di Bella Coffee espresso powder
  • ½ tsp. salt
  • 3 cups whole milk
  • 4 ounces / 115 grams dark chocolate, finely chopped
  • 1 tbsp. unsalted butter
  • 1 tbsp. vanilla extract
Whipped Cream Topping:
  • 1 ½ cups heavy cream
  • 1 tsp. vanilla extract
  • 3 tbsp. icing (confectioners’) sugar
Chocolate Espresso Sauce:
  • 2 ounces / 55 grams dark chocolate, finely chopped
  • 1 tsp. finely ground Di Bella Coffee espresso powder
  • 1 tbsp. dutch processed cocoa powder
  • ½ cup heavy cream
Chocolate and Espresso Pie Crust:
  1. In a large bowl, mix the flour, cocoa powder, sugar, espresso and salt. Add the butter pieces and coat with the flour mixture then using a pastry scraper, begin to cut the butter into the flour until mostly pea sized pieces remain.
  2. Combine the water, apple cider vinegar and ice in a measuring cup or small bowl. Sprinkle 2 tbsp. of this mixture over the flour and mix and cut in with a bench scraper until incorporated. Continue to add 1 to 2 tbsp. of the ice water at a time until the dough just comes together.
  3. Using your hands bring the dough together, sprinkling any dry bits with droplets of water if needed. Shape into a disc, cover in plastic and refrigerate for at least 1 hour, or overnight.
  4. Once chilled, remove the plastic wrap and let the dough thaw for 10 minutes before rolling it out on a lightly floured surface until it is 2 to 3 inches / 5 to 7 cm larger than the pie dish you are using, about ⅛ inch / .3 cm in thickness.
  5. Gently fit the dough into your buttered pie dish then neatly trim off any ragged edges. Tightly pinch and crimp the excess over-hanging dough, cover with plastic wrap and chill for a further 30 minutes.
  6. Meanwhile, pre-heat the oven to 425 F / 220 C and place a baking tray in the center rack of the oven.
  7. Once chilled, use a fork to prick the bottom and sides of the dough, 15 to 20 times. Tightly cover with aluminium foil and freeze until solid, about 10 minutes. Once solid, pour pie weights or beans into the pan and spread them so that they are concentrated in the center.
  8. Place the pie on the pre-heated baking tray and bake for 20 minutes. Remove the pie from the oven, lift off the foil and weights, and let the crust cool for a few minutes. Use a pastry brush to coat the bottom and sides of the crust with a thin layer of the egg white glaze to moisten. Return the pan back to the tray and bake for 8 to 10 more minutes, or until crisp and browned. Remove and let cool completely before filling.
Chocolate Espresso Pudding Filling:
  1. For the filling, in a medium saucepan, whisk together the brown sugar, cocoa powder, corn starch, espresso and salt. Slowly whisk in 1 cup of the milk until smooth. Then, in a steady stream, whisk in 2 cups of the milk and mix until combined and glossy.
  2. Set the pan over medium-low heat and cook, whisking frequently, until the mixture has thickened, about 10 minutes. Bring to a simmer, reduce the heat to low, and cook, whisking constantly, for 2 minutes or until the mixture is thick enough to coat the back of a spoon and leaves a trail.
  3. Remove the pan from the heat and immediately add in the chopped chocolate, butter and vanilla. Stir until the chocolate and butter are completely melted. Strain the mixture through a fine-mesh sieve and into a medium bowl then cover with plastic wrap so that the plastic touched the surface of the pudding. Refrigerate until chilled, about 2 hours.
Whipped Cream Topping:
  1. For the whipped cream, in the bowl of an electric mixer fitted with the whisk attachment, beat the cream, vanilla extract and icing (confectioners’) sugar. Beat until soft but firm peaks form, 4 to 5 minutes.
Chocolate Espresso Sauce:
  1. Combine the finely chopped dark chocolate, espresso and cocoa powder in a small bowl. Set aside.
  2. Heat the cream in a small saucepan. Bring to a boil over medium-high heat, stirring frequently. When the mixture is at a light boil, pour it into the bowl containing the chocolate. Let sit for a minute before whisking the mixture until glossy and smooth.
  1. To assemble the pie, spoon the chilled chocolate espresso pudding filling into the pre-baked pie crust. Top with the whipped cream, chocolate espresso sauce and sprinkle generously with chocolate and cocoa powder if desired. The pie can be chilled until ready to serve.
Chocolate Espresso Pudding Filling adapted from Joy the Baker.

This post is sponsored by Di Bella Coffee. All opinions are as always, my own.


  • Reply Carl K April 11, 2017 at 4:10 am

    Bookmarked! Looks like a super tasty recipe and the photography is top notch too. I love chocolate and coffee flavors together!

  • Reply FoodGeekGraze August 13, 2015 at 5:57 am

    thalia, i chose the apartment i presently reside in based upon the location of my favorite coffee shops. need i say more about how much i, like you, freak over the brew, yes? this share… i die.

  • Reply Bintu @ Recipes From A Pantry July 31, 2015 at 9:54 am

    T – you really need to be teaching me photograpy classes

  • Reply Andreea July 30, 2015 at 3:12 pm

    I love using coffee when baking too, I think it is delicious! This pie looks amazing, can`t wait to try something similar! By the way, I love your website and the concept of your blog. I am going to subscribe, to make sure I dn`t miss anything. Stay in touch! Kisses

  • Reply rika July 30, 2015 at 3:46 am

    I want to try this recipe. I love pudding, chocolate and I love espresso

  • Reply Louise | Cygnet Kitchen July 29, 2015 at 7:58 pm

    If this isn’t heaven on a plate, Thalia, I don’t know what is! You make the most wonderful creations and this is no exception. I want some now!! xx

  • Reply mjskitchen July 28, 2015 at 1:54 am

    That has to be the most divine chocolate cream pie I have ever seen. Perfection! Just added espresso powder to my grocery list. I have to made this! Thanks for sharing this awesome pie!

  • Reply Anna July 27, 2015 at 5:53 pm

    Wow! I love the flavor combination of this, and it’s so gorgeous. Your photos make me want to run into the kitchen and start baking!

  • Reply Helen @ Scrummy Lane July 26, 2015 at 7:01 pm

    Oh my goodness … that crust!! This pie sounds like a real work of art, Thalia. And the photos … stunning, as usual! 🙂

  • Reply Waylon Carpenter July 26, 2015 at 3:03 pm

    I’m really into cooking lately. My girlfriend’s been asking me baking a lot. And the best thing about being a cooking man is that you’re the only man she love. I mean the only baker she loves. Anyway, just want to say that this recipe is incredible. I definitely have to try it out!

  • Reply Julie @ Running in a Skirt July 25, 2015 at 12:40 pm

    What a beautiful pie! I love the flavors of a strong espresso in something like this. You nailed it!

  • Reply Sweet and Savoury Pursuits July 25, 2015 at 2:23 am

    This pie looks so delicious, love the flavour combo of chocolate and espresso!

  • Reply Annie @ The Garlic Diaries July 24, 2015 at 10:15 pm

    This looks absolutely amazing, Thalia! I am totally drooling over here. Can’t wait to try!

  • Reply Chris Scheuer July 24, 2015 at 8:02 pm

    This looks amazing, a perfect dinner party dessert!

  • Reply Bach @ Taste Chronicles July 24, 2015 at 9:23 am

    You had me at “espresso”! This looks delicious!

  • Reply Emanuele @ guyslovecooking July 23, 2015 at 1:21 pm

    well, as an Italian I can only agree with the coffee experience you suggest. Drinking espresso is magical, baking with it is magnificent.
    Good choice!!!

  • Reply Sofia Clara July 23, 2015 at 6:55 am

    this looks pretty scrumptious!

  • Reply Meagan @ The F&B Department July 23, 2015 at 5:42 am

    Chocolate and espresso are a match made in heaven! And if you love Di Bella Coffee, it must be awesome. I will have to try some. Thalia, this pie is absolutely gorgeous, especially with that cloud of whipped cream!!!

  • Reply Amy @ Fearless Homemaker July 22, 2015 at 7:37 pm

    Oh, this looks divine! Espresso and chocolate IS one of the world’s most delicious combinations, and this pie looks so so so good. I’m craving a little mid-afternoon sweet, and I so wish I had a slice of this. Mmmm.

  • Reply felicia | Dish by Dish July 22, 2015 at 5:56 pm

    This is beautiful! And I love when coffee is used in cakes! Can’t get a better combination than that. Glad the Di Bella people reached out to you – you definitely do justice to their product! 🙂

    Sending much love,

  • Reply Diana July 22, 2015 at 8:44 am

    Oh my God Chocolate and Espresso I love the combination!! Also love the photography, beautiful!

  • Reply Sarah | Drool-Worthy July 22, 2015 at 3:16 am

    Chocolate and espresso! It looks so creamy and wonderful. I think it’s about time there’s something like this on my table too 🙂

  • Reply Caroline @ Shrinking Single July 22, 2015 at 12:02 am

    Oh I would love a slice of that now! I keep meaning to try coffee in cooking and never seem to get around to it. I must put this at the top of my to try list.

  • Reply Emily July 21, 2015 at 4:57 pm

    Bet that espresso and chocolate are just so so wonderful in this! Looks magical!

  • Reply Shiran @ Pretty. Simple. Sweet. July 21, 2015 at 2:25 pm

    I really love the espresso flavor in my cakes and cookies, too! Especially in chocolate desserts. This pudding cream pie looks divine!

  • Reply Medha @ Whisk & Shout July 21, 2015 at 1:50 pm

    The texture of this looks silky and divine! Pinning 🙂

  • Reply lynsey | July 21, 2015 at 11:45 am

    Wow… i love this! Such a good looking post. It looks super amazing Thalia!! xo

  • Reply Traci | Vanilla And Bean July 21, 2015 at 5:04 am

    This is so luscious, rich and chocolatey; a perfect pairing of flavors and textures. Chocolate and espresso is such a natural combination. Pairing them only makes their flavors more decadent and crave-worthy! And this pie is a great recipe because it’s one of those pies that can be made and enjoyed year round – chocolate never goes out of season! And your chocolate espresso sauce? Oh my goodness!! Thank you for this, Thalia!

  • Reply Sarah July 21, 2015 at 4:26 am

    Gah this is stunning Thalia! I absolutely love the espresso idea. So much yum on this page.

  • Reply Dini @ The Flavor Bender July 21, 2015 at 1:56 am

    I am enamoured by this… It is so beautiful and so decadent! It’s the kind of pie I would make myself eat in one sitting because I would feel too sad to leave it for someone else… I could use a date night with this chocolate espresso pie!!

  • Reply zerrin July 20, 2015 at 10:07 pm

    This looks heavenly! Would love to have a big slice!

  • Reply Beeta @ Mon Petit Four July 20, 2015 at 8:15 pm

    This pie looks absolutely gorgeous, Thalia! It’s funny, while there are tons of Oreo pies or chocolate candy bar-turned-pies all over the internet, it’s rare to find a truly rich and authentic chocolate pie like this. I love that you used dark chocolate and espresso. I admit that I too have just started using espresso more. I used to always use a little bit with chocolate because of the way it enhances the chocolate flavor in baked goods, but I’ve been experimenting a lot with adding its powder form and just using stronger doses for a more pronounced flavor. Like you, I adore the combo. I can’t wait to give this recipe a try – it looks divineee<3

  • Reply Stephanie July 20, 2015 at 7:48 pm

    I love any dessert with espresso and this one sounds so incredible not to mention it’s gorgeous!!!

  • Reply Rachelle @ Beer Girl Cooks July 20, 2015 at 7:33 pm

    Wow Thalia! This pie is so sinfully decadent and gorgeous!

  • Reply Ana Fernandez July 20, 2015 at 6:15 pm

    Oh y gosh this recipe!!! I mean is just like everything that I love in the world together in the best convo ever!!

  • Reply Christin@SpicySouthernKitchen July 20, 2015 at 5:10 pm

    Looks so creamy and delicious!

  • Reply marcie July 20, 2015 at 4:16 pm

    I love using espresso wherever I can (and obviously I love drinking it too). 🙂 This pie looks sinfully good, Thalia — this is one dessert I wouldn’t be able to resist!

  • Reply Katalina @ Peas and Ponies July 20, 2015 at 3:45 pm

    Amazing creamy, delicious, heavenly goodness. Ij ust want to face pant into this pie and lick all tat chocolate Love it!

  • Reply April@ Girl Gone Gourmet July 20, 2015 at 2:30 pm

    Wow!!! Pure decadence on a plate – I also love the coffee/chocolate combo. It’s a match made in heaven 🙂

  • Reply Françoise La Prune July 20, 2015 at 8:19 am

    This looks absolutely decadent and love the combination of espresso and chocolate!

  • Reply Justine July 20, 2015 at 7:59 am

    Holy wow! This looks fabulous! Great use of espresso! And you can never ever have too much pie!

  • Reply Claudia | Breakfast Drama Queen July 20, 2015 at 7:18 am

    Wow, this is gorgeous! I love how coffee makes chocolate so much more intense 🙂

  • Reply Jessica | A Happy Food Dance July 20, 2015 at 5:14 am

    Well this just looks sinful – I love a good chocolate pie and chocolate and coffee go so well together!

  • Reply Angie @ Friday is Cake Night July 20, 2015 at 3:33 am

    Face plant, into pie!

  • Reply Abbe @ This is How I Cook July 20, 2015 at 2:41 am

    This is decadent just looking at it! Can’t wait to give it a go when I get a diet reprieve! Reading blogs is just killing my willpower!

  • Reply Denise | Sweet Peas & Saffron July 20, 2015 at 2:27 am

    There is no better combination in this world than coffee and chocolate, and you’ve totally nailed it with this pie! Pass me a fork!

  • Reply Kathryn @ The Scratch Artist July 19, 2015 at 11:41 pm

    This is stunning! I pinned your photo to my Pinterest board “last meal” because it is exactly what I would order! Thank for sharing and writing such a luscious, decadent description.

  • Reply All that's Jas July 19, 2015 at 11:31 pm

    Just when I thought I tried every pie flavor there is, you come up with this one! 🙂 Sounds amazing!

  • Reply Sabrina July 19, 2015 at 11:19 pm

    This looks amazing! Love it 🙂

  • Reply Cheyanne @ No Spoon Necessary July 19, 2015 at 10:56 pm

    Wowza, Thalia! This is such a gorgeous pie! I’m completely smitten and drooling over the photography and your description! This pudding pie sounds splendidly scrumptious! While I can’t eat it as is because of my cocoa allergy, I KNOW my husband will LOVE (and devour) this!! This will probably cause immense jealousy in me, and I will have to make this with white chocolate as a substitute.. but that’s fine because then I won’t have to share! ♡ Cheers, my dear!!!

  • Reply Katrina @ Warm Vanilla Sugar July 19, 2015 at 10:49 pm

    Absolutely delicious! This tart sounds incredible!

  • Reply Abby July 19, 2015 at 9:53 pm

    This pie is STUNNING, Thalia! LOVE. <3

  • Reply June @ How to Philosophize with Cake July 19, 2015 at 8:50 pm

    I just love rich pies like this! Chocolate + espresso sounds like a perfect pie flavor 🙂

  • Reply Michelle @ Hummingbird High July 19, 2015 at 8:30 pm

    Wow, this is beautiful! I actually gasped when I saw it in my reader. I can only imagine how creamy and luscious it must be!

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