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Homemade Chocolate Espresso Ganache Pie Recipe photo

Chocolate Espresso Ganache Pie Recipe

This Chocolate Espresso Ganache Pie is a show-stopping dessert! Rich chocolate meets a hint of espresso in a nutty almond flour crust.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 3 cups almond flour 288g
  • 1/2 teaspoon baking soda 3g
  • 1/4 teaspoon kosher salt
  • 4 tablespoons butter cold, diced (or coconut oil)
  • 1 tablespoon maple syrup 20g
For the Ganache:
  • 12 ounces chocolate chips 340g
  • 4 tablespoons butter
  • 1 cup heavy cream 238g
  • 2 tablespoons espresso powder 14g
  • 2 tablespoons maple syrup 40g
  • 1/4 teaspoon kosher salt 0.6g

Equipment

  • Food processor
  • 9-inch pie dish
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula

Method
 

Cooking Instructions:
  1. Step 1: Prepare the Crust - In a food processor, combine the almond flour, baking soda, and kosher salt. Pulse briefly to mix. Add the cold diced butter (or coconut oil) and maple syrup. Pulse until the mixture resembles coarse crumbs.
  2. Step 2: Form the Crust - Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Use the back of a measuring cup or your fingers to ensure an even layer. Prick the bottom with a fork to prevent bubbling.
  3. Step 3: Bake the Crust - Preheat your oven to 350°F (175°C). Bake the crust for about 10-12 minutes or until lightly golden. Remove from the oven and let it cool completely.
  4. Step 4: Make the Ganache - In a medium saucepan over low heat, combine the chocolate chips and 4 tablespoons of butter. Stir gently until melted and smooth.
  5. Step 5: Add the Cream and Espresso - In a separate bowl, whisk together the heavy cream, espresso powder, maple syrup, and kosher salt. Gradually pour the cream mixture into the melted chocolate, whisking until completely combined and smooth.
  6. Step 6: Fill the Pie Crust - Pour the ganache mixture into the cooled almond flour crust, spreading it evenly. Tap the dish gently on the counter to remove any air bubbles.
  7. Step 7: Chill the Pie - Refrigerate the pie for at least 2 hours, or until the ganache is set. This allows the flavors to meld beautifully.
  8. Step 8: Serve and Enjoy! - Slice the pie into wedges and serve chilled. For an extra touch, consider topping with whipped cream or a dusting of cocoa powder.

Notes

  • Make the pie a day in advance for best results.
  • Store covered in the fridge for up to 3 days.
  • Freeze slices tightly wrapped for up to a month.