Ingredients
For 8 servings:
Crust:
- 1 1/2 cups (150 g) chocolate cookie crumbs (e.g., Oreos or graham crackers)
- 1/4 cup (60 g) unsalted butter, melted
Filling:
- 1/2 cup (120 ml) freshly brewed espresso (cooled to room temperature)
- 2 tbsp coffee liqueur (e.g., Kahlúa)
- 1 tbsp vodka
- 1 cup (240 ml) heavy whipping cream
- 1/2 cup (120 ml) sweetened condensed milk
- 1 tsp vanilla extract
- 1 tbsp unsweetened cocoa powder
Topping:
- 1 cup (240 ml) heavy whipping cream
- 2 tbsp powdered sugar
- 1 tbsp coffee liqueur (optional)
- Shaved chocolate or cocoa powder, for garnish
Instructions
- Prepare the Crust:
- Mix chocolate cookie crumbs with melted butter in a bowl until well combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
- Chill in the refrigerator for 15–20 minutes or until firm.
- Make the Filling:
- In a medium bowl, combine espresso, coffee liqueur, vodka, and vanilla extract. Set aside.
- In a separate large bowl, whip heavy cream until soft peaks form. Gradually fold in the sweetened condensed milk and cocoa powder until smooth.
- Slowly mix in the coffee mixture until fully incorporated.
- Assemble the Pie:
- Pour the filling into the chilled crust, smoothing the top with a spatula.
- Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
- Prepare the Topping:
- In a bowl, whip heavy cream with powdered sugar and optional coffee liqueur until soft peaks form.
- Serve:
- Spread or pipe the whipped cream topping over the pie.
- Garnish with shaved chocolate or a dusting of cocoa powder.
Tips:
- For a non-alcoholic version, substitute coffee liqueur and vodka with additional espresso or vanilla extract.
- Serve slices with a drizzle of chocolate syrup for extra indulgence.