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Almond Flour Crust
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Chocolate Mocha Pie with Almond Flour Crust

This is a chocolate cream pie with espresso powder and an almond flour crust.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 minute
Total Time 31 minutes
Servings 8
Author Cookie Madness

Ingredients

Almond Flour Crust

  • 2 cups almond meal or blanched almond flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon optional
  • 5 tablespoons unsalted butter or salted lightly melted

Mocha Filling

  • 3/4 cup sugar 150 grams
  • 1/4 cup cornstarch 30 grams
  • 1 tablespoon espresso powder
  • 1 tablespoon flour all-purpose**
  • 1 tablespoon cocoa powder
  • 1/4 teaspoon salt
  • 2 ½ cups half & half
  • 4 egg yolks
  • 2 tablespoons unsalted or salted butter
  • 2 oz chopped unsweetened chocolate I used Lindt 95%
  • 1 teaspoon vanilla extract

Instructions

  • Mix the almond flour, sugar and salt (and cinnamon, if using) together in a large bowl, then pour in melted butter and stir until moistened. Press mixture into bottom and up sides of a 9 inch pie dish. Chill for 2 hours.
  • Meanwhile, combine the sugar, cornstarch, espresso powder, flour, cocoa powder and salt in a 2 quart (3 quart would be okay too) saucepan. Whisk in ½ cup of the half & half until smooth, then whisk in the remaining 2 cups. Whisk in the 4 egg yolks.
  • Set saucepan over medium heat and whisk constantly until mixture boils and thickens. After it thickens, continue cooking and stirring for two minutes, allowing mixture to boil gently. Don’t skip the extra 2 minutes. Cooking the filling for an extra 2 minutes is theoretically supposed to deactivate the amylase in the egg yolk which unravels the starch molecules and causes filling to go from thick to thin again.
  • Remove from heat and stir in the chocolate and butter until smooth. Allow the mixture to cool slightly (only about a minute) then stir in the vanilla. Transfer to a bowl and cover with plastic wrap to prevent a skin from forming. Let cool for about 30 minutes at room temperature, then transfer to refrigerator to cool and chill (will take about 2 to 3 hours)
  • Scrape the filling into the pie shell and smooth it out with the back of a spoon. Spread lightly sweetened whipped cream or whipped topping over the top.
  • I

Notes

haven’t tested this filling with gluten-free flour, but I think using 1 T. of gluten free flour blend instead of wheat flour would work, should you need to make the flour gluten free. The filling is already pretty stiff from the cornstarch and egg yolks. You might be able to get away with just leaving it out completely. For the crust, you can use almond meal, almond flour or a mixture of other nut flours.