Combine all Crust ingredients and press into the bottom of a 9-inch pie plate.
Bake for 8-10 minutes, then let cool.
In a saucepan, combine all Filling ingredients except Vanilla Extract. Heat over medium heat, stirring constantly, until chocolate is melted and smooth.
Remove from heat and stir in Vanilla Extract.
Pour filling into the cooled crust.
Refrigerate for at least 4 hours, or until set.
For the Topping, combine all Topping ingredients except Sea Salt in a saucepan. Heat over medium heat, stirring constantly, until chocolate is melted and smooth.
Pour topping over the chilled pie and spread evenly.
Sprinkle with flaky Sea Salt.
Refrigerate for another 30 minutes to allow topping to set.
Ingredients
8
1 3/4 cups175 gChocolate Wafer Cookies-crushed
7 tbsp103 gUnsalted Butter-melted
1 (14 oz) can397 gSweetened Condensed Milk
1 cup240 mLHeavy Cream
5 oz142 gBittersweet Chocolate-chopped
1 tsp5 mLVanilla Extract
1 tsp5 mLInstant Espresso Powder
1 cup240 mLHeavy Cream
6 oz170 gBittersweet Chocolate-chopped
2 tbsp30 mLCorn Syrup
1 tbsp15 mLUnsalted Butter
Pinch1 gSea Salt-flaky
Equipment
9-inch pie plate
Saucepan
Mixing bowl
Instructions
Preheat oven to 350°F (175°C).
Combine all Crust ingredients and press into the bottom of a 9-inch pie plate.
Bake for 8-10 minutes, then let cool.
In a saucepan, combine all Filling ingredients except Vanilla Extract. Heat over medium heat, stirring constantly, until chocolate is melted and smooth.
Remove from heat and stir in Vanilla Extract.
Pour filling into the cooled crust.
Refrigerate for at least 4 hours, or until set.
For the Topping, combine all Topping ingredients except Sea Salt in a saucepan. Heat over medium heat, stirring constantly, until chocolate is melted and smooth.
Pour topping over the chilled pie and spread evenly.
Sprinkle with flaky Sea Salt.
Refrigerate for another 30 minutes to allow topping to set.
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