Expresso Martini Pie

Active Time: 1 hour 5 minutes | Bake Time: 12-14 minutes | Chill Time: 4 hours | Total Time: 5 hours 55 minutes Serves: 10

Why I Love This Dessert

For espresso martini lovers, this dessert is your favorite cocktail in pie form! It delivers the perfect balance of rich, silky chocolate, bold espresso, and smooth liquor, creating a truly decadent experience. Each bite is a celebration of flavors—the bittersweet chocolate melts in your mouth, while the coffee and liquor provide a luxurious kick. It’s the ultimate indulgence for coffee and dessert enthusiasts alike, perfect for special occasions or as the centerpiece of any dinner party.

Ingredients

Chocolate Cookie Crust

• 2 cups finely crushed chocolate teddy grahams (or Oreo cookies for variety)

• 1 tablespoon granulated sugar

• 1/2 teaspoon kosher salt

• 1/2 cup (4 ounces) unsalted butter, melted (2x the original amount)

Filling

• 8 ounces 60% cacao bittersweet chocolate, chopped (about 1 1/2 cups)

• 3 large eggs

• 1 cup granulated sugar

• 5 tablespoons Kettle One Espresso Martini premix (replacing Kahlúa)

• 2 tablespoons vodka

• Omitted: 1 tablespoon finely ground espresso powder (already included in the premix)

• 1/4 teaspoon kosher salt

• 1/2 cup (4 ounces) unsalted butter, softened and cut into 1/2-inch pieces

• 1 cup cold heavy whipping cream

Whipped Cream Topping

• 1 1/2 cups cold heavy whipping cream

• 6 tablespoons powdered sugar

• 1/2 teaspoon finely ground espresso powder, optional for garnish

• 1/2 teaspoon vanilla extract

• 1/8 teaspoon kosher salt

• 3 tablespoons coffee liqueur or Kettle One Espresso Martini premix

• Espresso beans or chocolate shavings, for garnish

Instructions

1. Crust

   • Preheat oven to 350°F. Combine crushed teddy grahams (or Oreos), sugar, and salt in a medium bowl.

   • Stir in melted butter until the mixture is evenly moistened.

   • Press mixture into the bottom and sides of a 9-inch pie plate.

   • Bake for 12-14 minutes until fragrant and set. Cool completely.

2. Filling

   • Melt chocolate over a double boiler, stirring occasionally. Set aside.

   • In a heatproof bowl, whisk eggs and sugar over simmering water until pale, thickened, and reaches 160°F (about 10-15 minutes).

   • Transfer to a stand mixer and whisk until cooled, thick, and pale (5-8 minutes).

   • Add Kettle One Espresso Martini premix, vodka, and salt. Mix until combined.

   • Gradually beat in melted chocolate. Add softened butter, a few pieces at a time, until fully incorporated.

   • Whip cream in a separate bowl until stiff peaks form. Gently fold into chocolate mixture.

   • Spoon into the cooled crust and refrigerate until firm (at least 4 hours).

3. Whipped Cream Topping

   • Beat cream, powdered sugar, vanilla, and salt until soft peaks form.

   • Add coffee liqueur or espresso premix and whip to medium-stiff peaks.

   • Spread over pie. Garnish with espresso beans or chocolate shavings.

Notes

• Pie Crust:

  • To crush cookies for the crust, pulse them in a food processor until finely ground, about 30 seconds.

  • If using Oreos instead of Teddy Grahams, remove the cream filling before crushing. The crust texture works best with just the cookie portion.

• The Filling:

  • Since the filling is not baked, our test kitchen calls for heating the eggs and sugar over a water bath to 160°F to prevent any risks of consuming raw eggs. Make sure to whisk constantly during this process to ensure the egg mixture cooks evenly. This process will take 10 to 15 minutes, but you can use an electric hand mixer if you prefer.

• Make Ahead:

  • You can make the pie through Step 2 up to three days in advance; cover and store in the fridge. Add whipped cream layer and garnishes before serving. Leftovers can be stored in an airtight container in the fridge for up to one day.