Ingredients

The following ingredients have 8 Servings
  • 1 refrigerated pie crust
  • ½ Cup + 1 Tbs unsalted sweet cream butter
  • 3 Tbs unsweetened cocoa powder
  • 1 Cup granulated white sugar
  • 2 large eggs - beaten well
  • 1 tsp real vanilla extract
  • ½ tsp real almond extract
  • 1 tsp espresso powder (see tips and tricks)

Instruction

  • Preheat the oven to 325.
  • Line a 9 inch pie pan with the refrigerated pie crust and crimp the edges
  • Keep refrigerated until ready to use for recipe
  • In a small sauce pan combine the butter and cocoa over medium heat on the stovetop.
  • Heat stirring often until the butter is melted and the chocolate has mixed well (about 5 minutes).
  • While this is heating, mix together in a medium sized bowl the sugar, eggs, vanilla, almond and espresso powder.
  • Once the butter is melted, temper the egg mix in the usual method (see tips and tricks) and then combine everything until a smooth filling is developed.
  • Pour this filling into the pie crust and place on a rack at the bottom of the oven.
  • Bake for 35-45 minutes until the center of the pie is slightly wiggly when jiggled. The pie will be puffed.
  • Remove the pie from the oven and place on a cooling rack and let cool for at least 15 minutes. Serve warm or at room temp. Best with an exceptional ice cream.