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+ servings

Mocha Brownie Pie

Gooey chocolate pie with a hint of espresso and topped with homemade espresso whipped cream
Prep Time15 mins
Cook Time35 mins
Total Time40 mins
Servings: 8 servings


For the brownie pie:

  • 1 9-inch pie crust baked
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon instant espresso powder
  • 4 tablespoons butter unsalted
  • 1/4 cup vegetable oil
  • 2 tablespoons unsweetened cocoa powder
  • 3/4 cup dark brown sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 3/4 teaspoon salt
  • 1/4 cup all-purpose flour

For the espresso whipped cream:

  • 1 1/2 cup heavy whipping cream
  • 2 teaspoons instant espresso powder
  • 6 tablespoons powdered sugar
  • grated chocolate for topping


For the brownie pie:

  • Make sure you've baked your pie crust according to package/recipe instructions. Set it aside to cool. Preheat oven to 325 degrees. 
  • In a microwave-safe bowl, add 2/3 cup of chocolate chips and unsalted butter. Microwave in 30-second increments until completely melted, stirring after each increment. Once melted, add instant espresso, vegetable oil, and cocoa powder. Mix until combined. 
  • In a separate bowl fitted for your stand mixer, add eggs, brown sugar, vanilla, and salt. Beat them on medium with a paddle attachment until thick and creamy, about 2 minutes. Add chocolate mixture and beat together on low until combined. Add flour and beat just until combined. 
  • Using a spatula, scrape the sides of the bowl and mix until everything is incorporated. Add 1/3 cup of remaining chocolate chips and stir. Pour into baked pie shell and smooth the top. 
  • Bake in preheat oven for 30-35 minutes, or until toothpick comes out with a very thin layer of batter on it. Remove from oven and place on cooling rack to cool completely. 

For the espresso whipped cream:

  • Microwave 2 teaspoons of cream in a small bowl for 10 seconds. Add espresso powder and stir until completely combined. Set aside. 
  • Place remaining cream in a bowl fitted for a stand mixer. Beat on medium-high  until soft peaks form. Add sugar 1 tablespoon at a time while mixer is on low. Once stiff peaks form, add espresso mixture and mix on low until combined. Top cooled pie with espresso whipped cream and serve. 


Pie recipe adapted from Cookie Rookie