Chocolate Espresso Ganache Pie Recipe

Name: Chocolate Espresso Ganache Pie Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12
Cuisine: American
Ingredients: 3 cup Almond Flour (3 cups almond flour); ½ tsp Bicarbonate of Soda (1/2 teaspoon baking soda); ½ tsp Kosher Salt (1/4 teaspoon kosher salt + 1/4 teaspoon kosher salt); 8 tbsp Unsalted Butter (4 tablespoons butter (cold, diced (or coconut oil)) + 4 tablespoons butter); 3 tbsp Maple Syrup (1 tablespoon maple syrup + 2 tablespoons maple syrup); 12 oz Chocolate Chip (12 ounces chocolate chips); 1 cup Heavy Cream (1 cup heavy cream); 2 tbsp Espresso Powder (2 tablespoons espresso powder)

Chocolate Espresso Ganache Pie Recipe - Dessert (American)

60 minAmerican

Servings12

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Steps

1For the crust:
2Preheat oven to 350 degree Fahrenheit.
3Combine almond flour, baking soda and salt into a large bowl. Cut in cold, diced butter with a pastry blender or forks until the butter is in small pieces. Stir in maple syrup.
4Press crust dough into the bottom of pie pan.
5Bake for 20-30 minutes until crust is lightly golden brown.
6Remove from oven.
7For the Chocolate Espresso Ganache filling:
8Add about 2 inches of water to a medium size saucepan over medium-low heat.
9Place chocolate chips and butter in a glass bowl and place bowl on top of saucepan to melt chocolate. Stir chocolate with a rubber spatula to help keep smooth as it melts.
10Add espresso powder to heavy cream and stir into chocolate. Add maple syrup and salt.
11Pour into baked pie crust. Place in the refrigerator for 4 hours to overnight to allow the pie to set.
12Serve cold.