New York Times CENTER-LEFT (-1.0) Reliability: 8.0/10

Chocolate-Espresso Pie Recipe

✍️ Molly O'Neill, Samantha Seneviratne, Tejal Rao, Melissa Clark, Genevieve Ko, Virginia Heffernan, Lisa Donovan, Alison Roman, Vaughn Vreeland, Joan Nathan 📅 Unknown ⏱️ 1 min read 🕐 Scraped: November 19, 2025

Summary: This creamy, fluffy dessert, reminiscent of French silk pie, features layers of coffee and chocolate puddings topped with whipped cream, for deep mocha flavor The only baking required for this largely no-bake pie is for the crust, made from chocolate graham crackers — but if those are hard to find, you can even use chocolate Teddy Grahams And while the recipe calls for semisweet chocolate chips, feel free to use bittersweet, milk chocolate or a combination.

Step 12

Place plastic wrap directly on the surface of the pudding

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📝 Article Information

Author

Molly O'Neill, Samantha Seneviratne, Tejal Rao, Melissa Clark, Genevieve Ko, Virginia Heffernan, Lisa Donovan, Alison Roman, Vaughn Vreeland, Joan Nathan

Original Publisher

🌍 New York Times

CENTER-LEFT Bias (-1.0)

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