Pie Filling

  • 6 Tbsp Unsalted Butter warm melted
  • 1/3 Cup Light Brown Sugar
  • 1/3 Cup Granulated Sugar
  • 4 Egg Yolks
  • 14 ounces Eagle Brand® Sweetened Condensed Milk
  • 1 Cup Heavy Cream
  • 1 tsp Vanilla
  • 2 Tbsp Instant Espresso Powder or 4-5 Tbsp of an actual Espresso Drink
  • 6 Tbsp Unsweetened Cocoa Powder



  • Use pre-made pie crust dough or see this recipe for a great homemade option


  • In a medium bowl combine the warm melted butter and both sugars. Stir until sugar has dissolved. Transfer to bowl of stand mixer.
  • Add egg yolks and mix on medium speed with paddle attachment.
  • Next, spoon in half the cocoa powder, espresso, vanilla, sweetened condensed milk, and heavy cream. Mix until smooth. Scrape bottom and sides of bowl as needed.
  • Add remaining cocoa powder and mix again. Pour filling into prepared pie crust.
  • Roll out second pie crust to 1/8 inch thickness. Use a ruler and sharp knife, cut out 1 inch by 1 inch squares.
  • Take a single square and very gently coat the bottom with a thin brushing of cool water. This will help the doughs to stick together.
  • Place the first square diagonally on the rim of the pie crust. Repeat this process with the second piece covering half of the first. Continuing to layer squares around the rim of the pie.
  • Gently paint the square crust design with a thin coating of egg wash. Place pie into the fridge for crust to firm for 15-20 minutes.
  • Preheat oven to 350 F (190 C), place pie on a thin cookie sheet and bake on middle rack of oven for 45-50 minutes until crust is golden brown and a thin baked chocolate layer has formed across the top.
  • Pie should not be jiggly like a wave when removed from oven. But, it won’t be firm like a cake. Place pie on cooling rack until completely cooled.
  • Store in fridge until ready to serve.

Recipe by Jenn Davis at Two Cups Flour