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“This a wonderful, dense chocolate pie. Perfect for those true 'choco-holics"!!! This pie can be made ahead of time and frozen -- or -- chill for 3 - 4 hours before serving”

Ingredients Nutrition

  • Crust
  • 1 cup chocolate wafer, crushed
  • 13 cup almonds, finely chopped (walnuts or hazelnuts)
  • 14 cup butter, melted
  • Filling
  • 12 cup butter, room temperature
  • 34 cup brown sugar
  • 2 ounces semisweet chocolate, melted and cooled until lukewarm
  • 2 teaspoons instant coffee powder (crushed if necessary)
  • 2 eggs
  • 2 tablespoons brandy (or coffee liqueur)
  • Topping
  • 1 cup whipping cream
  • 2 tablespoons icing sugar
  • 12 teaspoon vanilla
  • chocolate curls or candy sprinkles


  1. Crust: Mix together wafer crumbs, nuts and butter. Press into a 9" springform.
  2. Filling: With a mixer, beat butter until smooth. Beat in brown sugar and beat for 3 minutes. Add melted semi sweet chocolate, coffee powder, then eggs, one at a time, beating for 3 - 4 minutes after each addition.
  3. Add brandy. Spoon into crust and chill. Freeze at this point.
  4. Topping: Whip cream until light, beat in icing sugar and vanilla, 1 T coffee liqueur or rum (optional).
  5. Decorate the pie with the topping. Sprinkle with grated chocolate or chocolate curls.
  6. Chill for 3 - 4 hours or freeze. If frozen, leave the pie for 1 day in the fridge.

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