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Chocolate Espresso Ganache Pie Recipe

Robyn Stone

Updated Oct 13, 2025

I made a pie . Not just any old pie, either. This pie is absolutely amazing. The best part? The chocolate espresso ganache .

Chocolate Espresso Ganache Pie | Add a Pinch - 1

Mercy!

Let me tell you a little background on this pie, okay? A couple of weeks ago, my 92 year old Grandmother fell and broke her hip. As we were sitting in the surgical are waiting on them to take her back for the surgery to place a rod in her hip, my aunt started talking about how she wished she’d brought the book she was reading down from my Grandmother’s hospital room so that she could read it while we waited.

Starting to brush her comment off as simply wishing she had something to do, I casually asked her what book she was reading. You know, because I’m always in the market for a new book to add to the list of books I download, but then don’t actually take the time to read for eons.

She said, “Well, it’s a very interesting book. It’s called Wheat Belly .”

Immediately, I remembered the few weeks this past fall that I followed a grain-free diet with a few friends. I felt great during that time, but the grain-free eating didn’t last through the holiday season.

The more we discussed the book, the more I decided I really needed to take just one week to eat grain-free again intentionally—an experiment of sorts.

One of the first things I decided, though, was that I needed to be sure to have desserts that were rich, filling, and would quieten my sweet tooth a bit. Because planning out dessert before you even start thinking of breakfast is the thing to do!

This pie is grain free, gluten free, and egg free. But let me tell you – it is definitely NOT flavor free!

If you aren’t concerned with any of the above, you can easily make this pie with a traditional pastry crust, or even a graham cracker crust, which would be delicious. You can also use equal amounts of honey where I have used agave nectar, if you prefer.

Here’s how I make my Chocolate Espresso Ganache Pie .

Ingredients

For the Crust:

▢ 3 cups ( 288 g ) almond flour
▢ 1/2 teaspoon ( 3 g ) baking soda
▢ 1/4 teaspoon ( 1 g ) kosher salt
▢ 4 tablespoons ( 57 g ) butter , cold, diced (or coconut oil)
▢ 1 tablespoon ( 20 g ) maple syrup

For the Chocolate Espresso Ganache:

▢ 12 ounces ( 340 g ) chocolate chips
▢ 4 tablespoons ( 57 g ) butter
▢ 1 cup ( 238 g ) heavy cream
▢ 2 tablespoons ( 14 g ) espresso powder
▢ 2 tablespoons ( 40 g ) maple syrup
▢ 1/4 teaspoon ( 0.6 g ) kosher salt

Instructions

For the crust:

Preheat oven to 350 degree Fahrenheit.
Combine 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.
Press crust dough into the bottom of pie pan.
Bake for 20-30 minutes until crust is lightly golden brown.
Remove from oven.

For the Chocolate Espresso Ganache filling:

Add about 2 inches of water to a medium size saucepan over medium-low heat.
Place 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.
Add espresso powder to heavy cream and stir into chocolate. Add maple syrup and salt.
Pour into baked pie crust. Place in the refrigerator for 4 hours to overnight to allow the pie to set.
Serve cold.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy! Robyn xo