Mile High Mocha Pie Recipe

Preheat the oven to 350°F (175°C).

In a medium bowl, mix together almond flour, sugar, and salt.

Add the melted butter and stir until the mixture resembles wet sand.

Press the mixture evenly into the bottom and sides of a 9-inch pie dish.

Bake for 10–12 minutes or until lightly golden. Let cool completely before filling.

In a small saucepan, heat the heavy cream over medium heat until just simmering.

Remove from heat and add the chocolate chips and espresso powder. Let sit for 1 minute.

Stir until smooth, then add butter, vanilla extract, and salt. Stir until fully incorporated.

Let the mixture cool for 10 minutes, then pour into the cooled almond crust.

Refrigerate for at least 4 hours, or until set.

In a small saucepan, heat the heavy cream and corn syrup over medium heat until simmering.

Remove from heat and add the chocolate chips. Let sit for 1 minute.

Stir until smooth and glossy. Stir in the vanilla extract.

Allow to cool slightly before drizzling over pie.

In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Keep chilled until ready to use.

Once the mocha filling has set, spread or pipe whipped cream over the top of the pie in a tall, decorative mound.

Drizzle chocolate sauce over the whipped cream.

Sprinkle with toasted sliced almonds and shaved chocolate, if desired.

Refrigerate until ready to serve. Slice and enjoy!