Chocolate-Espresso Slab Pie

Chocolate-Espresso Slab Pie
Makes 16
Prep 30 m
Bake 15 m
Cook 8 m
Chill overnight



  1. 1 of 3 Heat oven to 350 degrees . In a food processor, pulse cookies until fine crumbs form. Pour in melted butter and combine until well blended. Transfer to a rimmed 15 x 10-inch sheet pan. Using the bottom of a measuring cup, press firmly into bottom and up sides of pan. Bake 15 minutes. Cool while preparing filling.
  2. 2 of 3 In a medium pot, whisk sugar and next 4 ingredients until combined. Whisk in milk, then bring to a boil, stirring occasionally. Reduce to a simmer and cook 6 to 8 minutes, stirring often, until thickened. Remove from heat and stir in chocolate chips and vanilla extract until smooth.
  3. 3 of 3 Pour filling into crust. Gently cover with plastic wrap and refrigerate overnight. Serve with whipped cream and chopped chocolate-covered espresso beans, if desired.
Nutrition Information for Chocolate-Espresso Slab Pie
Servings Per Recipe: 16
Per Serving: 250 mg sodium, 6 g pro., 2 g fiber, 40 g carb., 25 g sugar, 16 g Fat, total, 320 kcal cal.