• 600g / 4 ¾ cups all purpose flour
  • 60g / ¼ cup + 1 tablespoon granulated sugar
  • ½ teaspoon kosher salt
  • 370g / 1 ½ cups + 2 tablespoons Kerrygold Salted Butter
  • 2 medium or large eggs


  • 40g / 5 tablespoons cornstarch
  • 20g / 4 tablespoons cocoa powder
  • ½ teaspoon kosher salt
  • ½ cup / 100g granulated sugar
  • 120g / ½ cup sweetened condensed milk
  • ½ teaspoon - 1 teaspoon espresso powder
  • 5 medium egg yolks
  • 2 ½ cups of whole milk
  • 225g / 8 oz dark chocolate
  • 56g / 4 tablespoon Kerrygold Salted Butter


  • 5 medium egg whites
  • 300g / 1 ½ cups granulated sugar
  • ½ - 1 teaspoon espresso powder
  • Pinch of kosher salt
  • 1 teaspoon cream of tartar



  1. In an electric mixer with the paddle attachment or in a food processor pulse or mix all dry ingredients together.
  2.  Add cold cubed Kerrygold Salted Butter all at once and pulse or mix until the mixture resembles coarse crumbs.  Add egg and pulse or mix until clumps of dough start to form.
  3. Press dough into a large rectangle, then sandwich the dough between two pieces of parchment paper and place on a cookie sheet and chill for 10-15 minutes.
  4. Spread Kerrygold Salted butter on a 9×13” pan and line the entire pan with parchment paper.
  5. Roll out the dough (still sandwiched between two pieces of parchment) with a rolling pin. Roll out the dough until it exceeds the size of the 9×13” pan. You can determine how thick you want the crust.
  6. Press and place dough into the pan, trying to make the dough as even as possible on the sides, corners and bottom. Only press the crust about halfway up the sides of your tin. Cover with plastic and chill for at least 3 hours, preferably overnight.
  7. Preheat oven to 350F/180C. Using a fork poke holes in the base of the pie crust. Then place tin foil in the base of the crust and fill with dried beans.
  8. Bake for 25 minutes, then take out beans + foil and bake for another 10-15 minutes.
  9. Set aside the crust to cool.

Chocolate Custard

  1. Create a double boiler by putting a medium size bowl over a pot of simmering water, taking care that the water doesn’t touch the bottom of the bowl.
  2. Whisk together cornstarch, cocoa powder, salt, sugar, espresso powder and sweetened condensed milk in a medium bowl.
  3. Heat milk over the double boiler until almost scalding. Slowly, about ⅓ of a cup at a time, ladle and whisk in the hot milk into the chocolate + egg yolk mixture.
  4. Place the bowl  over the hot water again. Whisk + stir constantly mixture thickens significantly. Remove custard from heat as soon as it gets thick. Whisk in chopped chocolate and butter. Whisk over a cold bath of water.
  5. Cover and chill until filling becomes firm, and set, about 4 hours. (This can easily be made up to 3 days ahead of time).


  1. Heat egg whites, sugar, espresso powder and salt over a double boiler. Whisk until sugar dissolves.
  2. Heat the mixture until it is too hot to put your finger in the mixture for more than 2 seconds.
  3. Pour hot mixture carefully into an electric mixer and whisk on medium high speed until stiff peaks form.


  1. Take the cooled crust out of the tin and fill with cooled chocolate custard. Then plop and place meringue all over the chocolate custard.
  2. Toast with a blowtorch if desired.
  3. Serve immediately.


Recipe by Sweetish Co., courtesy of Kerrygold