Mocha Chocolate Cream Pie Recipe

Introduction

Indulge in the rich and creamy delight of Mocha Chocolate Cream Pie, a perfect blend of coffee and chocolate flavors resting on a crunchy cookie crust. This no-bake pie is ideal for chocolate lovers seeking a luscious dessert that’s both elegant and easy to make.

Ingredients

• 12 ounces (about 27) chocolate cream-filled sandwich cookies
• 1 tablespoon granulated sugar
• 5 tablespoons salted butter, melted
• 2 1/2 cups whole milk
• 2/3 cup granulated sugar
• 5 large egg yolks
• 3 tablespoons cornstarch
• 2 teaspoons espresso powder
• 6 tablespoons salted butter, cut into cubes
• 6 ounces dark chocolate, chopped
• 2 teaspoons vanilla extract
• 1-2 cups store-bought whipped cream or cool whip
• 1 tablespoon dark chocolate shavings or curls, for garnish (optional)
• Fresh mint leaves, for garnish (optional)

Instructions

1. Step 1: Preheat the oven to 350°F. Pulse the chocolate sandwich cookies in a food processor until finely ground. Add sugar and melted butter, then pulse again to combine. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes, then set aside to cool.
2. Step 2: In a medium saucepan, heat the milk and sugar over medium heat, allowing the sugar to dissolve and the mixture to get hot but not boiling, about 5 minutes.
3. Step 3: In a bowl, whisk together the egg yolks, cornstarch, and espresso powder until smooth. Temper the eggs by gradually whisking about 2 tablespoons of the hot milk mixture into the egg mixture, then slowly pour the egg mixture back into the saucepan while stirring constantly.
4. Step 4: Cook the mixture over medium-low heat, stirring constantly until it thickens and bubbles slightly. Remove from heat and stir in the cubed butter, chopped chocolate, and vanilla extract until fully melted and smooth.
5. Step 5: Pour the chocolate pudding filling into the cooled crust and smooth the top with an offset spatula if needed. Cover with plastic wrap and refrigerate for at least 4 to 5 hours, or overnight for best results.
6. Step 6: Before serving, spread whipped cream or cool whip over the chilled pie. Garnish with chocolate shavings and fresh mint leaves if desired. Slice carefully and enjoy your mocha chocolate cream pie!

Tips & Variations

• For a stronger coffee flavor, increase the espresso powder to 3 teaspoons or use freshly brewed espresso instead of powder.
• Swap the chocolate cream-filled cookies for regular chocolate wafers if preferred for a less sweet crust.
• Add a touch of cinnamon or chili powder to the filling for a warm spice twist.
• Use homemade whipped cream for a fresher, richer topping instead of store-bought options.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat, let slices sit at room temperature for 15-20 minutes to soften slightly; this pie is best enjoyed chilled or at room temperature rather than warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust without a food processor?

Yes, you can place the cookies in a sealed plastic bag and crush them with a rolling pin until finely ground. Then mix with sugar and melted butter as directed.

Is it necessary to temper the eggs?

Tempering the eggs by slowly mixing in hot milk prevents them from curdling and ensures a smooth, creamy pudding filling.

Mocha Chocolate Cream Pie Recipe

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4.8 from 127 reviews

Mocha Chocolate Cream Pie features a rich and creamy chocolate pudding filling infused with espresso flavor, nestled in a crunchy chocolate sandwich cookie crust. Topped with whipped cream and optional chocolate shavings and mint, this decadent dessert combines bold mocha notes with smooth textures, perfect for any chocolate lover.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 5 hours 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 12 ounces (about 27) chocolate cream-filled sandwich cookies
• 1 tablespoon granulated sugar
• 5 tablespoons salted butter, melted

Filling

• 2 1/2 cups whole milk
• 2/3 cup granulated sugar
• 5 large egg yolks
• 3 tablespoons cornstarch
• 2 teaspoons espresso powder
• 6 tablespoons salted butter, cut into cubes
• 6 ounces dark chocolate, chopped
• 2 teaspoons vanilla extract

Topping and Garnish

• 1–2 cups store-bought whipped cream or Cool Whip
• 1 tablespoon dark chocolate shavings or curls (optional)
• Fresh mint leaves (optional)

Instructions

1. Prepare cookie crust: Preheat the oven to 350°F. Use a food processor to pulse chocolate sandwich cookies into fine crumbs. Add sugar and melted butter and pulse again until combined. Press the crumbs evenly onto the bottom and up the sides of a 9-inch pie plate. Bake the crust for 10 minutes, then set aside to cool while making the filling.
2. Make chocolate pudding filling: In a medium saucepan over medium heat, combine whole milk and sugar. Allow the mixture to simmer for about 5 minutes, until the sugar dissolves and the milk is hot. Meanwhile, in a separate bowl, whisk together egg yolks, cornstarch, and espresso powder until fully combined.
3. Temper the egg yolks: Slowly transfer about 2 tablespoons of the hot milk mixture into the egg yolk mixture while whisking constantly to prevent the eggs from curdling. Then carefully pour the tempered egg yolk mixture back into the saucepan with the hot milk.
4. Cook pudding: Stir the mixture constantly over medium heat until it thickens and bubbles on the surface. Reduce the heat to low. Add cubed butter and chopped dark chocolate, stirring continuously until everything melts and the pudding is smooth. Remove from heat and stir in vanilla extract.
5. Assemble the pie: Pour the chocolate pudding filling into the cooled cookie crust. Use an offset spatula to smooth the top if needed. Cover the pie lightly with plastic wrap and refrigerate for at least 4-5 hours, or overnight for best results, to allow the filling to fully set.
6. Top and serve: Before serving, spread or spoon the whipped cream (or Cool Whip) evenly over the pie. Garnish with dark chocolate shavings and fresh mint leaves if desired. Slice carefully with a sharp knife and enjoy your mocha chocolate cream pie.

Notes

• For an extra intense mocha flavor, increase espresso powder to 3 teaspoons.
• Use a sharp knife warmed in hot water to achieve clean pie slices.
• You can substitute store-bought whipped topping with homemade whipped cream for fresher taste.
• Ensure the pie is fully chilled for at least 4 hours to allow the pudding to set firmly.
• Chocolate sandwich cookies must be crushed finely for the crust to hold well.

Keywords: mocha chocolate cream pie, chocolate pudding pie, mocha pie, chocolate cream pie, espresso chocolate dessert