Introduction

Mocha Chocolate Cream Pie is a rich and indulgent dessert that combines the bold flavors of espresso and dark chocolate with a crisp cookie crust. Perfect for chocolate lovers, this pie offers a smooth, creamy filling topped with fluffy whipped cream for a delightful treat.

Mocha Chocolate Cream Pie Recipe - Recipe Image

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

Step 1: Preheat the oven to 350°F. Use a food processor to pulse the chocolate sandwich cookies into fine crumbs. Add sugar and melted butter, then pulse again until combined. Press the crumb mixture into a 9-inch pie plate, covering the bottom and sides evenly. Bake for 10 minutes, then set aside to cool.
Step 2: In a medium saucepan, combine milk and sugar over medium heat. Let it simmer until the sugar dissolves and the mixture is hot, about 5 minutes. Meanwhile, whisk together egg yolks, cornstarch, and espresso powder in a bowl until fully blended.
Step 3: Gradually whisk about 2 tablespoons of the hot milk mixture into the egg yolk mixture to temper the eggs. Then slowly pour the egg mixture back into the saucepan.
Step 4: Stir the mixture constantly over medium heat until it thickens and bubbles on the surface. Lower the heat, add cubed butter and chopped dark chocolate, stirring until melted and smooth. Remove from heat and stir in vanilla extract.
Step 5: Pour the chocolate pudding into the cooled crust and smooth the top with an offset spatula if needed. Cover gently with plastic wrap and refrigerate for at least 4-5 hours or overnight to set.
Step 6: Once set, spread whipped cream over the pie and garnish with chocolate shavings and fresh mint if desired. Cut into slices and serve.

Tips & Variations

For a gluten-free crust, substitute gluten-free chocolate sandwich cookies.
Use brewed espresso instead of espresso powder for a stronger coffee flavor.
Try topping with toasted nuts or a dusting of cocoa powder for extra texture.
If you prefer a lighter pie, fold some whipped cream into the pudding before chilling.

Storage

Store the pie covered in the refrigerator for up to 3 days. If needed, you can freeze it for up to 1 month—thaw overnight in the refrigerator before serving. Reheat is not recommended as the texture of the pudding may change.

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 combine with sugar and melted butter as instructed.

How do I know when the pudding is thick enough?

The pudding is ready when it thickens to a custard-like consistency and bubbles appear on the surface while stirring. It should coat the back of a spoon.

Mocha Chocolate Cream Pie Recipe

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4.5 from 119 reviews

Indulge in this rich and creamy Mocha Chocolate Cream Pie with a crunchy chocolate cookie crust, smooth espresso-infused chocolate pudding filling, and a luscious whipped cream topping. Perfectly balanced with a hint of coffee, this no-bake dessert is ideal for chocolate lovers seeking an elegant, homemade treat.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 5 hours 35 minutes (including chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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

Prepare cookie crust: Preheat the oven to 350°F. In a food processor, pulse chocolate sandwich cookies until finely ground. Add sugar and melted butter, pulse again to combine. Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake the crust for 10 minutes, then remove and allow it to cool while preparing the filling.
Make chocolate pudding filling: In a medium saucepan over medium heat, combine milk and sugar. Simmer until sugar dissolves and mixture is hot, about 5 minutes. In a separate medium bowl, whisk together egg yolks, cornstarch, and espresso powder until smooth and fully combined.
Temper the egg yolk mixture: Slowly add about 2 tablespoons of the hot milk mixture to the egg yolks, whisking constantly to prevent curdling. Gradually pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
Cook pudding: Stir the mixture continuously over medium heat until it thickens and bubbles on the surface. Reduce heat to low, add cubed butter and chopped dark chocolate. Stir continually until the butter and chocolate are fully melted and the pudding is silky. Remove from heat, then stir in vanilla extract.
Assemble and chill the pie: Pour the warm chocolate pudding into the cooled cookie crust and smooth the surface with an offset spatula if needed. Cover lightly with plastic wrap and refrigerate for at least 4-5 hours, preferably overnight, to set properly.
Add topping and garnish: Once set, spread or spoon whipped cream or Cool Whip evenly over the top of the pie. Garnish with chocolate shavings or curls and fresh mint leaves if desired. Use a sharp knife to slice and serve chilled. Enjoy your decadent mocha chocolate cream pie!

Notes

Allow the pie to chill overnight for best texture and flavor development.
Use whole milk for a richer, creamier filling, but 2% milk can be substituted for a lighter version.
Espresso powder enhances the mocha flavor but can be adjusted to taste or omitted if unavailable.
Store-bought whipped cream or Cool Whip is used for convenience, but homemade whipped cream is an excellent alternative.
Ensure the crust is fully cooled before adding the filling to prevent melting or sogginess.
Keep pie refrigerated and consume within 3-4 days for optimal freshness.

Keywords: mocha chocolate cream pie, chocolate pudding pie, mocha dessert, chocolate cream pie, no-bake chocolate pie