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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://cookedbycleo.com/mocha-chocolate-cream-pie-recipe/