Easy Mocha Chocolate Cream Pie

Make this luscious Mocha Chocolate Cream Pie for your next sweet treat for an undeniably good, next-level dessert experience. Rich and decadent chocolate cream pudding laced with coffee flavor on top of a crunchy chocolate cookie crust. It’s the dreamiest, shareable dessert for chocolate lovers and also perfect for entertaining!

Have you ever had this kind of pie before? If you’ve never had chocolate cream pie in your life, lemme tell you a little about this beauty! Imagine a really luscious, creamy, and flavorful chocolate pudding center on top of a crunchy chocolatey cookie crust, then topped with a cool whipped garnish.

Chocolate cream pie is already such a fan fave, but the addition of espresso helps deepen the flavor and kicks this dessert up several bangin’ notches. And it’s also so easy to make, definitely no-fuss involved!

In addition to that, I firmly believe that it’s always the little things that can make someone’s day. For example, I can’t tell you how many smiles I’ve seen when I make my double chocolate bundt cake or my caramel pecan cheesecake for an event.

Making desserts was my first true love and introduction into the food space. From making cupcakes to cakes to cookies to everything in between, I just love me some sweets. I’m so hype to be adding this mocha chocolate cream pie to the roster, y’all 🫶🏾!

Ingredients To Make This Recipe

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

• Chocolate cream-filled sandwich cookies: I use Oreos!
• Granulated sugar: A little goes into the crust mixture, and it’s also used in the pudding mixture.
• Salted Butter: Melted butter is used in the crust, and some is used within the pudding structure.
• Whole milk: This kind of milk is really best for making the pudding really lush and rich.
• Egg yolks: Like any pudding base, egg yolks provide structure and stability.
• Cornstarch: This is the thickening agent within the pudding.
• Espresso powder: One of the best-kept secrets for enhancing the chocolate flavor in desserts to provide a deep + rich taste. For those wondering, you cannot taste the espresso flavor at all!
• Chocolate Bars: I love using the high-quality dark chocolate bars here!
• Vanilla extract: Good ole vanilla extract to give some added depth to the pudding filling.
• Whipped cream/Cool Whip: The topping for the mocha chocolate cream pie, yum!

How To Make This Chocolate Cream Pie Recipe:

(Note: please see the recipe card directly below for the complete written instructions.)

→ First, let’s prep the cookie crust!

• Prepare cookie crust: Preheat the oven to 350°F. Use a food processor to pulse the chocolate sandwich cookies into fine crumbs. Add the sugar and melted butter and pulse again to fully combine. Pour the crumb mixture into a 9-inch pie plate and use your hand to press the crumbs onto the bottom and up the sides of the pie plate. 
• Bake the pie crust for 10 minutes and then set it aside to cool while you make the filling.

Chocolate Pudding Filling 🤎:

• Make chocolate pudding filling: In a medium-sized saucepan, bring together the milk and sugar over medium heat. Allow the mixture to simmer until the sugar fully dissolves and the mixture is nice and hot, about 5 minutes or so. Meanwhile, in a medium-sized bowl, combine the egg yolks, cornstarch, and espresso powder. Stir the mixture until well combined and smooth.
• Temper the egg yolks by adding 2 tablespoons of the hot milk mixture into the egg yolk mixture and whisk together. Then slowly add the egg yolk mixture into the saucepan.
• Stir the pudding constantly until it begins to thicken and bubble on the surface, then reduce the heat to the lowest setting.

• Add the cubed butter and chopped chocolate, and continue stirring until everything has melted through and you see chocolate pudding begin to form. Then remove the pudding from the heat and add the vanilla extract, and stir once more to combine. Set the pudding aside to cool down.
• Assembling the pie: Pour the chocolate pudding into the cooled cookie crust. Use an offset spatula to smooth the top of the pie, as needed. Cover the pie with plastic wrap and transfer the pie into the refrigerator to set for at least 4-5 hours or preferably overnight for best results.

Decorating & Serving Your Mocha Chocolate Cream Pie:

• Whipped cream: You can make your own homemade whipped cream by using heavy whipping cream and whipping it into stiff peaks using an electric mixer. Alternatively, you can grab some store-bought whipped cream to give yourself one less step!
• Cool whip: Another easy option to top your chocolate cream pie is Cool Whip topping!
• Coconut cream: If you’re looking for a dairy-free and/or health-conscious option, you can also use coconut cream to make a whipped topping (similar process-making like heavy cream). Additionally, you can find dairy-free store-bought whipped cream, too.
• Chocolate shavings/curls: I like to use my potato peeler to gently shave my chocolate bars to gather some shavings. You can also use a sharp knife, carefully, to achieve this as well!
• Fresh mint leaves: For a pop of freshness and rustic vibes.

Storing Leftover Pie:

Be sure to wrap up this mocha chocolate cream pie very well using plastic wrap and it will keep nicely stored in the refrigerator for 3-4 days. For those wondering, this dessert will keep for longer when stored in the freezer, however, I do not recommend freezing this pie as the taste/texture may change.

This Mocha Chocolate Cream Pie is so good, y’all. The flavorful and creamy center plus the cookie crust, yesss indeed! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

More BBR Desserts For You:

• Sticky Toffee Pudding
• Double Chocolate Bundt Cake
• Fluffy Lemon Sweet Rolls
• Caramel Pecan Cheesecake
• Skillet Peach Cobbler
• Malted Brown Butter Cookies

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Recipe by: Quin Liburd- Butter Be Ready

Photography by: Camera Eats First