Make this luscious mocha chocolate cream pie for your next sweet treat; rich and decadent chocolate cream pudding touched with a kiss of espresso on top of a crunchy chocolate cookie crust. Sooo delicious!

mocha chocolate cream pie on small white plate with fork

I feel like baking season and making all the sweet treats under the sun, is one of the best times of the year. Hands coated in flour and sugar granules all over the kitchen counter brings me so much. While I do love eating my own baked goods, I enjoy gifting/preparing my treats for others the most. When not developing recipes for this site, I’ve been known to bring a container full of fresh baked cookies to work and prepare food for personal clients as well. Food is such a powerful vessel to say the least.

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 that 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. So freakin’ pumped to be adding this mocha chocolate cream pie to the roster, y’all!

mocha chocolate cream pie with small plate on marble surface

Disclosure: This post is sponsored by Pete and Gerry’s Organic Eggs and Theo Chocolate for a fun team collaboration. I just love how their products helped me bring this mocha chocolate cream pie to life!

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: These classic cookies that most of us grew up on provide such a lovely contrast and bite in texture to the silky smooth pudding filling.
  • 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 from Theo Chocolate!
  • 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!
mocha chocolate cream pie with Theo chocolate bars and Pete and gerry's egg carton on the side

The Best Mocha Chocolate Cream Pie

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 yummy notches. And it’s also so easy to make and the perfect treat for any occasion!

Other Delicious Desserts To Make

How To Store This Dessert

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 will change. Although, you do you.

mocha chocolate cream pie with missing slice in glass pie dish

How To Make Chocolate Cream Pie

Listen, making this mocha chocolate cream pie is sooo easy, let’s get into the nitty gritty!

  1. Pulse the chocolate sandwich cookies using a food processor into fine crumbs.
  2. Combine sugar and melted butter with crumbs to form cookie crust.
  3. Press cookie crumbs into the bottom and sides of pie pan.
  4. Bake the crust and then set it aside to cool while you prepare the filling.
  5. Combine the milk and sugar together into a saucepan over medium heat.
  6. While milk/sugar mixture is simmering, combine egg yolks/cornstarch/espresso powder together.
  7. Temper the egg yolk mixture with a little of the hot milk mixture.
  8. Then pour egg yolk mixture into saucepan with milk/sugar.
  9. Allow mixture to cook, while stirring, until pudding thickens.
  10. Lastly add in the chopped chocolate, cubed butter, and vanilla extract.
  11. Pour chocolate pudding into prepared cookie crust and cover with plastic wrap.
  12. Transfer the chocolate cream pie into the fridge to set.

Decorating This 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 mixture. Be sure to add in a touch of sugar for some sweetness and a pinch of vanilla extract for flavor. 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 too!
  • Fresh mint leaves: I love adding this ‘lil extra bougie touch for a cute rustic vibe.
mocha chocolate cream pie with knife on marble surface




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mocha chocolate cream pie with missing slice in glass pie dish

Mocha Chocolate Cream Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Quin Liburd
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Category: Desserts & Sweets
  • Cuisine: American
Save Recipe


Make this luscious mocha chocolate cream pie for your next sweet treat; rich and decadent chocolate cream pudding touched with a kiss of espresso on top of a crunchy chocolate cookie crust.



Cookie Crust:

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

Chocolate Pudding Filling:


  • 12 cups store-bought whipped cream/cool whip 
  • 1 tablespoon Theo Chocolate Pure 70% Dark Chocolate, shavings/curls, for garnish- optional
  • Fresh mint leaves, for garnish- optional


  1. Prepare cookie crust: Preheat the oven to 350°F. Use a food processor to pulse chocolate sandwich cookies into fine crumbs. Add in sugar and melted butter and pulse again. Pour crumbs into a 9-inch pie plate and use your hands to press crumbs onto the bottom and up the sides of pie plate. Bake pie crust for 10 minutes and then set it aside to cool while you make the filling.
  2. Make chocolate pudding filling: In a medium-sized saucepan, bring together the milk and sugar over medium heat. Allow the mixture to simmer together until sugar dissolves and the mixture gets hot, about 5 minutes. Meanwhile, in a medium-sized bowl, add in egg yolks, cornstarch, and espresso powder. Stir this mixture together well to fully combine.
  3. Temper the egg yolk mixture: Add about 2 tablespoons of hot milk mixture into the egg yolk mixture and whisk together. This process slowly introduces the egg yolks to the hot milk so as to not cook the eggs. Then carefully put the egg yolk mixture into the sauce pan.
  4. Stir pudding together constantly until it begins to thicken and bubble on the surface, then reduce the heat to the lowest setting. Add in cubed butter and chopped chocolate, and continue stirring until everything has melted through and you see chocolate pudding begin to form. Remove the pudding from heat and add in vanilla extract, and stir together once more to combine.
  5. Assembling pie: Pour the chocolate pudding into the cooled cookie crust. Use an offset spatula to smooth the top of the pie, if needed. Cover the pie gently with plastic wrap and transfer the pie into the refrigerator to set for at least 4-5 hours or overnight for best results.
  6. Topping/garnishing/serving pie: Once pie has set, spoon or spread the whipped cream/cool whip on top and garnish the pie with chocolate shavings/curls and mint leaves, if desired. Carefully use a sharp knife to cut into slices and serve. Enjoy!


  1. Storing: Pie will keep covered tightly with plastic wrap in the refrigerator for 3-4 days. Pie can be frozen and stored for longer but I do not recommend as the taste does change when frozen.