Description
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!
Ingredients
Cookie Crust:
- 12 ounces (about 27) chocolate cream-filled sandwich cookies (I use Oreo’s)
- 1 tablespoon granulated sugar
- 5 tablespoons salted butter, melted
Chocolate Pudding Filling:
- 2 ½ cups whole milk
- ⅔ cups caster/superfine sugar- (or granulated sugar)
- 5 large egg yolks
- 3 tablespoons cornstarch
- 2 teaspoons instant espresso powder
- 6 tablespoons salted butter, cut into cubes
- 6 ounces dark chocolate, chopped
- 2 teaspoons vanilla extract
Topping:
- 1-2 cups store-bought whipped cream or cool whip (I use Cool Whip)
- Dark chocolate shavings/curls, for garnish- optional
- Fresh mint leaves, for garnish- optional
Instructions
- 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.
- 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 yolk mixture: Add about 2 tablespoons of the hot milk mixture into the egg yolk mixture and whisk together. This process slowly introduces the egg yolks to the hot milk so as not to cook the eggs. 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 a bit, stirring it every so often to help it cool.
- 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.
- To serve: Once the 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 slice and serve. Enjoy!
Notes
- 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/texture may change when frozen.