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.
- 12 ounces (about 27) chocolate cream-filled sandwich cookies
- 1 tablespoon granulated sugar
- 5 tablespoons salted butter, melted
Chocolate Pudding Filling:
- 2 1/2 cups whole milk
- 2/3 cup granulated sugar
- 5 large Pete and Gerry’s Organic Eggs, yolks only
- 3 tablespoons cornstarch
- 2 teaspoons espresso powder
- 6 tablespoons salted butter, cut into cubes
- 6 ounces (2 bars) Theo Chocolate Pure 70% Dark Chocolate, chopped
- 2 teaspoons vanilla extract
- 1–2 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
- 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.
Keywords: chocolate, pie, pudding, desserts, sweets