Mocha Chocolate Pudding Pie

Indulge in a homemade mocha chocolate pudding pie that’s smooth, rich, and downright delightful. Picture an Oreo cookie crust holding a layer of espresso-infused chocolate pudding, topped with a mocha whipped cream. The best part? You can prepare it in advance, up to 2 days before serving.

Mocha Chocolate Pudding Pie

Mocha Chocolate Pudding Pie


  • Crust:
  • 22 regular Oreo cookies (not Double-Stuf)
  • 5 Tablespoons (71g) unsalted butter, melted
  • Filling:
  • 4 large egg yolks
  • 1/4 cup (30g) cornstarch
  • 2 cups (480ml) whole milk*
  • 1/2 cup (120ml) heavy cream or heavy whipping cream
  • 1 cup (200g) granulated sugar
  • 1/8 teaspoon salt
  • 2 Tablespoons (28g) unsalted butter, softened to room temperature
  • 6 ounces (170g) bittersweet chocolate*, finely chopped
  • 2 teaspoons espresso powder
  • 2 teaspoons pure vanilla extract
  • Mocha Whipped Cream:
  • 1 teaspoon espresso powder
  • 1 teaspoon warm water
  • 1 cup (240ml) cold heavy cream or heavy whipping cream
  • 3 Tablespoons (22g) confectioners’ sugar
  • 1 Tablespoon (6g) unsweetened natural or Dutch-process cocoa powder
  • Optional for garnish: chocolate curls, chocolate chips, or chocolate-covered coffee beans


  1. Preheat your oven to 350°F (177°C).
  2. For the crust: Crush 22 Oreos (including cream filling) into fine crumbs. Mix with melted butter and press into a 9-inch pie dish. Bake for 10 minutes, then let it cool.
  3. For the filling: Whisk egg yolks and cornstarch in a bowl. In a saucepan, heat milk, cream, sugar, and salt. Once simmering, add a portion to the egg mixture, whisking constantly. Then combine all back in the saucepan and cook until thickened.
  4. Off the heat, add butter, chopped chocolate, espresso powder, and vanilla. Allow it to cool for 10 minutes.
  5. Spread the filling into the cooled crust. Cover with plastic wrap and refrigerate for at least 4–6 hours or overnight.
  6. For the mocha whipped cream: Mix espresso powder with water. Whip heavy cream, sugar, cocoa powder, and espresso mixture until medium peaks form. Spread onto the chilled pie.
  7. Garnish as desired with chocolate curls, chips, or coffee beans.
  8. Slice, serve, and enjoy! Refrigerate any leftovers for up to 5 days.

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