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
Ingredients
- 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
Instructions
- Preheat your oven to 350°F (177°C).
- 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.
- 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.
- Off the heat, add butter, chopped chocolate, espresso powder, and vanilla. Allow it to cool for 10 minutes.
- Spread the filling into the cooled crust. Cover with plastic wrap and refrigerate for at least 4–6 hours or overnight.
- 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.
- Garnish as desired with chocolate curls, chips, or coffee beans.
- Slice, serve, and enjoy! Refrigerate any leftovers for up to 5 days.
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