This pie is the ultimate fusion of two beloved flavors—coffee and chocolate—in a cool, smooth dessert that feels indulgent yet easy to make. The mocha pudding is deeply flavorful, the crust provides the perfect crunch, and the whipped topping adds a light contrast. Whether you’re making it for a holiday, dinner party, or just to satisfy a sweet craving, this pie will impress every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
Graham cracker crumbs or crushed chocolate cookies
Sugar
Melted butter
For the mocha chocolate pudding filling:
Whole milk
Heavy cream
Sugar
Cornstarch
Egg yolks
Semisweet or bittersweet chocolate (chopped)
Instant espresso powder or instant coffee
Unsalted butter
Vanilla extract
Salt
For the topping:
Whipped cream (homemade or store-bought)
Shaved chocolate or cocoa powder (optional garnish)
Directions
Make the crust:
Preheat oven to 350°F (175°C).
In a bowl, combine graham cracker or cookie crumbs, sugar, and melted butter.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish.
Bake for 8–10 minutes, then cool completely.
Make the mocha chocolate pudding:
In a saucepan, whisk together sugar, cornstarch, espresso powder, and salt. Gradually whisk in milk and cream.
Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
In a separate bowl, whisk egg yolks. Slowly add a bit of the hot mixture to temper the yolks, then whisk the yolks back into the saucepan.
Cook for another 2–3 minutes, then remove from heat. Stir in chocolate, butter, and vanilla until smooth.
Pour the pudding into the cooled crust. Smooth the top and cover with plastic wrap directly on the surface.
Chill for at least 4 hours, or until set.
Add the topping:
Before serving, top the pie with whipped cream.
Garnish with shaved chocolate or a dusting of cocoa powder if desired.
Servings and timing
This recipe serves 8–10 people. Preparation takes about 25 minutes, plus a minimum of 4 hours to chill and set, for a total of approximately 4 hours and 30 minutes.
Variations
Oreo Crust: Use crushed chocolate sandwich cookies for an extra chocolatey base.
Dairy-Free Version: Use plant-based milk, dairy-free cream, and vegan butter and chocolate.
Add Liqueur: Stir in 1 tablespoon of coffee liqueur like Kahlúa for a boozy twist.
Chocolate Shard Topping: Decorate with large chocolate shards for a dramatic finish.
Mini Pies: Use mini tart pans or a muffin tin for individual servings.
Storage/Reheating
Store Mocha Chocolate Pudding Pie in the refrigerator, covered, for up to 4 days. Do not freeze, as the pudding may separate. This pie is served chilled and does not require reheating.
FAQs
Can I use brewed coffee instead of instant espresso?
No, brewed coffee will water down the pudding. Instant espresso powder gives concentrated flavor without extra liquid.
Can I make this pie ahead of time?
Yes, it’s perfect for making a day ahead. Just add the whipped topping before serving.
What type of chocolate works best?
Use good-quality semisweet or bittersweet chocolate for a deep, rich flavor.
Can I use a store-bought crust?
Yes, a pre-made graham cracker or chocolate crust will work for a quick shortcut.
How do I keep the pudding smooth?
Whisk constantly while cooking and strain the pudding before pouring it into the crust if needed.
Can I use cocoa powder instead of chocolate?
No, solid chocolate is essential for the proper texture and richness of the pudding.
How long does it take for the pie to set?
At least 4 hours in the refrigerator is needed, though overnight is ideal for best texture.
Is it necessary to use heavy cream?
Heavy cream gives a rich, silky texture, but you can substitute with whole milk in a pinch, though the filling may be slightly less thick.
What’s the best way to garnish the pie?
Shaved chocolate, cocoa powder, or chocolate-covered espresso beans make great toppings.
Can I make this pie without eggs?
You can try an egg-free pudding base using more cornstarch, but the richness may be reduced.
Conclusion
Mocha Chocolate Pudding Pie is a smooth, creamy, and indulgent dessert that blends the bold flavor of coffee with the decadence of chocolate. With a crunchy crust, velvety filling, and light whipped topping, it’s a guaranteed hit for any occasion. Easy to prepare ahead and endlessly satisfying, this pie is a must-try for any dessert lover.
Mocha Chocolate Pudding Pie is a decadent, creamy dessert featuring a smooth mocha chocolate pudding filling nestled in a buttery graham cracker or cookie crust, topped with fluffy whipped cream. It’s the perfect treat for coffee and chocolate lovers alike.
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs or crushed chocolate cookies
1/4 cup sugar
6 tbsp unsalted butter, melted
For the mocha chocolate pudding filling:
2 cups whole milk
1/2 cup heavy cream
2/3 cup granulated sugar
1/4 cup cornstarch
1 tbsp instant espresso powder or instant coffee
1/4 tsp salt
4 large egg yolks
6 oz semisweet or bittersweet chocolate, chopped
2 tbsp unsalted butter
1 tsp vanilla extract
For the topping:
1 1/2 cups whipped cream (homemade or store-bought)
Shaved chocolate or cocoa powder for garnish (optional)
Instructions
Make the crust: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker or cookie crumbs, sugar, and melted butter. Press mixture into the bottom and sides of a 9-inch pie dish. Bake for 8–10 minutes, then cool completely.
Make the pudding: In a saucepan, whisk together sugar, cornstarch, espresso powder, and salt. Gradually whisk in milk and cream. Cook over medium heat, stirring constantly, until thickened and bubbling.
In a separate bowl, whisk egg yolks. Slowly add a bit of the hot mixture to the yolks to temper them. Return the tempered yolks to the saucepan and cook for 2–3 more minutes, stirring constantly.
Remove from heat and stir in chopped chocolate, butter, and vanilla until smooth.
Pour the pudding into the cooled crust. Smooth the top and cover with plastic wrap directly on the surface to prevent skin from forming.
Chill for at least 4 hours or overnight until set.
Before serving, top with whipped cream and garnish with shaved chocolate or a dusting of cocoa powder if desired.
Notes
For a deeper coffee flavor, add an extra 1/2 tablespoon of espresso powder.Do not use brewed coffee—it will water down the pudding.Chill overnight for the best texture and clean slices.Strain the pudding before pouring if needed for extra smoothness.Store pie covered in the fridge for up to 4 days—do not freeze.
