This pie delivers a luxurious texture and deep, complex flavor thanks to the perfect pairing of cocoa and espresso. It’s a no-fuss, make-ahead dessert that’s elegant enough for special occasions but simple enough to whip up any time you’re craving a sweet indulgence. Whether served with whipped cream or enjoyed solo, this pie is guaranteed to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chocolate cookie crust (store-bought or homemade)
Whole milk
Heavy cream
Unsweetened cocoa powder
Cornstarch
Granulated sugar
Instant espresso powder
Semisweet or bittersweet chocolate, chopped
Salt
Unsalted butter
Vanilla extract
Whipped cream (for topping, optional)
Chocolate shavings or cocoa powder (for garnish, optional)
Directions
In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, espresso powder, and salt.
Slowly add in the milk and heavy cream, whisking until smooth.
Place the pan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil. This may take about 5–8 minutes.
Once thickened, remove the pan from the heat and stir in the chopped chocolate, butter, and vanilla extract until smooth and fully melted.
Pour the pudding into the prepared chocolate cookie crust and smooth the top with a spatula.
Press a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming.
Refrigerate the pie for at least 4 hours or until fully chilled and set.
Before serving, top with whipped cream and garnish with chocolate shavings or a dusting of cocoa powder if desired.
Servings and timing
This recipe yields 8 servings. Preparation time: 15 minutes Cooking time: 10 minutes Chilling time: 4 hours Total time: approximately 4 hours and 25 minutes
Variations
Use a graham cracker or Oreo crust for a different twist.
Add a splash of coffee liqueur like Kahlúa for extra mocha flavor.
Swap semisweet chocolate for dark chocolate for a richer taste.
Use dairy-free milk and coconut cream to make it vegan.
Layer the pudding in individual cups for a more personal dessert option.
Storage/Reheating
Store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container, for up to 4 days. This pie is best served chilled and does not require reheating. If needed, let it sit at room temperature for 10–15 minutes before serving to soften slightly. Avoid freezing, as the texture of the pudding may become grainy.
FAQs
What kind of chocolate works best for this pie?
Semisweet or bittersweet chocolate with at least 60% cocoa content works best to balance the sweetness and enhance the mocha flavor.
Can I use brewed coffee instead of espresso powder?
Brewed coffee can be used, but it may make the pudding thinner. Reduce the amount of milk slightly if substituting brewed coffee.
Is it possible to make this pie dairy-free?
Yes, substitute the milk and cream with non-dairy alternatives like almond or oat milk, and use dairy-free chocolate and butter.
How far in advance can I make this pie?
You can prepare the pie up to 2 days in advance. Keep it refrigerated until ready to serve.
Can I use a premade pudding mix?
While possible, homemade pudding gives the pie a much richer flavor and better texture. If using a mix, choose one that complements mocha flavors.
How do I prevent a skin from forming on top of the pudding?
Place plastic wrap directly on the surface of the pudding before chilling to prevent skin formation.
Can I make this pie without a crust?
Yes, you can pour the pudding into serving bowls or ramekins for a crustless version.
What’s the best way to garnish the pie?
Whipped cream, chocolate curls, cocoa powder, or a sprinkle of instant espresso powder make great toppings.
Can I freeze the pie to set it faster?
Freezing is not recommended as it may alter the pudding’s texture. It’s best to chill in the refrigerator.
What should I do if my pudding is too thin?
Cook it a bit longer on the stovetop, making sure it reaches a gentle boil while stirring continuously to activate the cornstarch.
Conclusion
Mocha Chocolate Pudding Pie is a luscious dessert that satisfies cravings for both chocolate and coffee. With its smooth, creamy texture and bold flavor profile, it’s a delightful way to end any meal. Make it ahead, chill it well, and serve it up to guests or just enjoy a slice for yourself—either way, it’s a guaranteed favorite.
This Mocha Chocolate Pudding Pie is a creamy, rich dessert that blends deep chocolate flavor with bold espresso in a crisp cookie crust. It’s an indulgent yet easy-to-make treat perfect for coffee and chocolate lovers.
Ingredients
1 chocolate cookie crust (store-bought or homemade)
2 cups whole milk
1 cup heavy cream
1/3 cup unsweetened cocoa powder
1/4 cup cornstarch
2/3 cup granulated sugar
1 tablespoon instant espresso powder
6 oz semisweet or bittersweet chocolate, chopped
1/4 teaspoon salt
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Whipped cream (for topping, optional)
Chocolate shavings or cocoa powder (for garnish, optional)
Instructions
In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, espresso powder, and salt.
Slowly add in the milk and heavy cream, whisking until smooth.
Place the pan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil (about 5–8 minutes).
Remove the pan from heat and stir in the chopped chocolate, butter, and vanilla extract until smooth and fully melted.
Pour the pudding into the prepared chocolate cookie crust and smooth the top with a spatula.
Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
Refrigerate the pie for at least 4 hours or until fully chilled and set.
Before serving, top with whipped cream and garnish with chocolate shavings or a dusting of cocoa powder if desired.
Notes
Use a graham cracker or Oreo crust for a different flavor base.Add coffee liqueur like Kahlúa for enhanced mocha depth.To make it vegan, use dairy-free milk, coconut cream, and dairy-free chocolate and butter.Layer in individual cups for a no-crust option.Store in the refrigerator for up to 4 days; do not freeze.
