Description

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)

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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.

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 28g
Sodium: 160mg
Fat: 28g
Saturated Fat: 17g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 5g
Cholesterol: 65mg