For your next sweet treat, try this delicious mocha chocolate cream pie, which consists of a crispy chocolate cookie crust topped with a rich and creamy chocolate cream pudding that has been delicately flavored with espresso. Really tasty!
One of my favorite seasons of the year is when I can make all the sweet delights I can think of—baking season. I get so much joy from seeing flour and sugar particles all over the kitchen surface. Even while I adore consuming my own baked products, I get greatest pleasure from making and giving them to others. I’ve been known to cook for private clients as well as bring a container full of freshly made cookies to work when I’m not creating recipes for my website. Food is, to put it mildly, such a potent medium.
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Ingredients To Make This Recipe
- Sandwich cookies with chocolate cream filling: Most of us grew up eating these timeless cookies, which offer a wonderful contrast and bite to the smooth, creamy pudding filling.
- Granulated sugar: A little amount is added to both the pudding mixture and the crust mixture.
- Salted Butter: Part of the melted butter is utilized in the pudding’s structure and part of it is used in the crust.
- Whole milk: This type of milk works best to create a creamy, velvety pudding.
- Egg yolks: Egg yolks provide puddings shape and solidity, much like any other pudding basis.
- The thickening ingredient in the pudding is cornstarch.
- One of the best-kept secrets for bringing out the rich and deep flavor of chocolate in desserts is espresso powder. In case anyone is wondering, the flavor of espresso is completely unnoticeable!
- Chocolate Bars: Theo Chocolate makes excellent dark chocolate bars, which I adore using!
- Vanilla extract: A good dose of classic vanilla extract will give the pudding filling a bit more complexity.
- Delicious whipped cream or Cool Whip as a pie crust for mocha chocolate cream.
The Best Mocha Chocolate Cream Pie
Have you ever eaten a pie like this before? Let me briefly explain chocolate cream pie to you if you’ve never tried one before. Imagine a crispy chocolate cookie crust with a rich, delicious, and creamy chocolate pudding middle sandwiched between it and a cold whipped topping. Although chocolate cream pie is a beloved dessert, the addition of espresso enhances its flavor and elevates it to a whole new level. It’s also really simple to prepare and the ideal dessert for any celebration!
How To Store Mocha Chocolate Cream Pie
This mocha chocolate cream pie will keep well in the refrigerator for three to four days if you cover it tightly with plastic wrap. For those who are curious, this dish freezes better, however I do not advise freezing this pie since it will lose its flavor. Still, you are you.
How To Make Chocolate Cream Pie
- Using a food processor, pulse the chocolate sandwich cookies until fine crumbs form.
- To make cookie crust, mix melted butter, sugar, and crumbs together.
- Grease the sides and bottom of the pie pan with cookie crumbs.
- After baking, remove from the oven and allow the crust to cool while you make the filling.
- Heat a pot with the milk and sugar mixture over medium heat.
- While the milk and sugar are boiling, beat together the egg yolks, cornstarch, and espresso powder.
- Use a small amount of the heated milk mixture to temper the egg yolk mixture.
- Then add the egg yolk mixture to the saucepan with the sugar and milk.
- Stir the ingredients and let it simmer until the pudding thickens.
- Add the vanilla essence, cubed butter, and chopped chocolate last.
- Line the prepared cookie crust with chocolate pudding, then cover with plastic wrap.
- To set, place the chocolate cream pie in the refrigerator.
Decorating This Mocha Chocolate Cream Pie
- Whipped cream: To create your own handmade whipped cream, use heavy whipping cream and use an electric mixer to whisk it into firm peaks. A little sugar and a dash of vanilla essence should be added for flavor and sweetness. As an alternative, you may save yourself a step and buy some store-bought whipped cream!
- Cool whip topping is another simple way to decorate your chocolate cream pie!
- Coconut cream: It is also possible to use coconut cream to produce whipped toppings, which is a similar technique to that of heavy cream, if you’re seeking for a dairy-free or health-conscious choice. Store-bought dairy-free whipped cream is also available.
- Chocolate curls or shavings: To get some shavings, I prefer to carefully shave my chocolate bars with a potato peeler. To do this, you can alternatively, with caution, use a sharp knife!
- Fresh mint leaves: For a charming rustic feel, I adore adding this little additional bougie touch.
Other Delicious Desserts To Make
- Brown Butter Pumpkin Cinnamon Rolls
- JAPANESE STRAWBERRY SPONGE CAKE
- Cherry Cheesecake
- Raisin Bran Muffins
- Almond Pound Cake
Mocha Chocolate Cream Pie
- 12 ounces about 27 chocolate cream-filled sandwich cookies
- 1 tablespoon granulated sugar
- 5 tablespoons salted butter melted
Chocolate Pudding Filling:
- 2 1/2 cups whole milk
- 2/3 cup granulated sugar
- 5 large Pete and Gerry’s Organic Eggs yolks only
- 3 tablespoons cornstarch
- 2 teaspoons espresso powder
- 6 tablespoons salted butter cut into cubes
- 6 ounces 2 bars Theo Chocolate Pure 70% Dark Chocolate, chopped
- 2 teaspoons vanilla extract
- 1 –2 cups store-bought whipped cream/cool whip
- 1 tablespoon Theo Chocolate Pure 70% Dark Chocolate shavings/curls, for garnish- optional
- Fresh mint leaves for garnish- optional
- Set the oven to 350°F to prepare the cookie crust. Pulse chocolate sandwich cookies into fine bits using a food processor. Pulse one more after adding the sugar and melting butter. Grease a 9-inch pie pan with crumbs, then push the crumbs up the edges and onto the bottom of the plate with your hands. Pie crust should be baked for ten minutes, then allowed to cool while preparing filling.
- To make the chocolate pudding filling, combine the milk and sugar in a medium-sized pot and cook over medium heat. Give the mixture a 5-minute simmer to ensure the sugar dissolves and the fluid becomes heated. Meanwhile, combine the egg yolks, cornstarch, and espresso powder in a medium-sized bowl. To properly blend, give this mixture a good stir.
- Temper the mixture of egg yolks: Whisk together the egg yolk mixture after adding about two tablespoons of the heated milk mixture. In order to avoid cooking the eggs, this method gradually adds the egg yolks to the heated milk. Next, gently transfer the combination of egg yolks into the sauce pan.
- Lower the heat to the lowest setting and stir the pudding regularly until it starts to thicken and bubble on the surface. When everything has melted and you start to see chocolate pudding develop, add the chopped chocolate and cubed butter and mix again. Take the pudding off of the stove, whisk in the vanilla extract, and stir again to mix.
- Pie assembly: Fill the chilled cookie crust with chocolate pudding. If necessary, use an offset spatula to smooth the pie’s top. For optimal results, let the pie set in the refrigerator for at least four to five hours, or overnight, covered loosely with plastic wrap.
- Pie topping, garnishing, and serving: After the pie has firmed, spread or spoon the cool whip or whipped cream on top. Garnish with chocolate curls or shavings and mint leaves, if preferred. Slice with extreme caution using a sharp knife, then proceed to serve. Have fun!
- Pie may be stored for three to four days in the refrigerator, carefully covered with plastic wrap. Pie may be frozen and kept for a longer period of time, but I do not advise this because freezing alters the flavor.
- Please read the blog post in its entirety for more tips + tricks