Chocolate Mocha Cream Pie

November 29, 2021

Layers of creamy chocolate espresso pudding with a fluffy mocha cream and a vanilla whipped cream topped with chocolate shavings. This is not your average pie.

This beautiful chocolate mocha cream pie requires no baking and is chilled in an easy chocolate cookie crust. Every layer is full of deliciously chocolatey flavors with notes of coffee and fluffy whipped cream. It is perfect to make ahead for anything from a birthday party, holiday party or dinner party. Everyone will love this pie.

Let’s get started…

Begin by making the crust. In a medium bowl, combine 9 ounces of finely crushed chocolate cookies with 1/2 cup of melted butter. You can use oreos, Nabisco’s chocolate wafers or unfilled chocolate pizzelles.

Combine the cookies crumbs and butter until you have a fine, wet sand like texture and then press the mixture into a 9 inch springform pan. Transfer the crust into the freezer to chill while you make the filling.

You could also buy a store bought crust to make things even easier…

For the chocolate espresso pudding layer, you will need 1/4 cup of cornstarch, 3 tablespoons of unsweetened natural cocoa powder, 1 tablespoon of instant espresso powder, 3 cups of half and half, 1/2 cup of granulated sugar, 6 ounces of chopped semi-sweet chocolate, 2 teaspoons of vanilla extract and 2 tablespoons of butter.

Start by combining 3 cups of half and half, 1/2 cup of granulated sugar, 1/4 cup of cornstarch, 3 tablespoons of unsweetened natural cocoa powder and 1 tablespoon of instant espresso powder in a medium sauce pan. Bring the mixture to a simmer over medium heat and cook while stirring until the mixture has thickened to a pudding like consistency.

Once the mixture has thickened, transfer the saucepan onto a heat proof surface and whisk in 6 ounces of chopped semi-sweet chocolate, 2 teaspoons of vanilla extract and 2 tablespoons of butter until everything is smooth and fully combined.

Remove the chilled pie crust from the freezer and spread the chocolate espresso pudding evenly throughout the crust. Set it aside for now.

Next, make the mocha cream layer by combing 1 1/3 cups of heavy cream, 3 tablespoons of unsweetened natural cocoa powder, 1/4 cup of confectioners sugar and 2 tablespoons of cooled brewed coffee in a medium bowl. Use an electric hand mixer (or you could do this in a stand mixer) to whip the mixture until it is very light and fluffy.

Spread the mocha cream over the chocolate espresso pudding layer and set it aside for now.

The final layer is a vanilla whipped cream and there are several ways that you can do this layer. If you are serving it soon, you can whip up a simple vanilla whipped cream with 1/2 cup of cold heavy cream, a tablespoon of confectioners sugar and a splash of vanilla extract.

If you are making this pie in advance (more than 2-3 hours before you will be serving), then you will need to make or use a stabilized whipped cream, so it doesn’t soften over time. This is super simple to do! You just need to add a teaspoon of cornstarch to 1/2 cup of cold heavy cream, a tablespoon of confectioners sugar and a splash of vanilla extract and whip that until fluffy. The cornstarch will help keep the whipped cream fluffy while it chills. Your other option is to use cool whip for this layer. Either way will work great!

Add your vanilla whipped cream layer, cover the dish tightly with plastic wrap and chill for a few hours or until you are ready to serve.

Before serving, garnish the entire pie with chocolate shavings and get ready to enjoy a slice of rich, decadence that you are going to instantly fall in love with…

This chocolate mocha cream pie is full of bold chocolate flavors with beautiful textures from smooth and creamy to light and fluffy with a crumbly cookie crust and speckles of shaved chocolate. It’s everything you need a cream pie to be. You are going to adore this chocolate mocha cream pie.

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