Chocolate Mocha Cream Pie

A cookie crust with chocolate espresso pudding, fluffy mocha cream and vanilla whipped cream.

Prep Time10

Cook Time10

Chilling Time2

Total Time2 20

Course: Dessert

Cuisine: American

Servings: 10

Place 9 ounces of chocolate cookies into a food processor and pulse until fine
Transfer the fine cookie crumbs into a bowl, add 1/2 cup of melted butter and mix to combine
Press the crumbles into a pie dish or springform pan and freeze for 30 minutes

Add 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 into a medium saucepan and place over medium heat
Bring to a simmer
Simmer while stirring until the sugar has fully dissolved and the mixture thickens (approximately 6-7 minutes)
Transfer the saucepan to a heat proof surface and add 6 ounces of chopped dark chocolate, 2 teaspoons of vanilla extract and 2 tablespoons of butter
Whisk until the chocolate is melted and everything is fully combined
Transfer the pudding into the chilled pie crust and set aside for now

In a medium mixing bowl, combine 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
Use an electric hand mixer to whip the heavy cream mixture to medium peaks
Spread the mocha cream over the mocha pudding and set aside for now

Rinse the bowl and add 1/2 cup of heavy cream, 1 teaspoon of cornstarch, 1 tablespoon of confectioners sugar and 1 teaspoon of vanilla extract
Whip until fluffy
Add the vanilla whipped cream over the pie
Cover the pie and chill until fully set (several hours to overnight)