Description

This mocha cream pie features a crispy chocolate cookie crust, a smooth and creamy coffee-chocolate filling, and a pillowy whipped topping. It’s the perfect no-fuss dessert for any occasion, whether you’re a coffee addict or just love a rich, chocolatey treat!

Ingredients

Units Scale

For the Crust:
1 1/2 cups chocolate cookie crumbs (like Oreos, without filling)
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
For the Mocha Filling:
2 cups whole milk
1/2 cup strong brewed coffee or espresso (cooled)
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 cup cornstarch
1/2 teaspoon salt
3 large egg yolks
4 oz dark chocolate, chopped
1 teaspoon vanilla extract
1 tablespoon unsalted butter
For the Whipped Cream Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon instant espresso powder (optional, for extra coffee flavor)
Chocolate shavings or cocoa powder, for garnish

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Instructions

1. Make the Crust:
Preheat oven to 350°F (175°C).
Mix chocolate cookie crumbs, melted butter, and sugar in a bowl until combined.
Press the mixture into a 9-inch pie pan, covering the bottom and sides evenly.
Bake for 8-10 minutes, then let cool completely.
2. Make the Mocha Filling:
In a saucepan over medium heat, whisk together milk, brewed coffee, sugar, cocoa powder, cornstarch, and salt.
In a small bowl, whisk the egg yolks. Slowly pour ½ cup of the warm milk mixture into the yolks, whisking constantly (to prevent scrambling).
Pour the egg mixture back into the saucepan and cook, whisking constantly, until the mixture thickens (about 5 minutes).
Remove from heat and stir in chopped chocolate, vanilla extract, and butter until smooth.
Pour the mocha filling into the cooled crust and smooth the top.
Cover with plastic wrap (pressing it directly onto the filling to prevent skin from forming) and chill for at least 4 hours, or until fully set.
3. Make the Whipped Cream Topping:
In a bowl, beat heavy whipping cream, powdered sugar, vanilla, and espresso powder until soft peaks form.
Spread or pipe the whipped cream over the chilled pie.
4. Garnish & Serve:
Sprinkle with chocolate shavings or cocoa powder for extra flair.
Slice and enjoy your mocha cream pie!

Notes

Want a no-bake crust? Skip the oven and chill the crust for 30 minutes before filling.
For an extra coffee boost, add 1 teaspoon espresso powder directly into the filling.
Make-ahead tip: This pie can be made a day in advance and stored in the fridge until serving.
Gluten-free option: Use gluten-free chocolate cookies for the crust.
Recipe Details

Nutrition

Calories: ~350
Sugar: ~25g
Sodium: ~150mg
Fat: ~22g
Saturated Fat: ~12g
Unsaturated Fat: ~7g
Trans Fat: ~0g
Carbohydrates: ~35g
Fiber: ~2g
Protein: ~5g
Cholesterol: ~80mg