This recipe is part of Sally’s Pie Week, an annual tradition where I share a handful of new recipes that fit into the pie/crisp/tart category. We love pie around here, and there’s no shortage of pie recipe options!!
Here’s Why You’ll Love This Mocha Chocolate Pudding Pie
10-minute pudding is 100% from scratch, and you can taste the difference Creamy and undeniably rich dark chocolate pudding sets into a soft-yet-sliceable texture Mocha fans will love the hint of espresso in the pudding filling and whipped cream topping Easy 2-ingredient Oreo cookie crust Garnished with soft peaks of mocha whipped cream Wonderful make-ahead dessert recipe
Start With the 2-Ingredient Oreo Cookie Crust
An Oreo cookie crust is the perfect chocolatey base for this mocha chocolate pudding pie. It’s the same exact crust you use for cookies & cream pie and caramel turtle brownie pie. Made from Oreos and melted butter, this crust comes together quickly and easily. Make sure to use the whole Oreo when crushing them—both the chocolate cookies and the cream center. The cream center adds a delicious sweetness and also helps keep the crust together. Using your hands, press the mixture into the bottom and around the sides of the pie dish with medium-firm pressure. See this post on how to make a perfect Oreo cookie crust for all my crust-shaping tips.
Make This Mocha Chocolate Pudding From Scratch
I promise, if you know how to whisk, you can make homemade pudding. The process is pretty similar to making the filling for my banana cream pie. The only slightly tricky part is tempering the egg yolks—this just means you will slowly pour a little of the warm milk mixture from the pot into the beaten egg-cornstarch mixture, then carefully combine it all. Feel free to make the crust the night before if you want to save a little time.
Egg Yolks: For structure and thickening. (If you need an idea for using the leftover egg whites, many pies are delicious topped with this marshmallow meringue…) Cornstarch: This is the main thickening agent for the pudding, just like we need for coconut cream pie and butterscotch pudding. Whole Milk: I strongly recommend using whole milk in this recipe. If you want to sub in lower-fat or nondairy milk, you may need to increase the cornstarch, and even then the consistency will be thinner. Heavy Cream: This makes the pudding extra creamy and thick. You only need 1/2 cup (120ml) for the pudding, but you’ll also need 1 cup to make the whipped cream topping. Sugar: Granulated sugar works best for sweetening. Salt: A little salt balances the sweet. Butter: Just 2 Tablespoons stirred in at the end of cooking gives the pudding a richer flavor, helps it continue to thicken, and smooths it out. Bittersweet Chocolate: You want the real-deal chocolate here, chopped finely so it will melt easily. I love this pudding with bittersweet (60% cacao) chocolate. Don’t use chocolate chips, which have stabilizers that prevent them from melting smoothly. I use and recommend the chocolate baking bars found in the baking aisle, like Ghirardelli and Baker’s brands. They come in 4-ounce bars, so you’ll need 1 and 1/2 for this recipe. Espresso Powder: This is the magic ingredient that turns this chocolate pudding into mocha chocolate pudding. If you want a stronger coffee flavor, you can add an extra teaspoon. Vanilla Extract: For flavor.
Why Do We Temper the Egg Yolks?
This is to ensure your pudding doesn’t include chunks of scrambled eggs. The slow and steady stream of warm milk is gently bringing the egg yolks’ temperature up without scrambling them. Let me walk you through making this pudding. The first step is to mix the egg yolks and cornstarch together until the cornstarch is dissolved. I usually do this with a fork in a liquid measuring cup, because we’ll eventually pour this into the cooking milk mixture. Heat the whole milk, cream, sugar, and a little salt in a saucepan on the stove. Once it’s gently simmering, slowly, and in a steady stream, pour a little of this milk mixture into the egg yolk/cornstarch mixture, whisking constantly. Then, slowly pour and whisk the tempered egg yolk mixture into the rest of the milk mixture in the saucepan. Cook, whisking, and let it begin to bubble, which happens pretty quickly. Whisk constantly while it pops and bubbles for just 1 minute. Remove from heat, then stir in the butter, chopped chocolate, espresso powder, and vanilla, until everything is melted and combined.
Troubleshooting: Why Isn’t My Pudding Smooth?
Do you notice little bits of egg yolks in your mocha chocolate pudding? You may not have tempered them slowly enough. Make sure to very slowly stream and whisk some of the cooking milk mixture into the egg yolk/cornstarch mixture, and then very slowly stream and whisk it back into the pot. Remember to whisk constantly. If your best efforts still result in a few chunks, don’t fret. You can strain the finished warm pudding through a fine mesh sieve to remove them.
Set It and [Don’t Completely] Forget It
With egg yolks, cornstarch, and heavy cream, you can be certain this mocha chocolate pudding pie will set into a sliceable texture, but it needs some refrigeration time to get there. Pour the warm pudding into the Oreo pie crust, smoothing it into an even layer. An offset spatula is helpful for spreading. Cover and refrigerate it for at least 4–6 hours, or up to 2 days.
Mocha Whipped Cream Topping:
The mocha whipped cream topping from my flourless chocolate cake recipe tastes phenomenal on top of this pie, and it’s quick and easy, too. This recipe is part of Sally’s Pie Week, an annual tradition where I share a handful of new recipes that fit into the pie/crisp/tart category. Join the community below! Feel free to use classic whipped cream instead, if you’d prefer.
