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Mocha Chocolate Cream Pie

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This easy homemade mocha chocolate cream pie features a crisp chocolate cookie crust, a silky chocolate-espresso custard filling, and a cloud of whipped cream. It’s decadent, dreamy, and perfect for any occasion—no fancy equipment required.

Ingredients

Scale
  • 1 1/2 cups (about 5 oz) chocolate wafer cookies, crushed
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 1 1/2 cups whole milk
  • 3/4 cup heavy cream
  • 6 oz semisweet or bittersweet chocolate, chopped
  • 1/2 cup granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • 2 teaspoons instant espresso powder
  • 3 tablespoons cornstarch
  • 3 large egg yolks, room temperature
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup heavy cream (for topping)
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract (for topping)
  • Chocolate shavings or cocoa powder, for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Pulse chocolate wafer cookies in a food processor or crush in a zip-top bag until fine crumbs form.
  3. Mix crumbs with melted butter and a pinch of salt until evenly moistened.
  4. Press mixture firmly into the bottom and sides of a 9-inch pie pan. Use a measuring cup to pack tightly.
  5. Bake crust for 10 minutes. Let cool.
  6. In a medium saucepan, whisk together sugar, cocoa powder, espresso powder, cornstarch, and a pinch of salt.
  7. In a separate bowl, whisk egg yolks with milk and heavy cream until combined.
  8. Gradually whisk milk mixture into dry ingredients in the saucepan, ensuring no lumps.
  9. Cook over medium heat, whisking constantly, for 7–10 minutes until thickened and bubbling.
  10. Remove from heat. Stir in chopped chocolate and vanilla extract until melted and glossy.
  11. Pour hot filling into cooled crust. Smooth top with spatula.
  12. Press plastic wrap directly onto surface. Chill at least 4 hours or overnight until set.
  13. In a cold mixing bowl, combine heavy cream, powdered sugar, and vanilla extract for topping.
  14. Whip with electric mixer or whisk until soft peaks form.
  15. Spread or pipe whipped cream over chilled pie.
  16. Garnish with chocolate shavings or cocoa powder if desired.
  17. Slice with a sharp knife dipped in hot water for clean cuts.

Notes

For gluten-free, use gluten-free chocolate cookies. For dairy-free, substitute coconut milk and coconut whipped topping. Chill pie thoroughly before adding whipped cream for best texture. Use good-quality chocolate for richer flavor. The pie can be made ahead and keeps well in the fridge for up to 3 days.

Nutrition

Keywords: mocha chocolate cream pie, chocolate pie, coffee dessert, easy pie recipe, homemade pie, decadent dessert, whipped cream pie, chocolate espresso pie

Find it online: https://jodierecipes.com/mocha-chocolate-cream-pie-recipe-easy-homemade-decadent-dessert/