Smooth and rich homemade chocolate pudding with a hint of espresso nestles between an Oreo cookie crust and a mocha whipped cream topping in this delectable mocha chocolate pudding pie. This pie is a perfect make-ahead dessert because the pudding needs to set before garnishing and serving.
One reader, Shannon, commented: “Good heavens, was this ever delicious. I can’t decide what was my favorite: the crunchy, chocolatey crust, the velvety filling, or the creamy topping. Made it as a Mother’s Day treat for myself. Family loved it and I loved it. ★★★★★”
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.
Bake the crust for 10 minutes so it will stay sturdy and intact. This is the only baking time this pie gets, so you can turn off your oven when the crust is done!
Feel free to make the crust the night before if you want to save a little time.
Make This Mocha Chocolate Pudding From Scratch
Here are the ingredients you need for the pudding:
- 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.
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.
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.
Here’s what you need to make it: Grab some espresso powder, cold heavy cream, confectioners’ sugar, and cocoa powder. Whip it up into soft peaks and either spread or pipe it on top of the mocha chocolate pudding pie before serving. I top it with chocolate curls for garnish.
Feel free to use classic whipped cream instead, if you’d prefer.
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!
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Mocha Chocolate Pudding Pie
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 5 hours, 20 minutes (includes chilling)
- Yield: one 9-inch pie
- Category: Dessert
- Method: Cooking
- Cuisine: American
Description
Smooth and rich homemade chocolate pudding with a hint of espresso nestles between an Oreo cookie crust and a mocha whipped cream topping in this delectable mocha chocolate pudding pie. This pie is a perfect make-ahead dessert because the pudding needs to set before garnishing and serving. Prepare up to 2 days in advance.
Ingredients
Crust
- 22 regular Oreo cookies (not Double-Stuf)
- 5 Tablespoons (71g) unsalted butter, melted
Filling
- 4 large egg yolks
- 1/4 cup (30g) cornstarch
- 2 cups (480ml) whole milk*
- 1/2 cup (120ml) heavy cream or heavy whipping cream
- 1 cup (200g) granulated sugar
- 1/8 teaspoon salt
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 6 ounces (170g) bittersweet chocolate*, finely chopped
- 2 teaspoons espresso powder*
- 2 teaspoons pure vanilla extract
Mocha Whipped Cream
- 1 teaspoon espresso powder*
- 1 teaspoon warm water
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 3 Tablespoons (22g) confectioners’ sugar
- 1 Tablespoon (6g) unsweetened natural or Dutch-process cocoa powder
- optional for garnish: chocolate curls, chocolate chips, or chocolate-covered coffee beans
Instructions
- Preheat oven to 350°F (177°C).
- Bake the crust: In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust. See Oreo crust page for more success tips if needed. Bake for 10 minutes. Allow to cool as you prepare the filling.
- Make the filling: In a medium heatproof bowl with a pour spout (I use a large glass liquid measuring cup), whisk the egg yolks and cornstarch together with a fork or small whisk. It will be *very* thick. Set aside.
- Combine the milk, heavy cream, sugar, and salt in a medium saucepan set over medium heat. Whisk until all the sugar has dissolved, then bring to a gentle simmer, whisking occasionally.
- Once simmering, remove about 1/2 cup (120ml) of the warm milk mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the saucepan. The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Cook for 1 full minute, whisking constantly.
- Remove the pan from heat and whisk in the butter. Then whisk in the chopped chocolate, espresso powder, and vanilla. You will have about 3 and 1/2 cups of filling. If you notice a lot of little chunks of egg yolk, they may not have been tempered properly. To fix, you can run the warm custard through a fine mesh sieve.
- Allow to cool for 10 minutes. I do not recommend any longer than this, as it will be too thick to spread neatly into the crust.
- Spread filling into cooled pie crust. (A small offset spatula is helpful for this.) Cover tightly with plastic wrap and refrigerate for at least 4–6 hours or overnight, until chilled and thickened. Pie may be refrigerated for up to 2 days before serving.
- Make the mocha whipped cream: In a very small bowl, using a fork, mix the espresso powder and warm water together. Allow to cool down for a few minutes. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream, sugar, cocoa powder, and espresso mixture on medium-high speed until medium peaks form, about 3 minutes. Medium peaks are between soft peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts. Spread onto chilled pie. Garnish with chocolate curls, chips, or chocolate-covered coffee beans, if desired.
- Slice and serve. Tip: The first slice is never pretty! Much easier to slice after that first piece is out.
- Cover leftover pie and store in the refrigerator for up to 5 days.
Notes
- Make-Ahead Instructions: You can make this pie through step 8 and store in the refrigerator for up to 2 days before garnishing (with freshly made mocha whipped cream topping) and serving. Cover pie tightly with plastic wrap before refrigerating. You can also make the Oreo cookie crust up to 3 days before using; cover and store baked and cooled crust in the refrigerator.
- Freezing Instructions: This is not the best pie to freeze; the pudding’s texture is never quite the same. However, if you have leftover slices and aren’t concerned as much about taste and appearance, you can freeze leftover pie for up to 3 months. Thaw in the refrigerator.
- Special Tools (affiliate links): Food Processor (for the Oreos) | Glass Mixing Bowl | 9-inch Pie Dish | Egg Separator | Whisk | Glass Liquid Measuring Cup | fine mesh sieve | Offset Spatula | Electric Mixer (Handheld or Stand)
- Graham Cracker Crust: You can use a graham cracker crust instead of an Oreo cookie crust. You will still need to bake it for 10 minutes.
- 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 slightly increase the cornstarch, and even then the consistency will be thinner. Whole milk is the best option.
- Chocolate: I love this pudding made with bittersweet (60% cacao) chocolate, but you could also use semi-sweet or dark 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, such as Ghirardelli and Baker’s brands. They come in 4-ounce (113g) bars, so you’ll need 1 and 1/2 bars for this recipe.
- Espresso Powder: You need espresso powder in both the pudding and the whipped cream topping. Most major grocery stores carry it in the coffee aisle. I don’t recommend using brewed espresso or brewed coffee; you need powder. You can use instant coffee instead of espresso powder, but you’ll need more instant coffee because it’s not nearly as concentrated. If using instant coffee, I recommend 1 Tablespoon instant coffee in the pudding and 2 teaspoons in the whipped cream.
- Can I Make This Without Espresso? Yes, for a regular chocolate pie (not mocha), leave out the espresso powder in the pudding and the whipped cream. Or you can use decaf powder.
Thinking ahead to Thanksgiving… I’ve made this pie several times and it’s always great but I’m feeding 20 people and would love some ideas on how to make it much bigger. Can I double or triple the recipe and assemble it in a large casserole dish? Would appreciate help. Love your website, Sally.
Hi Melanie, We are so happy you enjoy this recipe! We haven’t tried making it larger but you could likely double the crust for a larger dish. For the best results you may want to make two separate batches of the pudding and then combine them into the larger pie. Let us know if you give it a try!
Have made this several times usually for dinners with guests or to take for dessert when asked out for dinner. Every time guests ask for the recipe.
It’s a great recipe to make ahead. To make the whipped cream hold up longer , I add a teaspoon of cornstarch to the powdered sugar.
I need a dessert for 10 people! Can I make this in a 10 inch tarte pan? Any other ideas?
Hi Leslie, that should work, depending on how high the sides of your tart pan are. If they are on the short side, you may have some leftover crust and filling.
I made this pie for the first time for Mother’s Day. It is now the family favorite. The grandkids love it as well as their parents. I had to make two pies for Father’s Day along with cake pops. No one wanted dinner first.
I have a question: why is it necessary to use unsalted butter rather than salted? I have noticed that most recipes call for unsalted butter these days. Wouldn’t it be easier to use salted and eliminate the salt called for?
Hi Gayle, we call for unsalted butter because it’s easier to adjust the amount of salt in the recipe this way, and you have more control over the added salt.
I am considering using the filling only for a gluten free option (in mini dessert cups). Any idea how many this might make?
Hi Marci, that sounds tasty! We haven’t tested this, and aren’t sure what size your dessert cups are, so I’m afraid we can’t help with an estimate. Hope they turn out great!
This pie was amazing! I made it for Father’s Day and my whole family said it was the best pie they have ever had. I followed the recipe exactly and the instructions were very helpful. It’s the perfect make-ahead dessert.
This was so rich and delicious. Made it with your graham cracker crust for our Father’s day dessert. Thank you once again for great instructions and a tasty recipe we all enjoyed.
Good heavens, was this ever delicious. I can’t decide which was my favorite: the crunchy, chocolate-y crust, the velvety filling, or the creamy topping. Made it as a Mother’s Day treat for myself; family loved it and I loved it.
Hi! This sounds fantastic! Would I need to make any changes if I wish to serve this without a crust, as in a simple pudding dessert? Thank you!!
Hi Beth, no changes needed! Enjoy.
This pie turned out great! Subs: I used a store bought Oreo crust, lactose-free whole milk (fairlife), and left out the espresso powder. I probably didn’t pour slowly enough while tempering the pudding because I ended up with lots of little egg bits, but the strainer took care of that. Definitely recommend splitting the tasks up into different days like I did (filling on Saturday, whipped cream on Sunday) so it’s not as much work all at once. Would make this again – thanks for the great recipe!
Sally, in our house, I make the desserts. We attend 1-3 potlucks a week and desserts are our requested “take”. This week there are 3 and all are yours. I make most desserts in our 9×9 pan. We find that at potlucks, bars (cut in small squares) get taken better than full sized portions so that guests can take multiple bite sized treats. I adjust most of your recipes to fit in the 9 x 9. If your recipe calls for 9 x 13, I cut in half. I appreciate recipes where I can check a box and your recipe automatically adjusts to different sizes (1/2 or 2x). Also REALLY appreciate your make ahead instructions as I place a notation on my calendar commensurate with those instructions as we may have a busy time on the day of the potluck.
Made this for Pi day! Doubled the amount of espresso powder in the whipped topping as I felt like it needed more of a punch of espresso flavor. It was a big hit with my coworkers. Since I was making multiple pies for Pi day I used a store bought premade chocolate crust. Still very tasty.
This Mocha Chocolate Pudding Pie is delicious! It’s simple to make. You just need to allow enough time for it to set.
This recipe was fairly easy. I made each part on a different day to make it easier to fit into my busy schedule. The result is amazing! My husband, who loves all things mocha, enthusiastically approves!