Mocha Chocolate Pudding Pie
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
