Mocha Pudding Pie

I’m not a coffee person, but my husband REALLY is, so this pie is for him! In fact, he’s going to introduce this recipe today.

What’s going on Sugar Dusted people, this is Allison’s husband. Normally, I don’t do much for these recipes, other than tasting them and proofreading these posts. I also wash the dishes. I like coffee a lot. I drink it every day. Sometimes more than one cup. When Allison was testing out pie recipes before Thanksgiving, I was in my chair watching football and she brought over the extra filling for this pie. Let me tell you right now, at that moment I knew this was gonna be one of the best things ever to come out of our kitchen. It has coffee and chocolate in it, you can’t go wrong. Seriously, this pie is incredible. Two thumbs up, five stars. Do yourself a favor and make it. Seriously, stop reading and start baking.

How to Make the Mocha Pudding Pie

Chocolate Cookie Crust

Chocolate pie calls for a crunchy chocolate crust! This Chocolate Cookie Crust takes just about 5 minutes to make and is the perfect base for this Chocolate French Silk Pie. Combine the crushed sandwich cookies (I like to crush mine in a food processor), salt, and melted butter in a bowl. Once combined, press the cookie mixture into a pie plate to form a crust. Make sure to press firmly to get an even layer of cookie crumbs on the pan. Place the crust in the refrigerator and chill it for 30 minutes while making the filling.

Mocha Pudding Filling

As my husband said, the mocha-flavored pudding in this pie really takes it to the next level! First, steep the coarsely ground coffee in milk. I heated my milk slightly before adding the coffee, which helps to speed up the process. It’s important to use coarsely ground coffee, or even instant coffee, as finely ground coffee will be more difficult to filter out of the milk. Once steeped to your liking (about 10-15 minutes), strain the coffee grounds out of the milk. To make the pudding, whisk together the coffee-flavored milk (if using dairy milk, whole works best), egg yolks, sugar, and cornstarch in a large saucepan. Add the chopped chocolate and heat the pudding mixture over medium heat until it reaches a simmer, whisking occasionally to combine the melted chocolate. Once the mixture starts to simmer, whisk consistently until the pudding thickens to the right consistency, about 6-8 minutes. When you remove the pudding from the heat, it should be thick enough that a spoon dipped into the mixture will come away with a thick coating and leave a pattern behind in the pudding.

When the pudding is ready, pour it through a fine mesh sieve into a bowl, which ensures that there will not be any lumps of pudding in the pie. At this point, stir in the vanilla extract. It’s important to add vanilla extract after cooking because it will evaporate when heated, which can reduce the flavor. Pour the warm pudding into the prepared pie crust and press a piece of plastic wrap into the top of the pudding before placing the pie into the fridge to cool and set. Using a layer of plastic wrap will help prevent the pudding from forming a tough top layer. Chill the pie for at least four hours, or overnight, to make sure that the filling sets fully.

Whipped Cream

I like making the whipped cream right before serving the pie, as it tastes the best fresh and takes only 5 minutes to make. Using a stand mixer fitted with the whisk attachment or an electric mixer, whip together the cream and powdered sugar at a high speed. After about 4-5 minutes, the cream will form medium-stiff peaks. Add the vanilla extract and salt and whisk to combine. Don’t mix the cream past stiff peaks, as it will start to get grainy and start to form butter. While homemade butter is delicious, it’s not the best for topping a pie! Once the cream is light and fluffy, use it to top the pie and sprinkle on more chopped chocolate. Serve and enjoy!

This Mocha Pudding Pie has a sweet coffee and chocolate pudding filling, a crispy chocolate cookie crust, and is topped with a fluffy vanilla whipped cream. My husband did such a good job introducing this recipe that even I want to make it again, and coffee just isn’t my thing. If it’s yours, you will love this pie!