Mocha cream pie is a luscious dessert that combines the bold flavors of coffee and chocolate with a creamy, silky filling and a buttery crust. Topped with whipped cream and a sprinkle of cocoa or chocolate shavings, this pie is a decadent treat perfect for coffee and chocolate lovers alike.
Why You’ll Love This Recipe
- Rich and Creamy: The mocha filling is smooth and indulgent, with the perfect balance of coffee and chocolate.
- Simple to Make: Uses basic ingredients with minimal effort for an impressive result.
- Perfect for Any Occasion: Ideal for holidays, dinner parties, or a luxurious weeknight dessert.
- Customizable: Easily adjust the coffee or chocolate intensity to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Store-bought or homemade graham cracker crust (or chocolate cookie crust)
For the Filling:
- Semi-sweet chocolate (chopped)
- Granulated sugar
- Cornstarch
- Instant coffee granules or espresso powder
- Whole milk
- Egg yolks
- Butter (unsalted)
- Vanilla extract
For the Topping:
- Heavy whipping cream
- Powdered sugar
- Cocoa powder or chocolate shavings (for garnish)
Directions
- Prepare the Crust: If making a homemade crust, press graham cracker crumbs (or chocolate cookie crumbs) into a 9-inch pie dish. Chill or prebake as needed.
- Make the Mocha Filling:
- In a medium saucepan, combine sugar, cornstarch, and instant coffee. Gradually whisk in milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Reduce heat and cook for an additional minute.
- In a separate bowl, whisk egg yolks. Slowly pour in a small amount of the hot milk mixture, whisking constantly, to temper the yolks.
- Pour the tempered yolks back into the saucepan and cook for 1-2 minutes, stirring, until thickened.
- Remove from heat and stir in chopped chocolate, butter, and vanilla extract until smooth.
- Assemble the Pie: Pour the mocha filling into the prepared crust. Smooth the top with a spatula and cover with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Refrigerate for at least 4 hours or until set.
- Prepare the Whipped Topping: In a cold mixing bowl, whip the heavy cream and powdered sugar to stiff peaks.
- Garnish and Serve: Spread or pipe the whipped cream over the pie. Dust with cocoa powder or sprinkle with chocolate shavings before serving.
Servings and Timing
- Servings: Makes 8 slices.
- Preparation Time: 20 minutes
- Cooking Time: 10 minutes
- Chilling Time: 4 hours
- Total Time: 4 hours 30 minutes
Variations
- Extra Coffee Kick: Increase the coffee granules or espresso powder for a stronger mocha flavor.
- Dark Chocolate Version: Use dark chocolate instead of semi-sweet for a richer taste.
- Dairy-Free Option: Substitute milk and butter with plant-based alternatives and use coconut cream for the topping.
- Add Liqueur: Stir in a tablespoon of coffee or chocolate liqueur (like Kahlúa) for an adult twist.
- Nutty Crust: Use an almond or pecan crust for added texture and flavor.
Storage/Reheating
- Storage: Cover and refrigerate the pie for up to 3 days.
- Freezing: Freeze the pie (without whipped topping) for up to 2 months. Thaw in the refrigerator overnight before adding the topping.
- Reheating: This pie is served cold and does not require reheating.
FAQs
1. Can I use brewed coffee instead of instant coffee granules?
Brewed coffee can make the filling too watery. Stick with instant coffee or espresso powder for the best results.
2. What type of chocolate works best?
High-quality semi-sweet or bittersweet chocolate melts smoothly and provides a balanced flavor.
3. Can I make this pie ahead of time?
Yes! Prepare the pie a day in advance and add the whipped cream topping just before serving.
4. How do I prevent lumps in the filling?
Whisk continuously while cooking, and ensure the cornstarch is fully dissolved before heating.
5. What if my filling doesn’t set?
Make sure you cook the filling long enough for the cornstarch to activate. If the pie is still runny, chill it longer or serve it as a pudding-style dessert.
6. Can I use a different crust?
Absolutely! A chocolate cookie crust, traditional pie crust, or nut crust all work beautifully.
7. How can I make the whipped cream more stable?
Add a teaspoon of cornstarch or a stabilizing agent like gelatin while whipping the cream.
8. Can I skip the whipped topping?
Yes, but the whipped cream adds a lovely contrast to the rich mocha filling.
9. How do I slice the pie cleanly?
Use a sharp knife dipped in hot water and wiped clean between cuts.
10. Can I add other flavors?
Yes! Try adding a hint of cinnamon or nutmeg for a warm, spiced twist.
Conclusion
Mocha cream pie is an elegant, rich dessert that perfectly blends the flavors of chocolate and coffee. Whether served as a centerpiece for a dinner party or as a luxurious treat for yourself, this pie is sure to impress. Give it a try and savor every creamy, mocha-infused bite!
Print
Mocha Cream Pie
- Prep Time: 10 minutes
- Chill Time: 4 hours
- Cook Time: 20 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
This Mocha Cream Pie combines the flavors of rich chocolate and bold coffee in a luscious cream filling. Nestled in a flaky or cookie crust and topped with fluffy whipped cream, it’s the ultimate dessert for coffee and chocolate lovers alike.
Ingredients
For the Crust:
- 1 pre-baked 9-inch pie crust (graham cracker, Oreo, or traditional pastry)
For the Filling:
- 3 oz (85g) semi-sweet chocolate, chopped
- 1 1/2 cups (360ml) whole milk
- 1/2 cup (120ml) brewed strong coffee (cooled)
- 1/2 cup (100g) granulated sugar
- 3 tbsp cornstarch
- 1 tbsp cocoa powder (unsweetened)
- 1/4 tsp salt
- 3 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For the Topping:
- 1 cup (240ml) heavy cream, cold
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Chocolate shavings or cocoa powder (for garnish)
Instructions
- Prepare the Crust:
- If using a homemade pie crust, bake it according to its instructions and let it cool completely before filling.
- Make the Mocha Filling:
- In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, and salt. Gradually whisk in the milk and coffee until smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes.
- Remove from heat. Whisk the egg yolks in a small bowl. Slowly drizzle ½ cup of the hot mixture into the yolks while whisking to temper them.
- Pour the tempered yolks back into the saucepan, return to medium heat, and cook for 2 more minutes, stirring constantly. Remove from heat.
- Stir in the chopped chocolate, butter, and vanilla extract until smooth and fully melted.
- Assemble the Pie:
- Pour the mocha filling into the prepared pie crust. Smooth the top with a spatula.
- Press plastic wrap directly onto the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or until fully set.
- Prepare the Whipped Cream Topping:
- In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract with a mixer until stiff peaks form.
- Top and Serve:
- Spread or pipe the whipped cream over the chilled pie. Garnish with chocolate shavings or a dusting of cocoa powder.
- Slice and serve chilled.
Notes
- For an extra coffee kick, add ½ tsp of espresso powder to the filling.
- The pie can be made 1-2 days ahead of time; just add the whipped cream topping before serving.
- Store leftovers covered in the refrigerator for up to 3 days.