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Mocha Cream Pie

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  • Author: clara
  • 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

Units Scale

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.

Find it online: https://recipe.ukfinda.com/mocha-cream-pie.htm