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.