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.
This recipe is part of Sally’s Pie Week, an annual tradition where I share a handful of new recipes that fit into the pie/crisp/tart category. We love pie around here, and there’s no shortage of pie recipe options!!
Here’s Why You’ll Love This Mocha Chocolate Pudding Pie
- 10-minute pudding is 100% from scratch, and you can taste the difference
- Creamy and undeniably rich dark chocolate pudding sets into a soft-yet-sliceable texture
- Mocha fans will love the hint of espresso in the pudding filling and whipped cream topping
- Easy 2-ingredient Oreo cookie crust
- Garnished with soft peaks of mocha whipped cream
- Wonderful make-ahead dessert recipe
One reader, Shannon, commented: “Good heavens, was this ever delicious. I can’t decide what was my favorite: the crunchy, chocolatey crust, the velvety filling, or the creamy topping. Made it as a Mother’s Day treat for myself. Family loved it and I loved it. ★★★★★”
Start With the 2-Ingredient Oreo Cookie Crust
An Oreo cookie crust is the perfect chocolatey base for this mocha chocolate pudding pie. It’s the same exact crust you use for cookies & cream pie and caramel turtle brownie pie. Made from Oreos and melted butter, this crust comes together quickly and easily. Make sure to use the whole Oreo when crushing them—both the chocolate cookies and the cream center. The cream center adds a delicious sweetness and also helps keep the crust together.
Using your hands, press the mixture into the bottom and around the sides of the pie dish with medium-firm pressure. See this post on how to make a perfect Oreo cookie crust for all my crust-shaping tips.
Bake the crust for 10 minutes so it will stay sturdy and intact. This is the only baking time this pie gets, so you can turn off your oven when the crust is done!
Feel free to make the crust the night before if you want to save a little time.
Make This Mocha Chocolate Pudding From Scratch
Here are the ingredients you need for the pudding:
- Egg Yolks: For structure and thickening. (If you need an idea for using the leftover egg whites, many pies are delicious topped with this marshmallow meringue…)
- Cornstarch: This is the main thickening agent for the pudding, just like we need for coconut cream pie, pumpkin pies in a jar, and butterscotch pie.
- Whole Milk: I strongly recommend using whole milk in this recipe. If you want to sub in lower-fat or nondairy milk, you may need to increase the cornstarch, and even then the consistency will be thinner.
- Heavy Cream: This makes the pudding extra creamy and thick. You only need 1/2 cup (120ml) for the pudding, but you’ll also need 1 cup to make the whipped cream topping.
- Sugar: Granulated sugar works best for sweetening.
- Salt: A little salt balances the sweet.
- Butter: Just 2 Tablespoons stirred in at the end of cooking gives the pudding a richer flavor, helps it continue to thicken, and smooths it out.
- Bittersweet Chocolate: You want the real-deal chocolate here, chopped finely so it will melt easily. I love this pudding with bittersweet (60% cacao) chocolate. Don’t use chocolate chips, which have stabilizers that prevent them from melting smoothly. I use and recommend the chocolate baking bars found in the baking aisle, like Ghirardelli and Baker’s brands. They come in 4-ounce bars, so you’ll need 1 and 1/2 for this recipe.
- Espresso Powder: This is the magic ingredient that turns this chocolate pudding into mocha chocolate pudding. If you want a stronger coffee flavor, you can add an extra teaspoon. You can find espresso powder in the coffee aisle at the grocery store or online.
- Vanilla Extract: For flavor.
I promise, if you know how to whisk, you can make homemade pudding. The process is pretty similar to making the filling for my banana cream pie. The only slightly tricky part is tempering the egg yolks—this just means you will slowly pour a little of the warm milk mixture from the pot into the beaten egg-cornstarch mixture, then carefully combine it all.
Why Do We Temper the Egg Yolks?
This is to ensure your pudding doesn’t include chunks of scrambled eggs. The slow and steady stream of warm milk is gently bringing the egg yolks’ temperature up without scrambling them.
Let me walk you through making this pudding. The first step is to mix the egg yolks and cornstarch together until the cornstarch is dissolved. I usually do this with a fork in a liquid measuring cup, because we’ll eventually pour this into the cooking milk mixture.
Heat the whole milk, cream, sugar, and a little salt in a saucepan on the stove. Once it’s gently simmering, slowly, and in a steady stream, pour a little of this milk mixture into the egg yolk/cornstarch mixture, whisking constantly.
Then, slowly pour and whisk the tempered egg yolk mixture into the rest of the milk mixture in the saucepan. Cook, whisking, and let it begin to bubble, which happens pretty quickly. Whisk constantly while it pops and bubbles for just 1 minute. Remove from heat, then stir in the butter, chopped chocolate, espresso powder, and vanilla, until everything is melted and combined.
Troubleshooting: Why Isn’t My Pudding Smooth?
Do you notice little bits of egg yolks in your mocha chocolate pudding? You may not have tempered them slowly enough. Make sure to *very slowly* stream and whisk some of the cooking milk mixture into the egg yolk/cornstarch mixture, and then *very slowly* stream and whisk it back into the pot. Remember to whisk constantly.
If your best efforts still result in a few chunks, don’t fret. You can strain the finished warm pudding through a fine mesh sieve to remove them.
Set It and [Don’t Completely] Forget It
With egg yolks, cornstarch, and heavy cream, you can be certain this mocha chocolate pudding pie will set into a sliceable texture, but it needs some refrigeration time to get there.
Pour the warm pudding into the Oreo pie crust, smoothing it into an even layer. An offset spatula is helpful for spreading. Cover and refrigerate it for at least 4–6 hours, or up to 2 days.
Mocha Whipped Cream Topping:
The mocha whipped cream topping from my flourless chocolate cake recipe tastes phenomenal on top of this pie, and it’s quick and easy, too.
Here’s what you need to make it: Grab some espresso powder, cold heavy cream, confectioners’ sugar, and cocoa powder. Whip it up into soft peaks and either spread or pipe it on top of the mocha chocolate pudding pie before serving. I top it with chocolate curls for garnish.
Feel free to use classic whipped cream instead, if you’d prefer.
This recipe is part of Sally’s Pie Week, an annual tradition where I share a handful of new recipes that fit into the pie/crisp/tart category. Join the community below!
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Mocha Chocolate Pudding Pie
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 5 hours, 20 minutes (includes chilling)
- Yield: one 9-inch pie
- Category: Dessert
- Method: Cooking
- Cuisine: American
Description
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
Instructions
- Preheat oven to 350°F (177°C).
- Bake the crust: In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust. See Oreo crust page for more success tips if needed. Bake for 10 minutes. Allow to cool as you prepare the filling.
- Make the filling: In a medium heatproof bowl with a pour spout (I use a large glass liquid measuring cup), whisk the egg yolks and cornstarch together with a fork or small whisk. It will be *very* thick. Set aside.
- Combine the milk, heavy cream, sugar, and salt in a medium saucepan set over medium heat. Whisk until all the sugar has dissolved, then bring to a gentle simmer, whisking occasionally.
- Once simmering, remove about 1/2 cup (120ml) of the warm milk mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the saucepan. The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Cook for 1 full minute, whisking constantly.
- Remove the pan from heat and whisk in the butter. Then whisk in the chopped chocolate, espresso powder, and vanilla. You will have about 3 and 1/2 cups of filling. If you notice a lot of little chunks of egg yolk, they may not have been tempered properly. To fix, you can run the warm custard through a fine mesh sieve.
- Allow to cool for 10 minutes. I do not recommend any longer than this, as it will be too thick to spread neatly into the crust.
- Spread filling into cooled pie crust. (A small offset spatula is helpful for this.) Cover tightly with plastic wrap and refrigerate for at least 4–6 hours or overnight, until chilled and thickened. Pie may be refrigerated for up to 2 days before serving.
- Make the mocha whipped cream: In a very small bowl, using a fork, mix the espresso powder and warm water together. Allow to cool down for a few minutes. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream, sugar, cocoa powder, and espresso mixture on medium-high speed until medium peaks form, about 3 minutes. Medium peaks are between soft peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts. Spread onto chilled pie. Garnish with chocolate curls, chips, or chocolate-covered coffee beans, if desired.
- Slice and serve. Tip: The first slice is never pretty! Much easier to slice after that first piece is out.
- Cover leftover pie and store in the refrigerator for up to 5 days.
Notes
- Make-Ahead Instructions: You can make this pie through step 8 and store in the refrigerator for up to 2 days before garnishing (with freshly made mocha whipped cream topping) and serving. Cover pie tightly with plastic wrap before refrigerating. You can also make the Oreo cookie crust up to 3 days before using; cover and store baked and cooled crust in the refrigerator.
- Freezing Instructions: This is not the best pie to freeze; the pudding’s texture is never quite the same. However, if you have leftover slices and aren’t concerned as much about taste and appearance, you can freeze leftover pie for up to 3 months. Thaw in the refrigerator.
- Special Tools (affiliate links): Food Processor (for the Oreos) | Glass Mixing Bowl | 9-inch Pie Dish | Egg Separator | Whisk | Glass Liquid Measuring Cup | fine mesh sieve | Offset Spatula | Electric Mixer (Handheld or Stand)
- Graham Cracker Crust: You can use a graham cracker crust instead of an Oreo cookie crust. You will still need to bake it for 10 minutes.
- Whole Milk: I strongly recommend using whole milk in this recipe. If you want to sub in lower-fat or nondairy milk, you may need to slightly increase the cornstarch, and even then the consistency will be thinner. Whole milk is the best option.
- Chocolate: I love this pudding made with bittersweet (60% cacao) chocolate, but you could also use semi-sweet or dark chocolate. Don’t use chocolate chips, which have stabilizers that prevent them from melting smoothly. I use and recommend the chocolate baking bars found in the baking aisle, such as Ghirardelli and Baker’s brands. They come in 4-ounce (113g) bars, so you’ll need 1 and 1/2 bars for this recipe.
- Espresso Powder: You need espresso powder in both the pudding and the whipped cream topping. Most major grocery stores carry it in the coffee aisle, or you can find it online. I don’t recommend using brewed espresso or brewed coffee; you need powder. You can use instant coffee instead of espresso powder, but you’ll need more instant coffee because it’s not nearly as concentrated. If using instant coffee, I recommend 1 Tablespoon instant coffee in the pudding and 2 teaspoons in the whipped cream.
- Can I Make This Without Espresso? Yes, for a regular chocolate pie (not mocha), leave out the espresso powder in the pudding and the whipped cream. Or you can use decaf powder.
Reader Comments and Reviews
I made this recipe for Thanksgiving, and it was so good. It was a lot of work, but it was worth it.
We liked it so much that I made it for both Christmas and NYE.
I forgot to mention that I made it once with GF Oreos and there was no difference.
Sally, some of the best recipes out there in the vast universe! Love your ideas and the great combination of ingredients 🙂 I did the carrot cake muffins for a school charity bake (the first that were eaten away from the table) and the banana bread this week. So much baking, so much fun 🙂
This is my favorite pie recipe I’ve made from the site. I was nervous about egg chunks but it turned out great. Just pour slow and whisk like there’s no tomorrow.
Made this exactly as directed, and it turned out perfectly as your recipes always do. I’m tempted to add some peppermint next time to make a peppermint mocha pie. Thank you for another great recipe!
I have access to decent gluten free versions of regular pie crusts that are used for apple pies etc.. Would that kind of pie crust taste good with the filling?
Hi Ro, that should work just fine here. Be sure to blind bake your pie crust before adding the filling.
Don’t have whole milk on hand. Could I use a combo of 1% milk and heavy cream or whipping cream to produce the same thicker consistency as whole milk?
Yes! We would do a quick google search for the right ratios to replicate whole milk.
This looks amazing! It seems gluten free apart from the crust. Do you know if I’d be able to swap out Oreos with a gluten free alternative?
Thanks x
Hi Eilidh, we haven’t tested a gluten-free version of this crust with gluten-free Oreos, but if you try it, let us know how it goes!
I just made this with gluten free oreos. So good!
Made this pie for our Thanksgiving celebration tonight and I’m pretty sure my family was licking their plates clean. SO good!!! I may have had teeny tiny bits of egg in my pudding (I tried so hard to pour slowly lol!) but you couldn’t tell at all once it set and it didn’t affect the taste one bit. Very silky and smooth and rich. AMAZING! Followed the recipe to a T. It has already been requested for Christmas. Thanks Sally!!
So glad I made this pie for Thanksgiving! I almost didn’t make it in favor of French Silk, but at my sister’s urging, I made this mocha chocolate pudding pie. So creamy and rich. A lot of chocolate and mocha flavor with an amazing cookie crust (I used store brand chocolate sandwich cookies) and mocha whipped cream. I even went the extra mile and made the chocolate curls. I made the pie two days in advance. On Thanksgiving, the first slice came out fine — not messy! I was slightly hesitant about making the pudding simply because I’ve never made homemade pudding before but it was easy to do with Sally’s instructions and turned out very smooth and velvety. This recipe is a keeper!
Sally & Team – this was an incredible pie! I’m sorry I forgot to tack a picture, but it turned out beautifully and delicious. Definitely a make again recipe. I made it exactly as you created it – no substitutions. This goes without saying I guess, but it helps to read the the entire recipe a couple times before making. I didn’t have any trouble tempering the eggs and I’m sure it was because of your instructions. I also made your cheesecake pumpkin pie – another home run!
Thank you much – and peace to you this day.
-April
I’m so happy to read how much you enjoyed this pie, and the pumpkin cheesecake pie too! That’s what I made for our family’s meal yesterday. It’s one of my new favorites!
Hi Sally! I am making this pie without mocha. So far, I have made the crust and the pudding but not the whipped cream. Could I make the whipped cream with hot chocolate powder, or should I just do a regular whipped cream? Thanks and love your recipes!
We haven’t tested it with hot chocolate powder, but you can either make it with the cocoa powder and omit the espresso powder, or just make regular whipped cream to be on the safe side!
Thanks you!! I’m making this for Thanksgiving, but since it is Sally I know it will turn out good
Should the whipped cream be made day of serving or can it be made a day before? Will it hold up without being stabilized with gelatin?
Hi Brandon, whipped cream can typically be made and stored for up to 24 hours before serving. We don’t find gelatin necessary here, but feel free to add some if you’d like. Hope you enjoy the pie!
Hi! Would this work in a springform pan? Thanks
Hi Christina, that would be fine, but the slices may get a little messy.
Hi Sally,
This turned out magnificent and it held up beautifully in the springform pan. I won the very prestigious Johnson Family #1 dessert award for 2023 Thanksgiving!
Thank you!
Does any of the cold ingredients (milk, eggs) need to be room temp before making?
Hi Ariel, no, you don’t need to bring them to room temperature first.
Planning to make this for thanksgiving, but will it keep well for a week without freezing so I can make it in advance? I noticed you said it doesnt freeze well Thanks for the recipe!
Hi Mason, the leftovers stay well in the refrigerator for up to 5 days, so we’d recommend making it closer to the time you plan on serving it. See recipe Notes for other make ahead options. Hope it’s a hit!
Tastes great! May not have cooked it long enough. It’s not keeping its shape in the pie pan and oozes outside the cut. Don’t think it affects the taste though!
My family and I loved this recipe! I was so excited to try it when I saw it posted as part of Sally’s Pie Week. The whipped cream was perfectly flavored and sweetened, and the crust was just thick enough. Even more, the filling was so rich and creamy like a chocolate pastry cream. Although I like things very chocolatey, it was perfectly chocolatey for me. Since I live in high altitude and water boils at a lower temperature, I did cook it 30 seconds longer. It set up perfectly, so the slices held their shape, and the crust didn’t fall apart. Overall, this recipe is amazing! Also, I love your blog! I check it for new recipes almost every day. When I want to try a new baking recipe, I always look here first. I appreciate how well-tested your recipes are. I have many baking recipes in my recipe file, but a vast majority of them are yours. Thank you so much for your amazing recipes!
Tutorial for making chocolate curls, please????
Hi Diane, the easiest and most successful way to make chocolate curls is actually simply running a vegetable peeler down the side of a Hershey bar (or similar)!
I did something wrong! The pudding wasn’t thick upon cooling for 10 minutes. I suspect that I didn’t heat the milk/cream/sugar mixture high enough or long enough before whisking in the egg yolk/corn starch tempered mix. How long should it simmer for? And at what temp should I be sure to reach? It’s the first time I’ve ever attempted pudding. Also, is there anyway to save this? I let it set overnight but it’s still just a thickened liquid.
Hi Heather, Thank you for trying this recipe. Did you use whole milk and heavy cream? Any lower fat milk/cream will not set properly. You will simmer the mixture until all of the sugar is dissolved. After you slowly whisk in the egg yolk mixture and bubbles are popping on the surface you will keep cooking it for one whole minute. It should be noticeably thicker at this point but will continue to thicken in the refrigerator. Hope this helps for next time!
Can this recipe be made with a box mix pudding? I am not the handy with all those instructions for homemade pudding.
Hi LC, you can certainly try it. I’m concerned it won’t set up to be sliceable. The homemade pudding takes only about 10 minutes, and it’s really all about whisking. Let me know if you try it either way!
My husband and I loved this recipe. Thank you Sally.
Wow! This pie was a hit! My husband told me to make sure and save this one. Perfect combination of ingredients. The coffee flavor is not overpowering and mingles perfectly with the chocolate. Definitely want to make this again!
Silky smooth decadence!
Family loves this pie!! I had to make it with lactose free whole milk and dairy free whipping cream and it still turned out amazing!!
Hi sally. I was reading through the pie and i wanted to work alongside in your pie week. Always wanted to try those. Just a quick question, can i half the recipe and use a smaller pan size for it. It says 9″ so i can try for a smaller pan. If yes, what size works for it?
Hi Samiya, though I have not tested it, you can typically halve a 9-inch pie recipe to fit into a 6-inch pie dish (which are quite small!). Let me know if you try it. It may be easier to make the pie as directed and freeze any leftovers.
I love your recipes
I’m DYING to make this…but we won’t be able to finish it in 5 days. Can I freeze the leftovers?
Hi Connie! If you have leftover slices, you can cover and freeze them for up to 3 months. Thaw in the refrigerator.
This looks delicious but I have trouble digesting heavy cream. Could something like Cool Whip be substituted?
Hi Linda, you can use cool whip for the topping. For the pudding, I’m unsure. You can try swapping half-and-half if that works better for you?
I can digest half and half so I’ll try that, as long as you think it will still thicken ok…
I’m new at baking and as a new mom I’ve taken a liking to trying your recipes! This pie was great! I may try to do a plain whipped topping next time since I felt my pie filling was really good but it would have stood out more without the mocha filling. That’s a personal preference but that’s not to say the mocha filling wasn’t great. Also I never knew pudding was so much fun to make! Thank you for all your fabulous recipes!
We’re so glad you enjoyed the pie, Shelby—and thank you for making and trusting our recipes!
Can I leave out the espresso as I don’t want to add the caffeine to the pie?
Hi Cas, you can, which would make it a chocolate pudding pie instead of mocha. If you want that mocha flavor with no caffeine, you can look for decaf espresso powder, or use decaf instant coffee instead. You’ll need to add a little extra if using instant coffee, as it’s not as concentrated as espresso powder. See the recipe Notes for the amount recommended.