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Double Chocolate Mocha Pudding Pie…the pie to make this Thanksgiving. It’s chocolate pudding pie all done up with notes of espresso, vanilla, and double layers of sweet creamy chocolate. Delicious when served with a dollop of vanilla whipped cream and chocolate curls on top. It’s the perfect Thanksgiving pie that requires no time in the oven.

Double Chocolate Mocha Pudding Pie | halfbakedharvest.com

Our first Thanksgiving pie is here! I spent a while on this pie guys, but man I am so happy with how it turned out. It’s SO GOOD! 

Some of you might recall last year’s pie, the molten chocolate crackle pie. It is without a doubt one of my favorite recipes I’ve ever shared, it’s delicious. Think warm, with a molten center, notes of vanilla, a crackly top, and a homemade crust. If you haven’t made it, add it to this year’s Thanksgiving menu, it’s always a hit. 

This year I had a big pie problem, how could I actually top last year’s pie? What could be better than that molten chocolate crackle pie? 

Honestly, it stumped me for a while, and I tried a few other pies before landing on this recipe. But guys, this pie!!

I would never say it’s better than the molten pie, BUT it’s just as delicious in its own special way. 

It’s true chocolate pie perfection…roll your eyes back delicious as we like to say over here. 

Double Chocolate Mocha Pudding Pie | halfbakedharvest.com

The details – make that crust

The crust is simple, chocolate wafer cookies, toasted hazelnuts, and butter. The hazelnuts add a special hint of holiday flavor that I love. You don’t have to use them, but personally, I think they really make this crust. 

Blend everything in a food processor until the cookies and nuts are fine crumbs, then press the mix into a pie plate and chill. 

Double Chocolate Mocha Pudding Pie | halfbakedharvest.com

The pudding 

My favorite combination of sweet flavors is anything chocolate and coffee. It’s not even that you taste the coffee, it’s more that the chocolate highlights the rich flavors of the chocolate. 

So we’re making a mocha pudding with a bit of espresso, lots of chocolate, vanilla, and creamy coconut milk. If you don’t love coconut milk, you can use a mix of milk and heavy cream instead. 

Double Chocolate Mocha Pudding Pie | halfbakedharvest.com

First, mix cornstarch with cocoa powder and a little milk to dissolve the cornstarch before cooking. 

Then simmer the remaining milk on the stove with a touch of sugar. Next, add the cornstarch/chocolate milk mix and gently boil until the mix thickens into a creamy pudding. Be sure to add in plenty 0f chopped chocolate and vanilla too. 

Pour the pudding into the crust…

Double Chocolate Mocha Pudding Pie | halfbakedharvest.com

Now the chocolate cream

I really wanted a double layer of creamy chocolate, so I whipped some cream with cocoa powder and added a splash of Kahlua. It’s so light and airy, almost like a mousse. 

Spread the chocolate cream over the pudding, then chill the pie until ready to serve. 

Double Chocolate Mocha Pudding Pie | halfbakedharvest.com

Serve it up 

Just before serving, whip up a little cream and top off the pie. Add chocolate curls if you’d like, slice, and enjoy! 

It’s like your favorite mocha, but creamier, and with a bit of a crunch from that sweet crust. 

Yep, roll your eyes back, go for that second slice, and finish the pie in one sitting kind if good! 

Double Chocolate Mocha Pudding Pie | halfbakedharvest.com

Thankfully, this pie recipe has no rolling out of crusts, no oven, and nothin fancy! Making it really great for your holiday table! 

See ya tomorrow for our first Thanksgiving cocktail!

Looking for other Thanksgiving desserts? Here are my favorites: 

Molten Chocolate Crackle Pie

Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting

Chewy Brown Sugar Maple Cookies

Gooey Chocolate Chip Cookie Pie

Lastly, if you make this Double Chocolate Mocha Pudding Pie, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch our how-to video:

Double Chocolate Mocha Pudding Pie

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours 40 minutes
Servings: 10
Calories Per Serving: 404 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Watch the How-To Reel

Ingredients

Crust

  • 1 sleeve chocolate wafer cookies
  • 1/2 cup toasted hazelnuts (or additional cookies)
  • 8 tablespoons salted butter, melted

Pudding

Vanilla Cream

Instructions

  • 1. In a food processor, pulse the cookies and nuts into fine crumbs. Add the butter and pulse until the mixture holds together when pinched. Press into the bottom of a 9-inch pie plate. Chill.
    2. To make the pudding. In bowl, whisk together the cornstarch, 1/4 cup cocoa powder, and the espresso powder. Stir in 1 cup milk.
    3. In a medium pot, combine the remaining 2 1/2 cups milk and the sugar over medium heat. Gently boil until the sugar dissolves, then add the chocolate milk mix. Cook, stirring continuously, until the mixture thickens and is pudding-like, 5-8 minutes. Remove from the heat and whisk in the chopped chocolate, then the vanilla and butter.
    4. Pour the pudding into the prepared crust.
    5. Using an electric mixer, whip the cream, cocoa powder, powdered sugar, and Kahlúa until soft peaks form. Spread the chocolate cream over the pudding. Cover the pie and chill 4 hours or up to 5 days.
    6. When ready to serve, make the vanilla cream. Whip the cream, powdered sugar, and vanilla together until soft peaks form. Spread the cream over the pie. If desired, top with chocolate curls. Slice and enjoy!
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Double Chocolate Mocha Pudding Pie | halfbakedharvest.com

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Comments

  1. 5 stars
    Delicious! While I’m not serving this until tonight, we have sampled from the leftover bits in the pot and bowl. Two of my tasters commented that they’d be delighted to have the pudding by itself. The bitter note is perfect for us. I used a combination of several chocolates in the the 70% zone, with no additional sugar.

    Because of the comments about the chocolate cream melting on warm pudding, I let the pudding layer cool before placing the cream on top of it.

    Tieghan, in Step 5, I made the assumption that 2T of cocoa powder are used. It would be helpful to have that explicit in the instructions.

    1. Hey Martha,
      Happy Sunday!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!! xTieghan

  2. 1 star
    This recipe was suggested to me by a family member as they raved about it. However, I found it too bitter with 70% dark chocolate. It also didn’t have a lot of flavor. I ended up adding a lot more Kahlua than suggested, and then switched to mint Kahlua so it tasted like….something.

  3. Would be really great to list the weight/amount of chocolate wafer cookies in a sleeve. Had to do a little sleuthing to figure it out, since those cookies aren’t available where I live. Used chocolate grahams instead for the crust, worked great! Delicious pie.

    1. Hi Sandra,
      Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!🎄🎁 xT

    2. Hi Sandra, can you share what that amount was? We also don’t have those sleeves of cookies where I live – hoping you can save me the sleuthing!

  4. 3 stars
    I really wanted to love this recipe but when I made it, it came out more bitter than sweet. Maybe I did something wrong, I do plan on trying again sometime

    1. Hi Sarah,
      So sorry to hear this! Was there anything you may have adjusted? What kind of chocolate did you use? Let me know how I can help for next time! xTieghan

      1. I agree the pudding was too bitter. I’m making it again but increasing the sugar by 1/4 cup. I also baked the pie shell; I was concerned the pie crust, while fine when chilled, would fall apart if warmed a bit to room temp. Left out the hazelnuts as was concerned they may burn when crust was baked. Would like to hear from anyone if the cookie crust falls apart if not served completely chilled.

  5. 5 stars
    This was AMAZING. I am chocolate obsessed and loved this because it was not overly sweet. Anyone can make chocolate taste good with loads of sugar, but this was just next level! I didn’t have the espresso, my grocery store was out, so I’m sure that would really set this over the edge. And as always, her recipes are beautiful, which is extra fun when you put in all the effort! Thank you for taking the time to create this!

    1. Hi Lindsey,
      Thank you so very much for giving this recipe a try, I love to hear that it was enjoyed! Happy Holidays!🎄🎁

  6. 5 stars
    I haven’t made this yet but I’m so excited to try! Which cocoa powder would you recommend for this? I have just a regular Hershey’s unsweetened powder and was wondering if that would work? Thanks!!!

    1. Hey Hunter,
      Yes, that will be great to use! I hope you enjoy this recipe, please let me know if you give it a try! xTieghan

  7. 5 stars
    Excellent pie. Great instructions. I am buying your book. I make chocolate cream pies regularly, this is the first one that is like a great wine which gets better as it ages. I rate all recipes on how does it increase my fatigue (I have multiple sclerosis) after making it and we’re the instructions easy to follow. You get 🧡🧡🧡🧡🧡 out of 5. I love that While chocolate is rich, it doesn’t disrupt your palate or blow it out. It’s not overly sweet. It is just right. Thank you!!!!!

    1. Hey there,
      Awesome!! I am so glad to hear this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan

  8. 5 stars
    Delicious! But… put the pie in the fridge for an hour between step 4 and 5.

    This pie is delicious! I made it for thanksgiving and will make it again!! My one complaint is that the chocolate cream melted when I put it on the pudding. If you chill the pudding later before the cream it would be better.

    I made a few adjustments: I used instant coffee and chocolate chips. Worked just as well…. I also added walnuts (instead of hazelnuts) to the Oreo crust and it was great.

    1. Hey Emily,
      Wonderful! It’s so great to hear that this recipe was enjoyed, thanks for making it! Thanks for sharing what worked well for you! xTieghan

    2. I have the same comment about the melting. Perhaps I need a deeper pie pan. It continued to melt after I put it in the fridge, all over the shelf 😢. I am going to redo that step this morning, Christmas morning, and I know it will be great!

    1. Hi Sue,
      Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan

    1. Hi Christy,
      Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan