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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. 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.

  2. 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

  3. 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.

  4. 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!🎄🎁

  5. 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

  6. 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

  7. 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

  8. 5 stars
    Made this and a Tipsy Laird for thanksgiving and it was a huge hit! The only complaint was about the hazelnuts from one member of my family and that is only because he wasn’t a fan.

    1. Hi Megan,
      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

  9. 5 stars
    I’ve made this twice now, love it. My favorite part is the kahlua cream, I could eat a whole bowl of it!

    My family doesn’t like super dark chocolate so I used 4oz 56% & 4oz 66% & it was just right.

    1. Hi Jamie,
      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

  10. 5 stars
    Made this for Thanksgiving, and it was a huge hit!

    I used GF Oreos and hazelnuts in the crust, and I didn’t quite use the whole crust mixture (9-inch pie plate). I used all coconut milk in the pudding (*amazing*). Mine thickened up super quickly, and I chilled the crust and the pudding completely before assembling. Again, I didn’t use quite all of the pudding: my pie plate is pretty shallow.

    I highly recommend this: everyone loved it!!

  11. 5 stars
    So good!! I made it for thanksgiving and everyone loved it. I did it with an Oreo crust and milk/cream instead of coconut milk. I also added extra kahlua to the top layer because why not, and used instant coffee since I couldn’t find espresso powder. Gonna make it again for Christmas!

  12. 5 stars
    I made this for Thanksgiving dessert and it was completely gone by the end of the night! It was a huge hit and everyone loved the crust.
    I toasted the hazelnuts on the stovetop and just added them to a blender with the wafer cookies since I don’t have a food processor. I also didn’t use coconut milk. I used 1 cup of milk for the chocolate milk mix and then 1 1/2 cups of milk and 1 cup of heavy cream to boil with the sugar. Alternatively, you could combine the 2 1/2 cups of milk and 1 cup of heavy cream to have as your “coconut milk alternative.”
    I premade this the night before and then made the vanilla whipped cream right before serving. Thank you so much for this recipe! I can’t wait to make it again for Christmas. Hope you had a great Thanksgiving!

    1. Hey Erin,
      Happy Sunday! Thanks for giving the recipe a try, I love to hear that it was enjoyed! Thanks for sharing what worked well for you! xTieghan

  13. 4 stars
    This was really good! I used Oreos instead of the wafers because that’s all I could find. If I were to make it again I would just do Oreos for the crust and leave out the hazelnuts since I thought those were a bit too overwhelming and overpowered the others flavors.

  14. 5 stars
    This was delicious! The pie was devoured at our family gathering tonight. Cheated a bit and used one of those pre made Oreo crusts since I couldn’t find chocolate wafers anywhere. Great recipe, thank you!!!

    1. Hi Katherine,
      Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan

  15. 5 stars
    Wow! Just wow! First time I added chocolate to the Thanksgiving desserts and this was the dessert most eaten! Insanely delicious! Very rich. A sliver does the trick! I think this could serve 12 easily. My husband said he thought he might prefer the bites without the vanilla cream, but I totally disagree. I am more of a vanilla lover than a chocolate and the vanilla helped to balance the chocolate. I think this is great year round!

    1. Hi Stephanie,
      Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan

  16. 5 stars
    This was delicious. I made the recipe but put it in a 9×13 inch pan and it was a perfect fit. I used a chocolate graham cracker crust since that is what I had on hand.

    1. Hi Joanna,
      Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan

  17. 5 stars
    I made this for Thanksgiving dessert, and it was a huge hit! It was at its best after it had been out of the fridge for about 20 minutes, that let the silky texture of the layers really shine.

    1. Hi Katie,
      Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan

  18. 4 stars
    This is pretty delicious. Chocolate mousse like texture- we added Frangelico to the fluffy whip and it was *chef’s kiss*

    Pudding settles while it chills – we were worried it was too much for our pie pan but it all worked out.

    1. Hi Brenna,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

    1. Hey Carol,
      Sorry to hear this. Sounds like it needs to be whipped longer or more powdered sugar needs to be added. I hope this helps! xTieghan

  19. 2 stars
    I think this may be the first time EVER I did not enjoy one of your recipes….did not have any issues and pie came out exactly as in photos – flavors just felt flat for some reason. Perhaps as suggested maybe lower percentage chocolate would have give it better depth. Also made the chewy browned butter cookies with maple icing – and those are to DIE FOR, so all good!

  20. This review is for doing non-coconut milk version as I see some people are confused.

    This pie turned out fantastically!!! If you are not using coconut milk, you need 3 cups heavy cream. There is 1 cup of heavy cream in EACH layer.

    Layer 1, Pudding: 2.5 c milk goes in the saucepan with your sugar. In a separate bowl, whisk 1 CUP heavy cream with cornstarch / espresso powder / cocoa powder.

    Layer 2, kahlua cream: 1 CUP heavy cream gets whipped with your kahlua / cocoa powder / powdered sugar.

    Layer 3, vanilla cream: 1 CUP heavy cream gets whipped with your powdered sugar / vanilla.

    Hope this helps those confused!!

    1. Hi Kathleen,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  21. 4 stars
    Another tip to add to your directions: the pudding really needs to be strained. Before adding the mixture to the chopped chocolate, strain the pudding through a sieve. Otherwise, there are tiny bits of cornstarch and espresso powder. Totally ruins the texture of the pie.

    1. Hi Heidi,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  22. 4 stars
    Made this pie yesterday for Thanksgiving.
    This is a great recipe, but my family likes things a bit sweeter, so just note that although it may look kind of like French Silk in the photos, this is a very dark chocolate pie.
    If you like it a little sweeter, modify slightly:
    – I agree with the hazelnuts, they’re worth adding to the crust, but I recommend adding a few TBL’s of sugar as well (again, only if you like a touch more of that sweet/salty taste)
    – The dark chocolate pudding filling is great and easy to make. I used 70% chocolate for this part. I’d probably lower the chocolate to a Bittersweet ~50% next time.
    – The mocha whipped cream topping and Vanilla topping on top of that is so good! This really helps to balance out the dark chocolate flavor of the pudding filling and is a nice accompaniment.

    Thanks for the recipe!

    1. Hey there,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  23. Hello! First I will say this pie is VERY good and easy to make. A couple of feedback points to help with some confusing parts of this recipe:

    1) The metrics for milk above don’t add up properly. The recipe indicates you need 1 cup of milk for the cornstarch mix and 2.5 cups of milk + 1 cup of cream for the pudding (if choosing not to use coconut milk). 3.5 cups of milk/cream to replace 2.5 cups of coconut milk doesn’t seem correct- and perhaps is why people are having issues getting their pies to set properly. I ended up using 1.25 cups of milk and 1 cup cream for the pudding and it turned out beautifully. Adding another 1.25 cups of milk would definitely make it runny.

    2) You need to add a step to chill the pie in between the pudding layer and the Kahlua cream layer. My pudding layer was still pretty warm when I spread the Kahlua layer on top, and a lot of the whipped cream deflated.

    3) I don’t see why adding the 2 tablespoons of butter to the pudding is necessary. I agree with others that it makes the pudding very gloppy and oily. I kind of wish I hand mixed it before pouring into the crust, but wanted to follow this part of the recipe exactly.

    1. Hi Erin,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Thanks for sharing your feedback. Happy Thanksgiving! xTieghan

        1. Hi Rona,
          So sorry to hear this. Was there anything you may have adjusted in the recipe? I would love to help! xTieghan

  24. Made this for thanksgiving and it was a hit. I didn’t have Kahlua so I subbed Patron XO cafe. About half a shot and the flavor came through significantly. It was great and set well. Seeing the three layers was a nice touch.

    1. Hey Elizabeth,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  25. 5 stars
    Decided to make this pie for my mom since she loves chocolate pudding pies. I used a different recipe for the crust. Overall super easy recipe to follow to make the chocolate filling! First time making chocolate pudding

    1. Hi Geraldine,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  26. Every layer tasted great; I had to bake my own chocolate wafers for the crust; no issue with the butter into the pudding mix. I am a home cook, but learned from my mom and have been making pudding and pastry cream for a long time.
    Will see how well it comes out of the pie plate! That’s the true test!

    1. Hi Julie,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  27. 1 star
    Okay, for those of us that don’t stay home and cook or bake all day, your are going to have to be a little more detailed in your steps. I made the pudding and put it into the crust like you said. Next step whip the cream and Kailua mix on top of the pudding, only for it to entirely melt and then drip all over in my fridge. You are a very talented girl, but go way to fast than the average home cook. Step after step doesn’t necessarily mean great Hopefully it will taste okay! Thank goodness I have other desserts.

  28. The butter did not incorporate into the chocolate pudding mixture so now I have an oily gloppy consistency and I do not think I should put it into the nice chocolate crust. Is there a fix for this or an explanation? I followed directions exactly.
    Thx!
    Debra

    1. I had the same problem. I had to throw it into the mixer on high to get it to incorporate. Looks and tastes much better now.

    2. Hey Deborah I don’t know if I’m too late to help you out or not but… I noticed the same thing when I added the butter. I pulled out one of my solid wire whisk and I whisked it really well and it actually incorporated back into it perfectly and it looks like the original pudding. It just took a little bit of elbow grease. I hope that helps!

    3. Hi Debra,
      So sorry for any confusion here, you really need to gently and fulling incorporate the butter into the pudding mixture. It may take a few minutes for this to happen. I hope this helps for next time, please let me know how the pie turns out! xTieghan

      1. You say there is no butter in the pudding, but Step 3 says:
        Remove from the heat and whisk in the chopped chocolate, then the vanilla and butter.

        Can you clarify please.
        Thanks!

    4. Debra! I’m so sorry this happened to you but also your comment about the butter made me question whether I should add it at all and when I read Tieghan’s response that “there isn’t butter in the recipe” (even though under pudding it says 2 Tablespoons of butter and in the directions says to mix that in at the end) I decided to not add it at all and the pudding looked and tasted delicious. In future I think just skip it! Not needed at all though I still find it really weird that it is definitely in the recipe and directions to add it 🤷🏽‍♀️

    1. 5 stars
      Great recipe for seasoned bakers that would know to cool the first pudding layer before adding the next layer of cream… I think all of your recipes are amazing but for beginner cooks they would make many mistakes so I could see the frustration.. simply cool the first layer while making the chocolate cream
      Layer…

  29. I made the pie earlier today & in frig for tomorrow- my only comment is that I think instructions somewhat difficult to follow- when I put layer of chocolate cream, it stuck to pudding & then looked “runny”
    Just an FYI for others- my large market chain here in Dallas said there is a supply chain issue w/ chocolate wafers & have been unavailable for months. Whole Foods has a 360 brand of chocolate brownie wafer cookie that is a good substitute. Looking forward to trying tomorrow.

    1. 5 stars
      The directions were a little tricky but I figured it out and the pie is sitting overnight to chill. And yes, there is a wafer shortage. I had to go to 2 different stores but found some at our local big chain. I think it’s worth making, just read through steps before you start.

      1. Hi Sarah,
        I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  30. I’m having a hard time with the chocolate whipped layer. My family doesn’t like cocounit so I followed the substitution for 2.5 cups milk and 1 cup cream and added that to the additional 1 cup heavy cream that the recipe called for. Did I misunderstand and should not have added the additional 1 cup cream?

    1. The additional one cup of heavy cream is meant for a separate chocolate cream layer (you can sort of see it in the photo above the darker pudding layer). This was not separated in the ingredient list, but she says in the instructions, “Using an electric mixer, whip the cream [this refers to the 1 cup of heavy cream], cocoa powder, powdered sugar, and Kahlúa until soft peaks form. Spread the chocolate cream over the pudding.” The pudding layer has 3.5 cups of milk total. The chocolate cream layer has 1 cup of heavy cream. Hope this helps!

      1. I see why Rachel is confused because there is a separate section of the recipe where 1 cup of cream is used for the Kahlua layer. The section for the pudding calls for 2.5 cups of milk AND 1 cup of cream if forgoing the coconut milk. I mentioned above that I reduced the amount of milk in my pudding so it wasn’t runny and it worked well.

    2. Hey Rachel,
      So sorry for any confusion, that extra cup of cream should be used in step 5. Please let me know if this helps! xTieghan

  31. 5 stars
    Hi Tieghan!

    I am making this for Thanksgiving tomorrow but was wondering if it can be made a day in advance and still taste as yummy?

    Thanks so much- we LOVE all of your recipes! Fellow CO girl here as well!

    1. Hey Meaghan,
      You bet, just follow the instructions in step 5. I hope you love this recipe. Happy Thanksgiving! xTieghan

    1. Hi Cleo,
      Sorry can you give me more info? For which step? Is there anything you are adjusting? Let me know how I can help! xTieghan

  32. Could I make the topping cream ahead of time and bag it or should I just pretop it? Going over a family members house for Thanksgiving and don’t want to bring the hand mixer.

    1. Hey Lauren,
      You could make it to bring to your relative’s house. I hope you love the recipe. Happy Thanksgiving! xTieghan

  33. I’d like to replace dairy with non dairy throughout the recipe.

    Is this possible. If so, what would you recommend?

    Thx and Happy Thanksgiving!

    1. Hi Joyce,
      I have not tested this but you could certainly give it a try with coconut cream. Please let me know how it turns out! xTieghan

    1. Hey there,
      Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Hmm the butter should have prevented it from ticking, next time try some non stick spray. Happy Thanksgiving! xTieghan

    1. Hi Sarina,
      I like to use unsweetened coconut milk. I hope you love the recipe, please let me know if you give it a try! xTieghan

  34. Hi! I’m just reading through your recipe and under the pudding ingredients it lists 1 cup heavy cream, but I don’t see where it is added into the pudding. Super excited to make this tomorrow.

    Sorry I accidentally commented on a reply thread, oops!!

    1. Hey Sophia,
      You will then use 1/2 cup of cookies. I hope you love this recipe, please let me know if you give it a try! xTieghan

  35. 5 stars
    Hi Tieghan!! Super excited to make this for thanksgiving!! If we are using a pack of oreos, would a sleeve still be just one row of oreos?

    1. Hi there,
      Yes that should work well for you, just be sure to remove the cream. I hope you love this recipe, please let me know if you give it a try! xTieghan

      1. I am planning to make this for Thanksgiving and am going to make the wafer cookies from scratch. Approximately how many cups of crumbs does 1 sleeve of chocolate wafers yield? Thanks so much. I can’t wait to eat this pie!!

          1. I should have read through all the comments, I used my whole batch of homemade wafers ( which ended up being about 3 1/2 cups) but now I have 4-6” pies! And and little bowl
            Of pudding left!!

    1. Hey Rebecca,
      You can order online or just use Oreo’s and remove the cream. I hope you enjoy this recipe, please let me know if you give it a try! xTieghan

      1. Hi! I’m just reading through your recipe and under the pudding ingredients it lists 1 cup heavy cream, but I don’t see where it is added into the pudding. Super excited to make this tomorrow.

  36. I’m hoping to put this in an 11 inch tart shell because I’m running out of pie dishes =) should I add an extra ‘half’ of this recipe to it so I have enough pudding? The photos look like the pudding layer is pretty thick, so thinking it’ll be okay. Can’t wait to make it tomorrow!

    1. Hey Jill,
      You can follow the recipe as is using an 11 inch tart pan, it should be great! Please let me know if you have any other questions! xTieghan

    1. Hey Cyndi,
      I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan

  37. Just made this for thanksgiving. Prepping as much as I can before the big day so I can enjoy it. Usually I do a quick chocolate pudding mix and throw it in a pie crust to save time. But this? Was super simple and easy to do; and just better looking. Just tasting the bits leftover is SO good! Can’t wait to try the whole pie. Already slapping the little hands and husband away from it. Thanks for the recipe!

    1. Hey Erin,
      I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan

    1. Hey there,
      Unfortunately, that will not work the same, I would use the instant espresso or skip it. I hope you love the recipe, please let me know if you give it a try! xTieghan

      1. Thanks Tieghan. I actually ended up using the ground espresso beans (didn’t see your reply until I already made it) and it actually worked or I just fed my friends something they shouldn’t have eaten? Hahah. It came out great and was a big hit at Friendsgiving.

  38. 3 stars
    This is delicious, but the chocolate whipped cream layer melted after spreading it on the pudding because the pudding wasn’t totally cooled. I should have known, but wish it were in the instructions if the pudding needs to be totally cooled before spreading on top.

    1. 3 stars
      Flavor is amazing but the same thing happened to me. It was pretty melty. I definitely recommend letting the pudding layer cool first.

    2. Totally agree, the Pudding needs to set before the chocolate whipped spread. Same thing happened to me. I am going to make another batch of spread to fill the spots that melted and chill again.

  39. Hello!

    Can I use milk chocolate instead of dark chocolate? If so would it change the amount of chocolate I should use? Thanks!

    1. Hey Kendall,
      You can use an equal amount of milk chocolate. I hope you enjoy the recipe, please let me know if you give it a try! xTieghan

    1. Hey there,
      So sorry, I really have no idea, I would say about 2 cups. I hope you love the recipe, please let me know if you give it a try! xTieghan

  40. Do you prefer to use coconut milk vs the milk/cream alternative? I see it calls for heavy cream later so i was just wondering how you make it…

    1. Hey Kaitlin,
      I do like using the coconut milk, but both ways are delicious! I hope the recipe turns out amazing for you, please let me know if you give the recipe a try! xTieghan

      1. Hey Seren,
        You can keep in the fridge for up to 5 days. I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hey Lisa,
      Yes, I note that in step 5, so totally fine to make now and keep in the fridge. I hope this recipe turns out amazing for you, please let me know if you have any other questions! xTieghan

    1. Hey Lynne,
      So sorry to hear this, a little more info would be helpful. Was there anything you adjusted in the recipe? Let me know how I can help! xTieghan

    1. Hey Alexa,
      For this recipe, I used unsweetened cocoa powder. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  41. Hi! Your recipe says that the chocolate whipped cream can be frozen with the pie, but the vanilla should be added fresh. What allows the chocolate whipped cream to stay good while frozen? Making this for Thanksgiving this year and was curious, thank you so much!

    1. Hey Noelle,
      I prefer my whipped topping to always be fresh and light and fluffy, freezing it will ruin the texture. I hope you love the recipe! xTieghan

  42. Hi Tieghan, do you think unflavored gelatin would work instead of cornstarch to stabilize the pudding layer? Or would that change the consistency too much? Very excited to try this recipe, thanks!

    1. Hey Esha,
      So sorry I have never tested that so I honestly am not sure how it would work out. Let me know if you give it a try! xTieghan

  43. 5 stars
    I made this for Friendsgiving and it was a big hit. I only needed probably half the pudding because I used a pre made 8 inch Oreo pie shell. Yummy

    1. Hey there,
      Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan

  44. This looks heavenly, and I’d love to make it foe the small group that meets in our home. Problem: one person has a corn allergy. Can the pudding be made with arrowroot or tapioca starch instead of cornstarch? I have no experience with homemade puddings, so I’d appreciate your expertise here.

    1. Peggy— I can’t comment on the sub for corn starch, but my cousin has a corn allergy. Please make sure to look at the powdered sugar, the chocolate and especially the chocolate wafer cookies for the crust. All three of those have a chance to include a corn derivative so pay close attention! (I get my organic Powdered sugar from Trader Joe’s and it doesn’t have corn in it) Not sure on the wafer cookies.

    2. Hey Peggy,
      Yes, arrowroot powder should also work well for you here. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  45. Oh this looks delicious!! I plan on making this for thanksgiving this year! My dad would love this! Maybe a newbie question but for the electric mixer do you need the whisk attachments or will the regular mixture do?
    Thanks so much for always putting out delicious recipes!

    1. Hey Alisha,
      Sorry I am not understanding your question, what attachments would you be using? I would use the whisk attachments for this. Please let me know how I can help! xTieghan

    1. 5 stars
      Made this with 70% cocoa chocolate and added some extra sugar in the pudding layer.
      Absolutely delicious and will be making this again! Perfect make-ahead dessert.

    2. Hey Felicia,
      If you plan to keep in the fridge, I would keep the whipped topping on the side. The pie is good for 3-4 days in the fridge. Please let me know if you have any other questions! xTieghan

    1. Hey Marilyn,
      For this recipe you will want to use heavy cream. I hope you love the recipe, please let me know if you give it a try! xTieghan

      1. I’m so excited to try this pie! I’m going to make ahead and freeze. I’ll top with fresh whip cream the day I serve. Thanks for all these delicious recipes and mouth watering photos! ❤

  46. 5 stars
    Made this this weekend and it was divine. I used whole milk and heavy cream rather than coconut milk. I had a premade Oreo crust so I used that up. One thing that would be helpful in the list and instructions above would be to separate and emphasize the ingredients for the Chocolate Cream layer from the Pudding Layer (like the Vanilla Cream is), as I almost missed putting cocoa powder in my chocolate cream layer as it’s listed with the pudding layer. But it all turned out delicious!

    1. Hey Ashley,
      I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. I hope you have an amazing week! xTieghan

  47. 4 stars
    Making now. There is no way the crust and all the pudding and creams fit in my 9 inch pie plate, so I am making in a springform pan. Hope it works! The pudding is definitely not overly sweet, so you could probably add a little more sugar to the cream layer if you wanted.

      1. Hey Tieghan, upgrading to 5 stars! The pie did beautifully in the Springform pan! So yummy. Made recipe according to directions using the canned coconut milk. So creamy and rich!

        1. Hey Toni, I made this yesterday. When I mixed the cornstarch, cocoa powder, espresso, and cream, they were very thick… almost like a dough. Then when I added them to the hot milk and sugar, it was almost immediately pretty thick. It took 2-3 minutes for me to add that “dough” to the hot milk. I used my whisk to add it. Probably in 3-4 batches, stirring to fully incorporate after each batch. Once it was all incorporated, I cooked for 5 minutes. It was just a little thinner than pudding, and it then finished thickening as i added the chopped chocolate. I hope that helps!

  48. 3 stars
    I attempted this after succeeding and loving the old fashioned chocolate pie. Not sure what I did wrong but the filling was thick and gloppy and flavor wasn’t quite right. Maybe I’m just not used to using coconut milk! Would normally try again but the old fashioned chocolate pie recipe was sooo good would probably just stick with that one.

    1. Oh no I’m so sorry about that Nicole! Is there anything you did differently? Let me know how I can help! xTieghan

  49. Hi! Would Oreo cookies (no filling) work as a chocolate wafer cookie alternative for vegans? Thanks for posting this recipe! Looks so good!

  50. This was a epic fail for me. The pudding center was fluid. Just flowed out. Im sure I measured the cornstarch correctly. Im thinking I didn’t cook filling long enough. Though family didn’t mind eating with a spoon as flavors were tasty. Not me though . When you prepare pie you don’t want chocolate soup!!

      1. I’d like to make again. Would you say that the problem was not cooking pudding long enough? Was yours pretty thick prior to putting in crust?

        1. That definitely could be the issue. Did you follow the cooking instructions? Was your cornstarch expired? I would check those two things:)

  51. I’m making this now. I’m guessing I should cool the chocolate pudding mixture before I add the layer of cream/kahlua?

  52. I want to make this recipe for our work potluck. Can i make the cream a day ahead of time or is there a way i can get it to set so i can make it in advance? Thank you!

  53. Hey there! I’m practicing this today for thanksgiving, can I use cream for the vanilla cream part and milk and canned coconut milk for the pudding part? Is there any substitute for cream in the pudding section? Thanks so much xx

  54. Looking to see if I could make individual portions in a muffin tin? Would I need to adjust the recipe at all?

    Thanks!
    Kendra

  55. 3 stars
    I made this yesterday. It was a lovely texture, but it was not sweet enough. If I make it again, I’ll probably double the sugar in the pudding filling. Children and adults ate and enjoyed it, but it would have been a 10/10 if it was a little sweeter. I also omitted the hazelnuts in the crust and added a few Oreos with double stuff filling. Everyone loved that crust more than the pie. I even used the lowest percent chocolate in the recipe, very glad I didn’t use a higher percent of cacao.

  56. Looks deeliciooous…
    Do we have to cool the pudding in the crust before adding the chocolate cream?
    Can the vanilla cream too be put ahead …if i dont have time to make it last minute?

    1. Hi there! Yes, I would cool atleast a bit before adding the cream 🙂 And yes it can be put ahead! Enjoy! xTieghan

      1. 5 stars
        This pie was a hit with my family and friends! It was very good. I made the crust using regular Oreo cookies instead of wafers, and milk and cream for the pudding instead of coconut milk. I also added an extra 1/4c of sugar to the pudding. I will definitely make it again! And next time will probably try it with coconut milk. Thanks Tieghan!

  57. Please check recipe…method uses 1 cup milk …and then in 3 step 2 and half cup more is added.
    Also 5th step says whip cocoa powder with cream and powdered sugar ….is there cocoa in that…as it doesnt show in the ingredients for vanilla cream..
    I am waiting to try this recipe …so plz reply

    1. I haven’t made this yet but reread the recipe. Ingredients call for 1/4 cup plus 2 tablespoons cocoa powder, but only 1/4 cup is used for the pudding. That leaves 2 tablespoons for the chocolate cream layer. Hope this helps.

    2. If I have an espresso machine, could I use fresh ground espresso vs the instant powder or is it too different?

      1. Fresh ground espresso won’t dissolve the way that instant espresso or instant coffee does so your make sure will likely end up grainy. I haven’t tried using fresh brewed espresso in place of instant but that would likely be more comparable then the grounds.

    3. Hey Catherine! Double checked the recipe and hopefully made it more clear. Let me know if you still have questions. Enjoy the pie! xx

    1. How much do you taste the coconut in the pie? Would love to try this, since I have a family member who is lactose intolerant, but I have another family member who doesn’t like coconut.

  58. Looking over the recipe for Double Chocolate Mocha Pudding Pie

    Under 3. What is the chocolate milk mix?

    Just want to make sure I am not missing anything.

    Thanks

  59. I am curious what exactly a chocolate wafer cookie is. The link shows what looks like flat chocolate chips. Please help! I would love to try this recipe 🙂 Thank you in advance.

  60. This looks amazing! Could I just leave out the espresso and Kahlua (if I wanted to make this to share with the kids), or should I substitute something for those ingrdients? Thanks!

  61. Hi there! I really want to make this pie but have a couple questions. I don’t live in the U.S. and just wondered specially how many chocolate wafer cookies (or crumbs) I would need? I’m not quite sure how much is in a sleeve of cookies. And if I was to use the milk and cream instead of the coconut milk, is the total cups needed 3 cups? It said 3 1/2 for using the coconut milk. Thank you! I can’t wait to make this recipe!!

  62. Hello! Super excited to try this recipe! It looks wonderful 🙂

    If I’m trying to avoid espresso, could I sub Vietnamese Cinnamon instead? Or would that change the flavor too much?

    Thank you!

  63. Tieghan, this looks absolutely scrumptious! Just wanted to clarify- is the amount of cocoa for the chocolate cream 2Ts? You mentioned ‘1/4C, plus 2Ts cocoa’ in the list of ingredients, so I’m guessing this is correct.

  64. Hi there! Your link to “chocolate wafer cookies” takes me to a jar of cacao wafers. Is that correct? If not, can we just grab any grocery store brand of chocolate wafer cookies? If they aren’t in sleeves, is there another measurement we can go by to make sure we have the right amount? Thank you!