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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.
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.
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.
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.
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…
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.
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!
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:
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
Servings: 10
Calories Per Serving: 666 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
- 1/3 cup cornstarch
- 1/4 cup, plus 2 tablespoons cocoa powder
- 1 tablespoon instant espresso
- 3 1/2 cups canned coconut milk (or 2 1/2 cups milk + 1 cup cream)
- 1/2 cup granulated sugar
- 8 ounces 70-90% dark chocolate, chopped
- 1 tablespoon vanilla extract
- 2 tablespoons salted butter
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon Kahlúa (or brewed espresso)
Vanilla Cream
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1 tablespoom vanilla extract
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!
Is there a vegan sub you would recommend for the heavy cream in the pie filling? Thx!
Hi there! You could use coconut cream 🙂 xTieghan
Cafe Bustello makes decaf instant espresso powder. I use it all the time.
Love that! Thanks so much for sharing! xTieghan
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!!
Oh no I’m so sorry about that! Thanks so much for letting me know! xTieghan
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?
That definitely could be the issue. Did you follow the cooking instructions? Was your cornstarch expired? I would check those two things:)
I’m making this now. I’m guessing I should cool the chocolate pudding mixture before I add the layer of cream/kahlua?
Hey Erika! Yes, that will help the cream to keep it’s shape and not melt! 🙂 xTieghan
Instead of instead espresso could you add brewed espresso? How much? Thanks!
Hi Jennifer! I haven’t tried brewed espresso so I’m not sure! It should work fine though 🙂 xxTieghan
How many ounces is the sleeve of wafer cookies? I am substituting another type.
It’s 9 ounces! 🙂 xxTieghan
I don’t have caffeine, so could it be made without the espresso?
Hi there! That should work fine 🙂 xxTieghan
What type of Chocolate Wafer cookies did you use?
Hey there! These are the wafers I used 🙂 xxTieghan
https://www.amazon.com/Nabisco-Famous-Chocolate-Wafers-Container/dp/B006UH106U/ref=asc_df_B006UH106U/?hvadid=312198206296&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9028879&hvnetw=g&hvpone=&hvpos=&hvptwo=&hvqmt=&hvrand=4654310271911051712&hvtargid=pla-567859325979&linkCode=df0&psc=1&tag=halfbakedharves-2-bg-20
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!
Hey there! Yes, that should work great! xxTieghan
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
Hi there! Yes, that should work just fine! And you can use coconut cream in the pudding section 🙂 xxTieghan
Looking to see if I could make individual portions in a muffin tin? Would I need to adjust the recipe at all?
Thanks!
Kendra
Hi there! That should work just fine 🙂 xTieghan
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.
Hi Meghan! Thanks so much for trying out this recipe, I really appreciate the feedback 🙂 xTieghan
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?
Hi there! Yes, I would cool atleast a bit before adding the cream 🙂 And yes it can be put ahead! Enjoy! xTieghan
Is one sleeve chocolate wafers equivalent to an entire 9-oz. pkg. chocolate wafers you link to on Amazon?
Yes! 🙂 xTieghan
Do you let the mixture cool before putting it into the crust and adding the topping.
Yes, you can stick it in the fridge to cool it faster! 🙂 xTieghan