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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!
I can’t wait to make this. Is the canned coconut milk sweetened or unsweetened?
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
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!!
Never mind, now I see it is the chocolate cream that goes over the pudding!! Sorry.
Hi Kim,
The cream is added in step 5. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hi! If we are subbing the hazelnuts with more Oreos, how much more should I do? Thanks!!
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
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?
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
Never mind, please disregard my last question, I just re-read the recipe! ??♀️??♀️
I hope you love the pie!
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!!
Hi Anna,
I would say about 2 cups. I hope you love the recipe. Happy Thanksgiving! xTieghan
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!!
What is another substitute for the chocolate wafer? I can’t find it at the store 🙁
Thanks!
I’m wondering this too! Can’t find it
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
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.
Hi Kim,
The cream is used in step 5. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hoping my substitute of Goya chocolate Maria cookies works…as I couldn’t find my usual go to.
I bet they will be delish!
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!
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
Made this today for “Friendsgiving” and it was perfect!
Hey Cyndi,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
How come this recipe doesn’t have egg yolks?
Hi Emily,
This is the way that just worked best for me:) Let me know if you give it a try! xTieghan
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!
Hey Erin,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
If I don’t have instant espresso can I use ground espresso beans instead?
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
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.
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.
This is valuable info!!! Thank you
Hey Lauren,
Sorry to hear this, thanks for giving the recipe a try! xTieghan
Flavor is amazing but the same thing happened to me. It was pretty melty. I definitely recommend letting the pudding layer cool first.
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.
Hello!
Can I use milk chocolate instead of dark chocolate? If so would it change the amount of chocolate I should use? Thanks!
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
Hi Tiegan,
For the “sleeve” of chocolate wafers, how many ounces do you think that is?
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
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…
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
How far in advance do you think I can make this? Can’t wait to try it!!
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
Can I freeze this? Or how many days can I refrigerate? I want to make it now for thanksgiving in 5 days.
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