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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!
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.
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
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.
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
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!!
Hi Sammie,
Happy Sunday! Thanks for giving the recipe a try, I love to hear that it was enjoyed! xTieghan
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!
Hey Ashton,
Happy Sunday! Thanks for giving the recipe a try, I love to hear that it was enjoyed! xTieghan
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!
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
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.
Hey Victoria,
Happy Sunday! Thanks for giving the recipe a try, I love to hear that it was enjoyed! xTieghan
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!!!
Hi Katherine,
Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
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!
Hi Stephanie,
Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
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.
Hi Joanna,
Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
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.
Hi Katie,
Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
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.
Hi Brenna,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
I can’t get the cream to have a good consistency – it is runny. Any thoughts to help?
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
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!
Hi Julie,
So sorry you did not enjoy the recipe, thanks for giving it a try. xTieghan
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!!
Hi Kathleen,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
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.
Hi Heidi,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan