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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 need a deeper pie dish! There was no room for the second chocolate layer in a standard 9” pie pan, even needed to put some of the delicious dark chocolate pudding into cups. Still delicious with whipped cream added to individual pieces when serving. But was disappointed I couldn’t fit all the layers.
Hi Laura,
So sorry to hear the pie dish was not large enough! Thanks for giving the recipe a try! Let me know if there is anything that I can do! xT
Can you make the whipped cream layer ahead of time??? Bringing to family house
Hey there,
Sure, that would work okay for you, just keep covered in the fridge! I hope you love this recipe, please let me know if you give it a try! xT
Love,Love,Love! I used chocolate Oreos (with filling) and walnuts for the crust using less butter due to the filling. I also chilled the first layer as others suggested. The pie was heavenly and got rave reviews. Throwing out my other chocolate cream pie recipe. This will be the only one needed from now on. Thanks Tieghan!
Hey Sheri,
Wonderful! I am so excited to hear that this recipe was a hit, thanks for trying it out! xx
Just. Wow. I feel kinda famous that I made this and it turned out like wow, just wonderful. I missed the 2 Tablespoons of Powdered sugar in the primary pudding recipe, but not missed at all. I added an additional 2 Tablespoons to the Chocolate cream layer, as well as Frangelico liqueur. Just divine. Divine. Thank you, I’m new to this site – I’ll be sharing it with my neighborhood Cooking Club friends here in El Dorado Hills, California!!
Hey Marine,
Thanks so much for trying this recipe, I love to hear that it was enjoyed! Thanks for your kind message:) Have a great week! xTieghan
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.
Hey Martha,
Happy Sunday!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
How can I make this without the espresso or Kailua? I don’t like coffee…yes, you heard that right I don’t like coffee.
Hi Mary,
You can skip them both, no big deal:) I hope you love this recipe, please let me know if you give it a try! xT
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.
Hi Anna,
Thanks for giving the recipe a try, sorry to hear it was not enjoyed. xTieghan
Excellent pie. Well received. But will remember next time to let the pie cool a while before adding that chocolate layer. It melted all over the fridge. Happily, I made more Of that part and had time for it to firm up.
Hi Debra,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
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.
Hi Sandra,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
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!
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
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
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.
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!
Hi Lindsey,
Thank you so very much for giving this recipe a try, I love to hear that it was enjoyed! Happy Holidays!??
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!!!
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
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!!!!!
Hey there,
Awesome!! I am so glad to hear this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan
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.
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
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!
So sorry to hear this Debra! Let me know how it turns out! xTieghan
I made this for Thanksgiving – it was incredible- and loved by all!! Thank you!!
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
Absolutely love this dessert! I use gluten-free Oreos for the crust for those in my family who are gluten-free.
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