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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!
Do you think I could add peanut butter?
Hey Hannah,
I would recommend using this recipe:
https://www.halfbakedharvest.com/chocolate-peanut-butter-pie/
I hope this helps, let me know if you give it a try! xx
Any recs on adding alcohol to this? Maybe Baileys?
Hey Gab,
I’ve never added alcohol to this recipe so I’m not sure how it would affect the outcome. Please let me know if you give this recipe a try! xT
Hi! I want to make this for ~ 25 to 30 ppl, so was thinking of making it in a rectangle dish about the size if 9×13.
Should I double the recipe for this ?
Thanks!
Hey Anusha,
Yes, I think that would work well for you! Let me know how this recipe turns out, I hope you love it! xx
I made this for Thanksgiving and it was a huge hit! The filling was delicious and I loved the hazelnut flavor from the crust! I did not use all of the crust mixture as it was too thick in my pie pan, but used the leftover for other smaller desserts. I will definitely make this again!
Hey Hanna,
Happy Monday!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed! xT
When do you put the 1 cup of heavy cream into the pudding?
Hi Molly,
You are whipping the cream in step 5 and then it gets spread over the pudding. Please let me know if you have any other questions! xT
I’m making this pie now, how much coco powder do you add to cream mixture?
Hi Kelly,
You are going to use 1/4 cup of cocoa powder in step 2 and 2 tablespoons in step 5. I hope you love this recipe! Happy Thanksgiving! xT
In your instructional video it shows you adding what seems to be some sort of extract to the pie crust, but it’s not listed anywhere in the recipe. What gives?
Hi Jeanine,
I added some vanilla, but it’s not necessary:) I hope you love the recipe! Happy Thanksgiving! xT
Hi! Want to Makar this asap for thanksgiving this week. Drooling over here thinking about it lol. How far in advance can you make it? Thanks!
Hi Corie,
You can go ahead and make it now and keep in the fridge:) Please let me know if you have any other questions! xx
Tastes like heaven on earth!
Hey Kristen,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Happy Thanksgiving! 🦃
I’m hoping to make this recipe for Thanksgiving, and I had a question about the coconut milk. Should I use full-fat canned coconut milk or some other type? It looks amazing, just don’t want mess it up with the wrong ingredients!
Thanks 🙂
Hi Caylee,
Yes, I like to use full fat canned coconut milk. Please let me know if you have any other questions! Happy Thanksgiving! xx
Would love to just use a homemade sourdough pie crust for this? Do you think that would turn out okay? If so, should I just bake the pie crust until brown and done and then chill and add filling once crust is chilled?
Hey there,
So sorry, I’ve not tried this recipe with a sourdough crust, I’m not sure it would be the best option here. If you could follow the recipe as written I think that would work best for you:) xx
I am making this for thanksgiving. Thoughts on omitting the Kahlua? I also need to omit the coffee.
Thanks in advance!
Hey Lesley,
Totally fine to skip the instant espresso and kahula. Please let me know if you have any other questions, I hope you love this recipe! xx
I know this is a mocha pie and I love coffee but I am making this for a guest who cannot have coffee. Would it still be good if I left it out?
Hey Sarah,
Yes, you can just skip the coffee:) I hope you love this recipe, please let me know if you give it a try! xT
Is there a conversion to using regular milk instead of coconut milk?
Hi Sam,
You can use 2 1/2 cups milk plus 1 cup of cream in place of the coconut milk. Please let me know if you have any other questions, I hope you love this recipe! xx
Hi Tieghan!
In our country we don’t have chocolate wafers… I found a recipe to make the wafer dough from scratch. Would it work if I roll out the dough and blind bake immediately instead of baking it as individual wafers and blitzing them to make a crust? Or do you recommend an alternative for the base please? X
Hi Francine,
So sorry, I’m really not sure about that! Do you have Oreo’s? You could use those without the filling or just try a regular pie crust. I hope this helps! xx
Hi, I was wondering how much Oreo I should use to substitute the wafers? Not sure how much a sleeve is! Thanks
Hi Mona,
Sorry, I don’t have an exact number, but maybe 40ish Oreos:) I hope this helps! xT
OMFG this is the best dessert I’ve EVER made & I made a 2nd as soon as the last bite was eaten by a friend who hates coconut & didn’t know coconut milk was used (& still doesn’t). I used 25 chocolate sandwich cookie-4 T butter baked crust instead of the wafer crust & only used 2 cans of coconut milk rather than 3, but it’s the filling that’s all genius Tieghan Gerard, who is amazeballs!!!!!!!!!!! I don’t understand why, but it also satisfied a desire for ice cream for me & others who ate it. Thank you so much Tieghan!
How many cookies do you recommend using if it is Oreos (with the filling taken out) so that it can be GF? I can’t find GF wafers near me! Also why canned coconut milk instead of a carton? Thanks!!
Hey Jackie,
Sorry, I’m not sure exactly how many cookies, but I would say a sleeve or two from the Oreo package. I always use canned coconut milk:) Please let me know if you give the recipe a try! xx
Hey Heidi,
Happy Friday!!🌻 I am so glad to hear that this recipe was enjoyed, thanks so much for trying it and sharing your review:) xT