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Mocha Chocolate Pudding Pie – Sally’s Baking Habit

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Clean and wealthy selfmade chocolate pudding with a touch of espresso nestles between an Oreo cookie crust and a mocha whipped cream topping on this delectable mocha chocolate pudding pie. This pie is an ideal make-ahead dessert as a result of the pudding must set earlier than garnishing and serving.

sliced chocolate pudding pie in Oreo cookie crust with mocha whipped cream on top.

This recipe is a part of Sally’s Pie Week, an annual custom the place I share a handful of recent recipes that match into the pie/crisp/tart class. We love pie round right here, and there’s no scarcity of pie recipe choices!!


Right here’s Why You’ll Love This Mocha Chocolate Pudding Pie

  • 10-minute pudding is 100% from scratch, and you may style the distinction
  • Creamy and undeniably wealthy darkish chocolate pudding units right into a soft-yet-sliceable texture
  • Mocha followers will love the trace of espresso within the pudding filling and whipped cream topping
  • Simple 2-ingredient Oreo cookie crust
  • Garnished with smooth peaks of mocha whipped cream
  • Fantastic make-ahead dessert recipe
slice of chocolate pudding pie with mocha whipped cream and chocolate curls on top.

Begin With the 2-Ingredient Oreo Cookie Crust

An Oreo cookie crust is the proper chocolatey base for this mocha chocolate pudding pie. It’s the identical precise crust you utilize for cookies & cream pie and caramel turtle brownie pie. Comprised of Oreos and melted butter, this crust comes collectively rapidly and simply. Be sure to make use of the entire Oreo when crushing them—each the chocolate cookies and the cream middle. The cream middle provides a scrumptious sweetness and likewise helps maintain the crust collectively.

chocolate sandwich cookies in food processor and shown again pulsed into crumbs.

Utilizing your palms, press the combination into the underside and across the sides of the pie dish with medium-firm strain. See this publish on the right way to make a good Oreo cookie crust for all my crust-shaping suggestions.

two hands pressing Oreo cookie crust into pie dish.

Bake the crust for 10 minutes so it can keep sturdy and intact. That is the one baking time this pie will get, so you possibly can flip off your oven when the crust is completed!

Be at liberty to make the crust the night time earlier than if you wish to save slightly time.


Make This Mocha Chocolate Pudding From Scratch

Listed below are the elements you want for the pudding:

  • Egg Yolks: For construction and thickening. (In the event you want an thought for utilizing the leftover egg whites, many pies are scrumptious topped with this marshmallow meringue…)
  • Cornstarch: That is the principle thickening agent for the pudding, identical to we’d like for coconut cream pie and butterscotch pudding.
  • Entire Milk: I strongly suggest utilizing entire milk on this recipe. If you wish to sub in lower-fat or nondairy milk, you could want to extend the cornstarch, and even then the consistency might be thinner.
  • Heavy Cream: This makes the pudding additional creamy and thick. You solely want 1/2 cup (120ml) for the pudding, however you’ll additionally want 1 cup to make the whipped cream topping.
  • Sugar: Granulated sugar works finest for sweetening.
  • Salt: A bit of salt balances the candy.
  • Butter: Simply 2 Tablespoons stirred in on the finish of cooking offers the pudding a richer taste, helps it proceed to thicken, and smooths it out.
  • Bittersweet Chocolate: You need the real-deal chocolate right here, chopped finely so it can soften simply. I really like this pudding with bittersweet (60% cacao) chocolate. Don’t use chocolate chips, which have stabilizers that forestall them from melting easily. I exploit and suggest the chocolate baking bars discovered within the baking aisle, like Ghirardelli and Baker’s manufacturers. They arrive in 4-ounce bars, so that you’ll want 1 and 1/2 for this recipe.
  • Espresso Powder: That is the magic ingredient that turns this chocolate pudding into mocha chocolate pudding. If you’d like a stronger espresso taste, you possibly can add an additional teaspoon.
  • Vanilla Extract: For taste.
ingredients in bowls on counter including egg yolks, whole milk, chocolate, heavy cream, butter, cornstarch, and sugar.

I promise, if you know the way to whisk, you may make selfmade pudding. The method is fairly much like making the filling for my banana cream pie. The one barely difficult half is tempering the egg yolks—this simply means you’ll slowly pour slightly of the nice and cozy milk combination from the pot into the crushed egg-cornstarch combination, then rigorously mix all of it.

Why Do We Mood the Egg Yolks?

That is to make sure your pudding doesn’t embody chunks of scrambled eggs. The gradual and regular stream of heat milk is gently bringing the egg yolks’ temperature up with out scrambling them.

Let me stroll you thru making this pudding. Step one is to combine the egg yolks and cornstarch collectively till the cornstarch is dissolved. I normally do that with a fork in a liquid measuring cup, as a result of we’ll ultimately pour this into the cooking milk combination.

thick egg yolk mixture in glass measuring cup.

Warmth the entire milk, cream, sugar, and slightly salt in a saucepan on the range. As soon as it’s gently simmering, slowly, and in a gradual stream, pour slightly of this milk combination into the egg yolk/cornstarch combination, whisking continually.

Then, slowly pour and whisk the tempered egg yolk combination into the remainder of the milk combination within the saucepan. Prepare dinner, whisking, and let it start to bubble, which occurs fairly rapidly. Whisk continually whereas it pops and bubbles for simply 1 minute. Take away from warmth, then stir within the butter, chopped chocolate, espresso powder, and vanilla, till every thing is melted and mixed.

butter pieces in pudding and shown again whisking in chopped chocolate.
chocolate pudding and shown again being spread into chocolate cookie crust.

Troubleshooting: Why Isn’t My Pudding Clean?

Do you discover little bits of egg yolks in your mocha chocolate pudding? It’s possible you’ll not have tempered them slowly sufficient. Be sure to *very slowly* stream and whisk a number of the cooking milk combination into the egg yolk/cornstarch combination, after which *very slowly* stream and whisk it again into the pot. Keep in mind to whisk continually.

In case your finest efforts nonetheless lead to a couple of chunks, don’t fret. You may pressure the completed heat pudding by way of a nice mesh sieve to take away them.


Set It and [Don’t Completely] Overlook It

With egg yolks, cornstarch, and heavy cream, you will be sure this mocha chocolate pudding pie will set right into a sliceable texture, but it surely wants some refrigeration time to get there.

Pour the nice and cozy pudding into the Oreo pie crust, smoothing it into an excellent layer. An offset spatula is useful for spreading. Cowl and refrigerate it for at the very least 4–6 hours, or as much as 2 days.


Mocha Whipped Cream Topping:

mocha whipped cream with whisk attachment in glass bowl.

The mocha whipped cream topping from my flourless chocolate cake recipe tastes phenomenal on high of this pie, and it’s fast and simple, too.

Right here’s what you’ll want to make it: Seize some espresso powder, chilly heavy cream, confectioners’ sugar, and cocoa powder. Whip it up into smooth peaks and both unfold or pipe it on high of the mocha chocolate pudding pie earlier than serving. I high it with chocolate curls for garnish.

Be at liberty to make use of basic whipped cream as a substitute, when you’d choose.

chocolate pudding pie in Oreo cookie crust with mocha whipped cream on top.
slice of mocha chocolate pudding pie on Oreo cookie crust with chocolate curls on top.

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