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Double Chocolate Mocha Pudding Pie…the chocolate pie to make this Thanksgiving and throughout the holiday season. It’s chocolate pudding pie all done up with notes of espresso, vanilla, and double layers of sweet creamy, rich chocolate. This delicious homemade recipe will beat a store-bought recipe any time. 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.
Ingredients
- Chocolate wafer cookies
- Hazelnuts
- Salted butter
- Cornstarch
- Cocoa powder
- Instant espresso
- Canned coconut milk
- Granulated sugar
- 70-90% dark chocolate
- Vanilla extract
- Heavy cream
- Powdered sugar
- Kahlua
- Heavy cream
- Powdered sugar
Kitchen Supplies needed
- 9-inch pie plate
- Food processor
- Medium mixing bowl
- Measuring cups
- Medium pot
- Electric stand mixer
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. This super simple pie will be a crowd favorite!
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 chunks.
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, an extra sweet finishing touch. 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, and as the pie cools, 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. Perfect for this year’s thanksgiving dinner.
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!
How long does double chocolate mocha pudding pie last in the refrigerator?
You can keep chocolate mocha pudding pie sealed in the fridge for about four days.
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 made this for a girls night dinner and it hit the spot!
There were a several components to consider during the recipe process and lots of washing up involved but worth the effort.
It was both aesthetically pleasing and that home made flavour compared to factory manufactured give this pie a thumbs up.
I would make this again.
Hey Monica,
Awesome! Thanks so much for trying this recipe and your comment! Glad to hear it was enjoyed. Have a great week! x
Just made this! It’s in the fridge until I can put the vanilla cream on top before serving. The individual parts taste SO good. I love a little coffee/chocolate combo.
My only question is with the first layer-the pudding. When I put the second chocolate layer on, it kinda fell through, so I wasn’t able to spread it well. Did I take the pudding off the heat too soon? Or should it cool longer first?
Thanks! Can’t wait to taste the whole thing!
Hey Shayla,
Thanks so much for trying this recipe, I’m so glad it is yummy so far! So the pudding fell through or the chocolate cream from step 5? My guess is the pudding wasn’t quite thick enough. Would that make sense? I hope it turns out well for you! xT
So delicious! I made this for Thanksgiving and it was a huge hit! Seriously have never had my family rave about a new dessert this much.
Will be making again for Christmas and adding peppermint to the whipped cream for a holiday twist.
I could not find the called for wafer cookies and needed to omit the nuts, so I used one family size package of Oreo Thins with the cream removed for the crust. It was plenty of crumbs for a deep pie dish, and was delightful.
Hi! Thank you so much for giving the recipe a try! Hope you have an amazing Christmas! xT
Tieghan, this pie is AMAZING! I am gluten-free and my sister is dairy-free, so there’s a limit to what we can eat on Thanksgiving. I made this gluten-free by swapping out the crust for gluten-free cookies. I didn’t do any of the layers with heavy cream in them, but instead did a kaluha spiked marshmallow meringue. It was very rich and chocolatey. Thanks for a great recipe!
Hi Mariel,
Amazing!! Thanks so much for making this recipe and sharing what worked well for you, I love to hear that it was enjoyed! xT
how soon can I put the final cream on? My chocolate middle cream just a bit smooshed with the pudding and I want it to look nice 🙂
Hi Jessica,
Are you referring to the vanilla cream? You will save that for serving. Please let me know if you have any other questions! xT
What is a substitute for the chocolate wafers…they have been discontinued😞. I read that Oreo thins would work but I’m not sure how much? Minus the filling of coarse! I’m making this weekend for a patio party…no bake it’s too hot! 🥵 I will rate after I make it!
Hi Erica,
Yes, just use Oreos and scape off the cream in the middle:) I think a sleeve of Oreos would do! Let me know if you give this recipe a try, I hope you love it! xT
We are using Annie’s bunny grams! You could also use teddy grams.
This is what I ended up doing! I used one box of the chocolate teddy grahams. I wasn’t sure about the amount, but we’ll see how it turns out. I made this pie last Thanksgiving and it was a big hit.
This pie is out of this world delicious!! I have made this for the past two years for Thanksgiving and Christmas and it’s always a hit. In fact, my adopted Dad requested it recently for his birthday. I know it’s more of a holiday pie, but I say eat this pie year round. It’s that good!!
Thanks so much Carly!! I appreciate you making this recipe and sharing your feedback, so glad to hear the pie was a hit! xT
Hi Tieghan
I’ve made this recipe a handful of times and it’s such a hit every time – thank you! It’s always too much for a small groups as it’s so rich and I was wondering if you have any thoughts on preparing multiple smaller pies. If you think that could work, do you think it would do better in mini pie or muffin tins or if springform pans would be better? With the muffin tins I think it may end up too crust-heavy and I don’t know if it would stay together if made in a springform.
Hey Fiona,
Happy Valentine’s Day! 💌 I appreciate you giving this recipe a try and sharing your feedback, so glad to hear it was tasty! I think mini pie pans should work well for you! xT
Made this at Thanksgiving and just getting to post. Great spin on a classic dish. New crowd favorite
Hey Kelly,
Happy Friday!😁 Thanks so much for making this recipe, I am so glad to hear it turned out well for you! xx
Best dessert I’ve ever made! I used a pre-made GF pie crust. I did have quite a bit of extra pudding filling, could have easily made 2… it was delicious!
Hey Katie,
Happy Monday!❄️ I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xx
I don’t see how much cocoa powder to add to the chocolate whipped cream layer. Am I missing something?
Hi Nancy,
You are using 1/4 cup of cocoa powder in step 2 for the pudding and 2 tablespoons in step 5 for the whipped cream layer. I hope this helps! xT
My family loves the double chocolate mocha pudding pie. Just wondering if these pies are freezable possibly without the vanilla cream layer?
Hi there! Yes, that should work just fine! xT
If I’m using regular milk instead of coconut, do you recommend whole milk or 2%?
Hey Mich,
I would use whole milk:) Let me know if you give this recipe a try, I hope you love it! xT
I made this for Christmas and everyone loved it! next time I’ll double the chocolate whipped cream and maybe even put less of the pudding 🙂 SO GOOD
Hey Mich,
Awesome!! I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT
I’ve made this pie before and it was AMAZING. My niece has requested that I make a gluten free version for her. I think I’ll just need to find a gluten free wafer or other crust. Any suggestions?
Hey Lauren,
Happy Monday!❄️🎄 I appreciate you making this recipe and sharing your review, so glad to hear it was enjoyed! Yes, I think you should be able to find some gluten free wafers! xT
I use Pamela’s Chocolate Grahams as a chocolate wafer sub, though I bet GF Oreos would work too.