
This mocha chocolate pudding pie isn’t for the faint of heart. It’s deep, dark, rich, and intensely chocolatey with a coffee kick. It’s definitely not an everyday dessert, but for those special moments when only pure mocha bliss will do? This is it.
Ready to bake along with me? Let’s dive into this easy recipe!
Why You’ll Love This Mocha Chocolate Pudding Pie Recipe

You know those recipes that just click? This is one of them:
- The blend in this pie is hard to find elsewhere. A delightful mocha punch comes through in every bite, where the dark chocolate’s richness complements the coffee’s intensity.
- It goes wonderfully with a range of drinks. A cup of coffee or espresso enhances the mocha notes beautifully. If you prefer something lighter, iced tea cuts through the richness.
- This pie looks like it came straight out of a fancy bakery, but don’t worry, it’s surprisingly easy to make. Even if you’re not a baking pro, this recipe is totally doable on an evening.
3 Simple Steps to Make Mocha Chocolate Pudding Pie
Ingredients
For the Crust
- Oreo cookies: We’ll need 24 regular-sized ones, not double.
- Unsalted butter: I usually melt it in the microwave in short bursts, stirring in between, so it doesn’t burn.
For the Filling
- Bittersweet chocolate: The finer you chop the chocolate, the smoother it will melt. I sometimes use a food processor for this if I’m feeling lazy. Chocolate chips might not be your best friend here; they don’t melt as nicely as the bittersweet chocolate.
- Cornstarch: A little cornstarch thickens the pudding to a smooth, velvety texture.
- Heavy cream/Whipping cream:
- Unsalted butter: Take it out of the fridge ahead of time so it’s nice and soft. Don’t melt it for this part!
- Whole milk: Whole milk adds a creaminess that you just can’t get with lower-fat versions.
- Egg yolks: Separate them carefully from the whites. You don’t want bits of egg white in your pudding.
- Espresso powder: The secret weapon for the decadent mocha note we all love.
- Pure vanilla extract
- Salt
- Granulated sugar
For the Mocha Whipped Cream
- Heavy cream/Whipping cream: Make sure it’s really cold for the best whipping results.
- Unsweetened cocoa powder: Either Dutch-process or natural is fine.
- Espresso powder
- Confectioners’ sugar
- Warm water
- Chocolate-covered coffee beans or Chocolate curls/chips (Optional, for garnish): A little something extra for looks and a bit of crunch.
Instructions
Bake the Crust
Get your oven heated to 350°F (about 177°C). While that’s happening, pulverize those Oreos (yes, filling and all, just as with the Oreo buttercream frosting) in a blender or processor until you’ve got fine crumbs. It should be about two cups worth when packed.

Dump them into a good-sized bowl, pour in the melted butter, then mix it all up. It’ll be pretty thick and wet. Make sure you small all the big chunks you find lurking in there.
Pour this mixture into a 9-inch dish (no need to grease it). Use your hand to really press those crumbs into the dish, both the bottom and up the sides. You want a nice, compact, and thick pie crust.
Pop it in the oven for 10 minutes. Let it cool while you tackle the filling.

Make the Filling
Use a heat-safe bowl that has a pouring spout (a large glass measuring cup is ideal). Whisk together the cornstarch and egg yolks with a small whisk or fork until it’s nice and thick. It should be very thick, so don’t worry if it seems like that. Set this aside.
In a saucepan, combine the salt, sugar, heavy cream, and milk. Put it on medium heat and whisk continuously. When the sugar is gone, simmer it gently, giving it an occasional stir.
While simmering, take about half a cup of the mixture above and slowly pour it into the egg yolk mixture while whisking. This keeps those yolks smooth and prevents scrambled egg surprises.

Then, slowly pour the yolk and milk mixture back into the saucepan, whisking all the while. It’ll start bubbling and thickening right away, so be careful of any splatter. Keep whisking for about a minute.
Whisk the butter into the pan after taking it off the heat, followed by the vanilla, espresso powder, and chopped chocolate. You’ll end up with roughly 3 and ½ cups of filling. Sometimes, tiny bits of egg yolk can sneak through. A fine-mesh sieve can strain them out.
Let the filling cool for about 8-10 minutes. Don’t let it cool too much longer. Otherwise, it’ll get too thick to spread easily in the crust.

Pour the filling into your cooled crust. Seal the pie with plastic wrap and refrigerate it for a minimum of 5-6 hours (or, even better, overnight) to chill and set it properly.
Make the Whipped Cream
In a smaller bowl, pour a bit of warm water into the espresso powder and mix it with a fork. Let this cool down.

Get your electric mixer and whip together the cooled espresso, cocoa powder, heavy cream, and sugar. Go for medium-high speed; your goal is perfect medium peaks: not too soft, not too stiff.
Spread this dreamy mocha whipped cream over your chilled pie. For an extra special presentation, garnish it with chocolate curls, chips, or even chocolate-coated coffee beans.

Now, it’s time to slice it up and serve!




Tips on Making Mocha Chocolate Pudding Pie
Storage & Making Ahead
I often find myself whipping up the crust and filling it separately, then stashing it in the fridge for a couple of days before I need it. It’s a lifesaver when you’re short on time.
Don’t forget to give it a good wrap with some plastic wrap before it goes into the fridge. When you’re ready to serve, just make a batch of that mocha whipped cream, and you’re golden.
The Oreo crust can be made ahead, too (up to three days). Just bake it, let it cool completely, cover it up, and pop it in the fridge.
Leftovers? They’ll keep in the fridge for about five days (tightly covered, of course).
Milk
I’m a whole milk devotee for this recipe. It adds a richness that’s hard to beat.
If you’re going for a lower-fat milk or a non-dairy alternative, be prepared to add some extra cornstarch to compensate for the thinner consistency. Even then, it won’t be quite the same, but hey, sometimes you gotta do what you gotta do.
Espresso Powder
You’ll spot it in the coffee section of most supermarkets. Brewed coffee won’t cut it – you need that concentrated powder instead.
In a pinch, instant coffee can be used, but you’ll need more to get the same intensity. I’d say use a tablespoon for the pudding and two teaspoons for the cream if you’re going that route.
Chocolate
You definitely want a good quality bittersweet variant here, the kind you find in baking bars. Chop it up finely so it melts nice and smooth.
My go-to is a 60% cacao bittersweet chocolate, which I think balances the sweetness perfectly. Those 4-ounce baking bars are perfect – you’ll need one and a half.
Frequently Asked Questions
Can I Use Chocolate Chips for the Filling?
I wouldn’t recommend it. Chocolate chips contain stabilizers that prevent them from melting smoothly, so you might end up with a grainy texture in your pudding.
Can I Skip the Espresso?
Absolutely. If you’re not a coffee fan or just want a plain chocolate pie, simply omit it from both the whipped cream and pudding. You’ll still have a delicious dessert.
Decaf espresso powder works, too, if you want the mocha flavor without the caffeine.
Can I Freeze This Pie?
You can, but I honestly wouldn’t. While freezing extends the pie’s lifespan, it does impact the flavor and texture.
From my experience, the pie crust gets a little soggy after thawing. It’s best enjoyed fresh or within a few days if stored in the fridge.
–This basic recipe for mocha chocolate pudding pie is definitely worth a try. Go make it and thank me later!

Mocha Chocolate Pudding Pie
Ingredients
For the Crust
- 24 Oreo cookies
- 6 tbsp unsalted butter, melted
For the Filling
- 6 oz bittersweet chocolate, finely chopped
- 1 cup granulated sugar
- ¼ cup cornstarch
- ½ cup heavy cream
- 2 tbsp unsalted butter, softened
- 2 cups whole milk
- 4 large egg yolks
- 2 tsp espresso powder
- 2 tsp pure vanilla extract
- ⅛ tsp salt
For the Mocha Whipped Cream
- 1 cup heavy cream, cold
- 1 tbsp unsweetened cocoa powder
- 1 tsp espresso powder
- 3 tbsp confectioners’ sugar
- 1 tsp warm water
- Chocolate-covered coffee beans or chocolate chips/curls, optional
Instructions
Make the Crust
- Preheat the oven to 350°F (177°C).
- Crush Oreo cookies (with filling) in a food processor until finely ground.
- Combine Oreo crumbs and melted butter in a bowl, mixing until well combined.
- Press the crumb mixture into a 9-inch pie dish, forming a crust.
- Bake for 10 minutes. Cool completely.
Make the Filling
- Whisk egg yolks and cornstarch in a heatproof bowl until thick.
- Combine salt, sugar, heavy cream, and milk in a saucepan.
- Heat over medium, whisking until sugar dissolves and the mixture simmers.
- Slowly whisk half a cup of the hot milk mixture into the egg yolks.
- Pour the egg yolk mixture back into the saucepan, whisking constantly.
- Whisk for 1 minute after the mixture bubbles and thickens.
- Remove from heat and whisk in butter, chopped chocolate, espresso powder, and vanilla.
- Cool filling for 8–10 minutes.
- Pour the filling into the cooled crust.
- Cover with plastic wrap and chill for at least 5–6 hours or overnight.
Make the Mocha Whipped Cream
- Dissolve espresso powder in a small amount of warm water and cool.
- Whip together the cooled espresso mixture, cocoa powder, heavy cream, and sugar until medium peaks form.
- Spread whipped cream over chilled pie and garnish as desired.
- Slice and serve.
Notes
- Crust and filling can be made 2 days ahead. Wrap well and refrigerate. Top with whipped cream just before serving.
- Baked crust can be stored in the refrigerator for 3 days.
- Leftovers can be refrigerated for up to 5 days.
- Whole milk is recommended. If using lower-fat milk or non-dairy alternatives, add extra cornstarch for desired consistency.
- Use finely chopped, good-quality bittersweet chocolate (60% cacao recommended).
- Use espresso powder, not brewed espresso. Instant coffee granules can be substituted – use 1 tbsp for pudding and 2 tsp for whipped cream.