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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.

Double Chocolate Mocha Pudding Pie | halfbakedharvest.com

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!

Double Chocolate Mocha Pudding Pie | halfbakedharvest.com

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. 

Double Chocolate Mocha Pudding Pie | halfbakedharvest.com

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. 

Double Chocolate Mocha Pudding Pie | halfbakedharvest.com

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…

Double Chocolate Mocha Pudding Pie | halfbakedharvest.com

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. 

Double Chocolate Mocha Pudding Pie | halfbakedharvest.com

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! 

Double Chocolate Mocha Pudding Pie | halfbakedharvest.com

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: 

Molten Chocolate Crackle Pie

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

Author: Tieghan Gerard
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours 40 minutes
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.

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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

Vanilla Cream

US Customary – Metric

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!
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Double Chocolate Mocha Pudding Pie | halfbakedharvest.com

This post was originally published on November 5, 2021
4.38 from 366 votes (312 ratings without comment)

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Comments

  3. Looking forward to making this. Can you make it ahead of time and freeze it and let it thaw before serving?

    Reply

      1. 5 stars
        This pie was a hit with my family and friends! It was very good. I made the crust using regular Oreo cookies instead of wafers, and milk and cream for the pudding instead of coconut milk. I also added an extra 1/4c of sugar to the pudding. I will definitely make it again! And next time will probably try it with coconut milk. Thanks Tieghan!

        Reply

  4. Please check recipe…method uses 1 cup milk …and then in 3 step 2 and half cup more is added.
    Also 5th step says whip cocoa powder with cream and powdered sugar ….is there cocoa in that…as it doesnt show in the ingredients for vanilla cream..
    I am waiting to try this recipe …so plz reply

    Reply

    1. I haven’t made this yet but reread the recipe. Ingredients call for 1/4 cup plus 2 tablespoons cocoa powder, but only 1/4 cup is used for the pudding. That leaves 2 tablespoons for the chocolate cream layer. Hope this helps.

      Reply

    2. If I have an espresso machine, could I use fresh ground espresso vs the instant powder or is it too different?

      Reply

      1. Fresh ground espresso won’t dissolve the way that instant espresso or instant coffee does so your make sure will likely end up grainy. I haven’t tried using fresh brewed espresso in place of instant but that would likely be more comparable then the grounds.

        Reply

    3. Hey Catherine! Double checked the recipe and hopefully made it more clear. Let me know if you still have questions. Enjoy the pie! xx

      Reply

    1. How much do you taste the coconut in the pie? Would love to try this, since I have a family member who is lactose intolerant, but I have another family member who doesn’t like coconut.

      Reply

  6. Looking over the recipe for Double Chocolate Mocha Pudding Pie

    Under 3. What is the chocolate milk mix?

    Just want to make sure I am not missing anything.

    Thanks

    Reply

  7. I am curious what exactly a chocolate wafer cookie is. The link shows what looks like flat chocolate chips. Please help! I would love to try this recipe 🙂 Thank you in advance.

    Reply

    1. Hi there! A chocolate wafer cookie is one of those thin crispy chocolate cookies! I hope this helps! xTieghan

      Reply

  9. This looks amazing! Could I just leave out the espresso and Kahlua (if I wanted to make this to share with the kids), or should I substitute something for those ingrdients? Thanks!

    Reply

  10. Hi there! I really want to make this pie but have a couple questions. I don’t live in the U.S. and just wondered specially how many chocolate wafer cookies (or crumbs) I would need? I’m not quite sure how much is in a sleeve of cookies. And if I was to use the milk and cream instead of the coconut milk, is the total cups needed 3 cups? It said 3 1/2 for using the coconut milk. Thank you! I can’t wait to make this recipe!!

    Reply

    1. Hi there! Yes, it would be 3 1/2 cups using coconut milk. As far as the cookies, I would use 10-12! xTieghan

      Reply

  12. Hello! Super excited to try this recipe! It looks wonderful 🙂

    If I’m trying to avoid espresso, could I sub Vietnamese Cinnamon instead? Or would that change the flavor too much?

    Thank you!

    Reply

    1. Hi Dana! I haven’t tried out this recipe without espresso before, so I’m not too sure! 🙂 xTieghan

      Reply

  13. Tieghan, this looks absolutely scrumptious! Just wanted to clarify- is the amount of cocoa for the chocolate cream 2Ts? You mentioned ‘1/4C, plus 2Ts cocoa’ in the list of ingredients, so I’m guessing this is correct.

    Reply

  14. Hi there! Your link to “chocolate wafer cookies” takes me to a jar of cacao wafers. Is that correct? If not, can we just grab any grocery store brand of chocolate wafer cookies? If they aren’t in sleeves, is there another measurement we can go by to make sure we have the right amount? Thank you!

    Reply