Mocha Pie with Espresso Whipped Cream | Simple Bites #pie #mocha #recipe

Mocha Pie with Espresso Whipped Cream

I couldn’t tell you when the craving for a mocha pie originated, only that it is a desire I have been trying to ignore for the better part of a year.

My affections lie firmly in the fruit pie camp, which is why the urge for a rich pudding of dark chocolate and coffee, tucked into a flaky crust and topped with mounds of espresso whipped cream was a mystery to me. I’m usually all about the rhubarb pie in the spring (three recipes and counting), but this year, I’m serving up mocha.

Mocha Pie with Espresso Whipped Cream | Simple Bites #pie #mocha #recipe

Fortunately, Easter is just around the corner, and chocolate is usually on the menu in many shapes and forms. I’m going to go ahead and suggest that this cream-topped mocha pie make an appearance on your table for the holiday. And if it is, please invite me over.

Mocha Pie | Simple Bites

Mocha Pie with Espresso Whipped Cream: The Breakdown

Before you deem this recipe too complicated and click away, let me quickly walk you through the three steps. Yes, that’s right, just three.

Step 1: Blind bake a pie crust. Which we totally already learned how to do last Monday! Follow the tutorial and keep it wrapped in the fridge or freezer until you are ready to proceed with the pie. Do-ahead food prep is always good, especially on holidays like Easter when you may be entertaining.

Step 2: Make the mocha pudding. This is the most challenging part because, yes, we are using real chocolate, eggs and cream instead of a pudding mix. But it is terrific fun and I’ve laid out the recipe clearly below. It’s adapted from the fantastic cookbook, Bakeless Sweets by Faith Durand.

The pudding can be made a day in advance, poured into the pie shell and chilled. In fact, it’s much better that way.

Step 3: Whip and flavour the cream. About as simple as it sounds. Then mound it up on that rich custard and call it a pie!

If you want to decorate the top with shaved chocolate, mini chocolate eggs or chocolate covered espresso beans, that is totally up to you. Just be sure to share it with friends, because this mocha pie is Decadent with a capital ‘D’.

Mocha Pie with Espresso Whipped Cream | Simple Bites #pie #mocha #recipe

Mocha Pie with Espresso Whipped Cream
5.0 from 3 reviews
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Recipe type: Dessert
Author:
Prep time:
Cook time:
Total time:
Serves/Yield: 8
A decadent, do-ahead pie, perfect for the Easter season. Pudding adapted from the fantastic cookbook, Bakeless Sweets by Faith Durand.
Ingredients
  • 1- 9 inch blind baked pie crust, completely cooled
  • 4 Tablespoons cornstarch
  • 1/4 teaspoon fine sea salt
  • 4 Tablespoons espresso powder, divided
  • 3 cups whole cream (35%), divided
  • 3 large egg yolks
  • 1 1/2 cups 2% milk
  • 1/2 cup freshly brewed black coffee
  • 1/2 cup raw cane sugar
  • 2 teaspoons pure vanilla extract
  • 6 oz (170g) semisweet chocolate, finely chopped
  • 2 tablespoons unsweetened cocoa
  • 2 Tablespoons pure maple syrup
Instructions
  1. In a medium bowl, whisk together the cornstarch, salt, and 3 tablespoons espresso powder. Slowly whisk in 1 cup cream. Slide in the egg yolks and beat well to combine.
  2. In a 3-qt saucepan over medium heat, combine the milk and the coffee. Sprinkle the cane sugar over the top and stir with a heat-proof spatula to combine. Heat for several minutes until it begins to bubble slowly and is very hot.
  3. Pour 1 cup of the hot milk into the bowl with the cream and egg yolks, whisking constantly. Then pour everything slowly back into the pot, whisking vigorously as you pour.
  4. Bring the mixture to a simmer, whisking all the time, and cook for 5 minutes until the mixture begins to bubble and boil. Boil for two minutes. Do not leave the stove; keep whisking!
  5. Remove pot from the heat. Pour in 1 teaspoon vanilla and sprinkle the chopped chocolate on top. With a spatula, gently fold the chocolate into the hot pudding until it is dissolved and the pudding is smooth.
  6. Let the pudding cool to lukewarm, whisking it occasionally, then pour it into the pre-baked pie shell. Cover the top with plastic wrap and press down so the wrap is touching the surface of the pudding. Chill for at least 4 hours and up to overnight.
  7. In a chilled bowl, combine the remaining 2 cups whole cream, 1 tablespoon espresso powder and 2 tablespoons cocoa. Beat until cream is stiff. Fold in 1 teaspoon vanilla and the maple syrup. Mix well to combine.
  8. Remove the plastic wrap from the pudding and heap the espresso whipped cream onto the pie. Mound it up tall. Garnish with espresso beans or chocolate shavings. Slice and serve or chill, well wrapped, for up to three days.

 

Do you have a favourite cream pie?

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites.

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Comments

  1. Ruh-roh….this dropped into my inbox just as I began planning this week’s menu. How dangerously convenient! ;)

  2. Are you kidding me?!? This is pie perfection!!!
    bridget {bake at 350}’s last post: Spring! It has sprung!!!

  3. What a great pie!
    Kevin @ Closet Cooking’s last post: Chicken Parmesan Soup

  4. I adore anything mocha so this pie is right up my alley!! It looks so beautiful!
    Julie @ Table for Two’s last post: Roasted Asparagus and Chicken Penne Bake

  5. Yum! And because I’m really pregnant (so all rules are off the table of course), I don’t even need an excuse to make this today!
    Allison’s last post: Whole Grain Banana Muffins with Granola Crumb Topping

  6. I want to make the biggest face dive into this!!!
    naomi’s last post: Raspberry Cinnamon Twists

  7. For a lighter coffee flavour, could I use instant coffee instead of the espresso powder?

  8. This looks AMAZING Aimee!! I could just dive right into this!

  9. Oooo, so stunning! Need this gorgeous pie asap :)
    Jenny Flake’s last post: After Workout Shake | Vega Protein

  10. Hmm, I am not normally a coffee fan, but if I could tone it down a few notches and make it taste like Coffee Crisp, that would be lovely indeed.

    Do you have a recommendation on how much to reduce the coffee?
    Julia’s last post: Carrot Spice Hot Cross Buns

    • Hi Julie,

      I do! You could use instant coffee instead of espresso powder. In step 1, just use 1 tablespoon of the powder instead of three.

  11. I love the look of this pie! So yummy. Especially that whip!
    Katrina @ Warm Vanilla Sugar’s last post: Raw Vegan Chocolate Mousse

  12. Consider yourself invited over because this pie is being made in our house. ;-) I love the espresso flavour instead of plain chocolate.
    Breanne’s last post: 13/52

  13. I want a big slice!
    Maria’s last post: Double Chocolate Hazelnut Cookies with Sea Salt

  14. This looks amazing! I don’t think I can wait until Easter…

  15. I’m on dessert duty for one Easter dinner this year, I’m hosting a second one with a different side of the family, and we also have Ben’s 14th birthday on that weekend. I’m thinking this will fit nicely for one of those meals – it’s lovely!

  16. Love the espresso whipped cream. Perfection.
    Shaina’s last post: A Little Cheese to Get You Through the Weekend

  17. Absolutely going to have try this. We are chocolate pie fans once in a blue moon but this is taking it to the next level!

  18. Stephanie says:

    I need to bring a Passover-friendly dessert to my parents’ Easter dinner (my husband and I keep kosher for Passover). I may just make this pudding and whipped cream, subbing potato starch for cornstarch, and leave out the pie crust!

  19. Sounds delicious! Do you need the pure Maple Syrup to make the whipped topping? Will it taste good without it? Not sure I have any on hand at the moment….

  20. Oh gosh, this looks good! Heaven on a plate!
    Amanda @ Once Upon a Recipe’s last post: Chocolate Peanut Butter Banana & Cookie Chunk Ice Cream

  21. Ohhhhhhh! Love this mocha madness ~ pinned twice!
    Marla Meridith’s last post: Blackberry Lemon Cake Bars – Gluten Free

  22. This looks to dies for!! I love mocha anything!
    Tieghan’s last post: Greek Steak Salad French Bread with Soft Boiled Eggs + Feta.

  23. This pie looks heavenly! Love the thick pile of espresso whipped cream!
    Tracy | Pale Yellow’s last post: Banana Cinnamon Peanut Butter Whoopie Pies (GF)

  24. Yum, this looks stunning! I’m slowly switching to healthier food so I love that recipe use real pudding. Thank for this pie Aimee, I love it!
    Danijela’s last post: Nespresso VertuoLine Review , Initial Thoughts

  25. I just finished a recipe for chocolate mousse pie with peanut butter whipped cream, and now I’m regretting my decision to not make espresso whipped cream. AHHHH! This looks divine, lady.

  26. Thank goodness that chocolate is always invited, and to every Holiday party. By the way, please pass me a spoon. Or not. I can do this without the help of silverware. NOM!
    Kate @ Diethood’s last post: Almond Layer Cake with Whipped Vanilla and Chocolate Frosting

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