Double Chocolate Mocha Pudding Pie Recipe 

Make Thanksgiving Double Chocolate Mocha Pudding Pie. Luxury chocolate pudding pie with espresso, vanilla, and silky layers. Delicious with vanilla whipped cream and chocolate curls. The best no-bake Thanks giving pie.

Ingredient

– CRUST – 1 sleeve chocolate wafer cookie – 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

Direction

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1

Process cookies and nuts into fine crumbs in a food processor. Add butter and pulse until it holds together when squeezed.  

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2

Press into a 9-inch pie plate bottom. Chill. To prepare pudding. Mix cornstarch, 1/4 cup cocoa powder, and espresso powder in a bowl. Stir in 1 cup milk. 

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3

Mix the remaining 2 1/2 cups milk and sugar in a medium pot over medium heat. Add chocolate milk mix after gently boiling sugar until dissolved.

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4

Stir constantly until the mixture thickens and becomes pudding-like, 5-8 minutes. Whisk in the chopped chocolate, vanilla, and butter after removing from heat. 

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5

Fill the crust with pudding. Beat cream, cocoa powder, powdered sugar, and Kahlúa with an electric mixer until soft peaks form. 

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6

Cover pudding with chocolate cream. Chill pie covered for 4–5 days. Prepare vanilla cream before serving. 

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7

Cream, powdered sugar, and vanilla should form gentle peaks when whipped. Cover pie with cream. Add chocolate curls if desired. Slicing and enjoying!

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Giant Frosted Strawberry Pop-Tart Recipe 

also see

also see

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