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Mocha Pie with Espresso Whipped Cream


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Rate this recipe 4.5/5 (19 Votes)
Mocha Pie with Espresso Whipped Cream 1 Picture


  • 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


Servings 8
Adapted from


Step 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.
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.
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.
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!
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.
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.
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.
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.

blind baked pie crust:

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