Calling all chocolate lovers! This chocolate mocha cream pie is made with a rich, creamy and ultra chocolatey filling paired with a crunchy chocolate crust and a cloud of fluffy whipped cream. An easy and delicious, almost no-bake pie perfect for any occassion!
- 18 Oreos cookies (regular, with cream filling)
- 3 TBSP unsalted butter, melted
- 4 large eggs
- 1 1/4 cups granulated sugar
- 8 ounces semi sweet chocolate, melted (I use two 4-ounce baking bars)
- 2 tsp vanilla
- 2 tsp instant espresso powder
- 8 TBSP (1 stick) unsalted butter, room temperature
- 1 1/4 cups heavy cream
- 1 TBSP confectioner’s sugar
For Whipped Cream Topping
- 1 cup heavy cream
- 2 TBSP confectioner’s sugar
- Chocolate shavings for garnish
- **Note: This recipe requires chill time. Read the full recipe before beginning.
- Preheat oven to 350 degrees.
- Lighty grease a 9 inch pie pan with non-stick cooking spray. Set aside.
- In the bowl of a food processor, pulse the whole Oreo cookies until finely ground.
- Add the melted butter and pulse several more times to combine well. Be sure all the crumbs are coated evenly in the melted butter.
- Pour cookie crumbs into the prepared pie pan and use your hands to press the mixture into the bottom and half way up the sides of the pan.
- Bake for 8-10 minutes or until the crust is fragrant and set.
- Remove the pan from the oven and set aside to cool completely.
- In a medium saucepan over medium-low heat, cook the eggs and sugar together while whisking constantly. Check for doneness with an instant read thermometer which should read 160 degrees. The mixture should coat the back of a spoon when properly cooked.
- In a small bowl, dissolve the instant espresso powder in the vanilla extract.
- Remove the pan from the heat and stir in the melted chocolate, vanilla and espresso powder. Stir until smooth and shiny.
- Set aside to cool slightly.
- Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 2 minutes until light and fluffy.
- With the mixer on low, slowly add the chocolate mixture. Once fully incorporated, increase the speed to Highland beat for 5 minutes until light and silky.
- In a clean bowl, use an electric mixer on medium-high speed to whip the heavy cream until soft peaks form.
- Add the confectioner’s sugar and continue to beat. Just before the cream reaches stiff peak form, turn off the hand held mixer and use a regular whisk to continue beating until desired consistency is reached.
- Gently fold the whipping cream into the chocolate and butter mixture, folding carefully from the bottom up to the top of the bowl. Rotate the bowl as you go.
- Pour the mixture over the cooled chocolate cookie crust and smooth out with a spoon or spatula.
- Chill for a minimum of 5 hours or overnight for best results.
- Top with another layer of freshly whipped cream and chocolate shavings.
Store the pie covered in the refrigerator for up to 2 days.
Recipe for crust and pie filling adapted from Handle the Heat & Sally’s Baking Addiction.