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–+ servings

Mocha Pie

This recipe is made with three layers including a cookie crumb base, whipped chocolate filling and whipped cream topping. It's incredibly light and fluffy.
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Prep Time: 20 minutes
Chill Time: 1 day
Total Time: 1 day 20 minutes
Servings: 10 servings

Ingredients

Crust:

  • 1 ½ cups cookie crumbs
  • ¼ cup unsalted butter - melted
  • ¼ cup sugar - optional

Filling:

Instructions

Crust:

  • Preheat the oven to 350°F. Spray a pie pan with nonstick cooking spray.
    Pie pan and cooking spray.
  • Melt butter in the microwave, then mix in cookie crumbs and sugar.
    Two images of a white bowl: first with chocolate and butter, second with chocolate crumb mixture and spatula.
  • Add to the greased pie pan. Press down with the bottom of a small measuring spoon or your fingers. Bake for 10 minutes, remove from oven and let cool completely before adding the mocha filling.
    Two images of a pie pan: first with cookie crumbs and spatula, second with crust pressed in an a measuring scoop.

Filling:

  • Heat eggs and sugar to a pot over medium-high heat, stirring constantly. The sugar should be dissolved and will coat the back of a spoon (do not overcook or it will cook the eggs). Remove from heat.
    Two images of a white pot: first with eggs and sugar, second with eggs mixed together.
  • In a bowl, add the instant coffee and the vanilla to dissolve.
    White bowl with vanilla and coffee granules.
  • Add in the baker's chocolate and dissolved coffee. Stir until chocolate is melted (not on the stove). Let cool and set aside.
    Two images of white pot: first with melted eggs and butter and chocolate. Second with melted chocolate sauce mixed together and spatula.
  • In a medium bowl, beat the softened butter for 2 minutes.
    White bowl with creamed butter and hand mixer beside.
  • Add in ⅓ of the chocolate mixture and beat together just enough until combined.
    Two images of white bowls and mixer: first with white sauce and melted chocolate, second with melted chocolate mixed together.
  • Add another ⅓ of chocolate and mix just enough.
    Two images of white bowl and hand mixer: first with chocolate on top of mixture, second with chocolate mixed in.
  • Add the last ⅓ of chocolate mixture. Now mix for a full 5 minutes until very smooth and creamy.
    Two images of white bowl: First with chocolate and hand mixer, second with chocolate mixed and hand mixer.
  • In a separate large bowl, add the whipping cream, vanilla and powdered sugar. Beat until peaks form. This usually takes 8-10 minutes.
    Two images of white bowl: first with white ingredients dumped in, second with whipped cream and hand mixer.
  • Scoop out 2 cups worth of whipping cream. Cover it and place in the fridge for later.
    Two bowls with whipped cream in them.
  • Add the cooled chocolate mixture to the large whipped cream bowl and mix together thoroughly. Scrape the sides and bottom to get all the chocolate.
    Two images of white bowl, first with whipping cream and chocolate dumped in. Second with chocolate whipped cream mixed.
  • Pour into the cooled and cooked cookie crust. Smooth out the top with a spatula. Cover and refridgerate overnight (or minimum 4 hours).
    Cookie pie crust and mocha filling on top.
  • Remove from fridge, scoop remaining whipping cream on to the center.
    Mocha pie in dish, a spatula, and bowl of whipped cream beside it.
  • Top with chocolate shavings using a vegetable peeler.
    Chocolate shavings, a vegetable peeler and baker's chocolate square.
  • Serve and enjoy! Slice then use a pie server. Leftovers can be stored in the fridge covered up to 4 days.

The nutritional information provided is an estimate and is per serving.

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