After a couple of days of extreme weather that resulted in all the local schools closing down, we were back in business today. Back to the routine of morning alarm clocks, school lunches, and meetings.
Routine is good when it means rambunctious kids getting structure back into their day. Routines are great.
Except when it comes to dessert. There’s nothing routine about this chocolate mocha cream pie.
This is no ordinary, routine pie. Not at all. This chocolate mocha cream pie is extraordinary. I served it at a recent party, and was lucky to have a sliver left so I could at least taste how yummy it was!
For all chocolate addicts and java fans, this pie is what dreams are made of. If chocolate makes you sing and coffee makes you dance, then get ready to sing loud and dance big. Just look at the deliciousness…
This chocolate mocha cream pie is silky, smooth, rich, and chocolatey.
It’s laced with the delightful aroma of coffee (thus, the mocha.)
Topped with a fluffy, melt-in-your-mouth Kahlua whipped cream, which I always stabilize with gelatin so that there are no worries about runny/melty whipped cream.
All this lusciousness sits on top of a buttery Oreo crumb crust.
Is that not a chocolate & coffee lover’s dream or what?!
Chocolate Mocha Cream Pie
This pie is what chocolate/coffee lovers dream dream of. It is silky, rich, smooth, and robust with chocolate. Plus, infused with coffee. Make ahead the entire pie of time, using our stabilized whipped cream recipe, for a non-runny whipped cream that lasts for days!
Yield: makes one 9 inch pie 1x
- For the Crust:
- 2 cups finely crushed Oreos (I remove the cream filling before crushing cookies)
- 1/2 cup salted butter, melted
- Chocolate Mocha Filling:
- 2/3 cups granulated sugar
- 1/4 cup cornstarch
- 2 TB instant coffee crystals
- 2 cups half and half
- 4 large egg yolks, lightly beaten
- 2 oz. semi-sweet chocolate chips
- 2 TB salted butter
- For the Stabilized Kahlua Whipped Cream:
- 2 tsp plain unflavored Knox gelatin powder
- 2 TB water
- 2 cups heavy whipping cream
- 1/4 cups powdered sugar
- 4 TB Kahlua liqueur
- For the Crust: In a bowl, combine crushed Oreo cookies with melted butter until mixture resembles damp sand. Press tightly into bottom and along sides of a greased 9-inch pie plate. Bake at 350F for 10 minutes. Set aside to cool.
- For the Chocolate Mocha Filling: In a medium and heavy saucepan, combine sugar, cornstarch, and coffee crystals. Whisk to combine. Add half and half and beaten yolks. Whisk together to combine well. Bring mixture to a boil over medium heat while whisking continuously. Boil and whisk for 1 minute, or until filling is smooth and thick. Remove from heat.
- Add chocolate chips and 2 TB butter into the hot mocha filling. Whisk to combine well, and pour filling into prepared pie crust. Smooth top out evenly, place cling wrap directly onto surface of filling, and chill in fridge at least 4 hours.
- For the Kahlua Whipped Cream: Place mixing bowl and beaters in freezer to chill. In a small bowl, combine gelatin with 2 TB water, letting gelatin soak up the water. Place in microwave for 10 seconds to melt the gelatin mixture. Stir and set aside.
- In the chilled mixing bowl, add heavy whipping cream, powdered sugar, and Kahlua liqueur. Beat on medium-high with chilled beaters until mixture is ribbony, not quite at soft peaks. Slowly and steadily, pour the lukewarm gelatin liquid into the heavy cream mixture, while continuing to beat (if gelatin has coagulated, bring it back to a lukewarm liquid before using.) Beat to firm peaks. If you over-beat a bit past firm peaks and whipped cream is a bit clumpy, it’s fine.
- Spread or pipe whipped cream on top of chilled pie. Garnish with cocoa powder or shaved chocolate.
- Category: dessert
Source: Chew Out Loud, adapted from The Kitchen is My Playground
This is my all-time, most fabulous, most loved and requested Apple Pie with Flaky Butter Crust:
If you’re looking for more chocolate to love, one bite of this Flourless Chocolate Cake (GF) and you’ll be in dream land:
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