Double Chocolate Mocha Pudding Pie

Ingredients

Chocolate wafer cookies Hazelnuts Salted butter Cornstarch Cocoa powder Instant espresso Canned coconut milk Granulated sugar 70-90% dark chocolate Vanilla extract Heavy cream Powdered sugar Kahlua Heavy cream Powdered sugar

Kitchen Supplies needed

9-inch pie plate Food processor Medium mixing bowl Measuring cups Medium pot Electric stand mixer

Our first Thanksgiving pie is here! I spent a while on this pie guys, but man I am so happy with how it turned out. It’s SO GOOD! Some of you might recall last year’s pie, the molten chocolate crackle pie. It is without a doubt one of my favorite recipes I’ve ever shared, it’s delicious. Think warm, with a molten center, notes of vanilla, a crackly top, and a homemade crust. If you haven’t made it, add it to this year’s Thanksgiving menu, it’s always a hit. This year I had a big pie problem, how could I actually top last year’s pie? What could be better than that molten chocolate crackle pie? Honestly, it stumped me for a while, and I tried a few other pies before landing on this recipe. But guys, this pie!! I would never say it’s better than the molten pie, BUT it’s just as delicious in its own special way. It’s true chocolate pie perfection…roll your eyes back delicious as we like to say over here. This super simple pie will be a crowd favorite!

The details – make that crust

The crust is simple, chocolate wafer cookies, toasted hazelnuts, and butter. The hazelnuts add a special hint of holiday flavor that I love. You don’t have to use them, but personally, I think they really make this crust. Blend everything in a food processor until the cookies and nuts are fine crumbs, then press the mix into a pie plate and chill.

The pudding

My favorite combination of sweet flavors is anything chocolate and coffee. It’s not even that you taste the coffee, it’s more that the chocolate highlights the rich flavors of the chocolate chunks. So we’re making a mocha pudding with a bit of espresso, lots of chocolate, vanilla, and creamy coconut milk. If you don’t love coconut milk, you can use a mix of milk and heavy cream instead. First, mix cornstarch with cocoa powder and a little milk to dissolve the cornstarch before cooking. Then simmer the remaining milk on the stove with a touch of sugar. Next, add the cornstarch/chocolate milk mix and gently boil until the mix thickens into a creamy pudding. Be sure to add in plenty 0f chopped chocolate and vanilla too. Pour the pudding into the crust…

Now the chocolate cream

I really wanted a double layer of creamy chocolate, so I whipped some cream with cocoa powder and added a splash of Kahlua, an extra sweet finishing touch. It’s so light and airy, almost like a mousse. Spread the chocolate cream over the pudding, then chill the pie until ready to serve.

Serve it up

Just before serving, and as the pie cools, whip up a little cream and top off the pie. Add chocolate curls if you’d like, slice, and enjoy! It’s like your favorite mocha, but creamier, and with a bit of a crunch from that sweet crust. Perfect for this year’s thanksgiving dinner. Yep, roll your eyes back, go for that second slice, and finish the pie in one sitting kind if good! Thankfully, this pie recipe has no rolling out of crusts, no oven, and nothin fancy! Making it really great for your holiday table! See ya tomorrow for our first Thanksgiving cocktail! Looking for other Thanksgiving desserts? Here are my favorites: Molten Chocolate Crackle Pie Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting Chewy Brown Sugar Maple Cookies Gooey Chocolate Chip Cookie Pie Lastly, if you make this Double Chocolate Mocha Pudding Pie, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!