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Chocolate Espresso Pudding Pie Recipe

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  • Author: Evelyn
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 6 hours 40 minutes
  • Yield: 1 (9-inch) pie, serves 8
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

A decadent Chocolate Pudding Pie featuring a crunchy Oreo cookie crust infused with espresso powder, topped with rich espresso chocolate pudding and freshly whipped cream finished with elegant chocolate curls. This indulgent dessert combines smooth, creamy textures with crunchy chocolate and a hint of coffee flavor for a sophisticated treat perfect for any chocolate lover.

Ingredients

Chocolate Cookie Crust

  • 38 regular full-size Oreo cookies, crushed into fine crumbs (do not remove the filling)
  • 8 tablespoons (113 grams) unsalted butter, melted
  • 1 teaspoon DeLallo instant espresso powder

Espresso Chocolate Pudding Filling

  • 1/3 cup (39 grams) cornstarch
  • 2 tablespoons (8 grams) Dutch-process cocoa powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons DeLallo instant espresso powder
  • 1/2 cup (113 grams) heavy cream
  • 2 1/2 cups (567 grams) milk
  • 1 cup (198 grams) granulated sugar
  • 10 ounces semi-sweet chocolate, roughly chopped
  • 2 tablespoons unsalted butter, cold, cut into tiny pieces
  • 1 teaspoon vanilla extract

Freshly Whipped Cream Topping

  • 2 cups (340 grams) heavy cream, cold
  • 1/3 cup (40 grams) confectioners’ sugar, sifted

Chocolate Curls

  • 4 ounces semi-sweet chocolate
  • 2 tablespoons unsalted butter

Instructions

  1. Prepare the Chocolate Cookie Crust: Lightly spray a 9-inch deep dish pie plate with nonstick spray and set aside. In a large bowl, mix the crushed Oreo cookie crumbs, melted butter, and 1 teaspoon of espresso powder until well combined. Press the mixture firmly and evenly into the bottom and sides of the prepared pie plate. Freeze the crust for 30 minutes to set.
  2. Make the Espresso Chocolate Pudding Filling: In a medium bowl, whisk together the cornstarch, cocoa powder, salt, and 1 1/2 teaspoons espresso powder. Gradually add the 1/2 cup heavy cream, whisking until evenly combined, then set aside. In a medium saucepan, combine milk, granulated sugar, and chopped semi-sweet chocolate over medium heat. Stir continuously until the chocolate melts completely. Remove from heat and slowly whisk 1 cup of the hot chocolate mixture into the cornstarch mixture to temper it. Return this combined mixture to the saucepan. Cook over medium-high heat, whisking constantly, until the mixture boils and thickens enough to coat a spoon, about 4 to 5 minutes. Remove from heat and whisk in the cold butter pieces and vanilla extract. Let the pudding cool at room temperature until just cool to the touch.
  3. Assemble the Pie: Pour the cooled pudding into the chilled Oreo crust. Cover the pudding surface directly with plastic wrap to prevent a skin from forming and refrigerate for at least 6 hours or up to 24 hours to fully set.
  4. Prepare the Freshly Whipped Cream: In a large mixing bowl, whip the cold heavy cream with the confectioners’ sugar using a handheld mixer or stand mixer fitted with the whisk attachment. Begin at medium-low speed, gradually increasing to medium-high, whipping until medium-stiff peaks form. Refrigerate the whipped cream until ready to serve.
  5. Create the Chocolate Curls: Combine the 4 ounces of semi-sweet chocolate and 2 tablespoons unsalted butter in a microwave-safe bowl. Melt together on low power in 30-second intervals, stirring between each, until smooth. Pour the melted chocolate mixture onto a flat 9×13-inch baking sheet and spread as thin as possible with an offset spatula. Freeze for 5 minutes. Using a cheese shaver or a scraper, scrape the chocolate to form curls. If chocolate sticks, return to freezer briefly until firm enough. Store the curls chilled until use.
  6. Finish and Serve: Just before serving, dollop the freshly whipped cream atop the pie and garnish with the chilled chocolate curls. Serve immediately for best flavor and texture.

Notes

  • Do not remove the filling from Oreo cookies to retain extra flavor and moisture in the crust.
  • Press the plastic wrap directly onto the pudding filling to prevent a skin from forming during refrigeration.
  • Chocolate curls might vary in size; practice patience and chill the chocolate thoroughly for easier shaping.
  • For a stronger espresso flavor, adjust the instant espresso powder quantity to taste.
  • This pie should be served chilled and best consumed within 24 hours of preparation.

Find it online: https://evelynscooking.com/chocolate-espresso-pudding-pie-recipe/