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Chocolate Espresso Pudding Pie with Whipped Cream and Chocolate Curls Recipe

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4 from 14 reviews

  • Author: Sara
  • Total Time: 40 minutes plus 6 to 24 hours chilling
  • Yield: 1 (9-inch) pie, serving 8

Description

This decadent Chocolate Pudding Pie features a rich Oreo cookie crust infused with espresso, a silky espresso chocolate pudding filling, and a topping of freshly whipped cream garnished with elegant chocolate curls. Perfect for chocolate lovers seeking a spectacular dessert that’s both indulgent and visually appealing.

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 and 1/2 teaspoons DeLallo instant espresso powder
  • 1/2 cup (113 grams) heavy cream
  • 2 and 1/2 cups (567 grams) milk
  • 1 cup (198 grams) granulated sugar
  • 10 ounces semi-sweet chocolate, roughly chopped
  • 2 Tablespoons unsalted butter, cold and 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, combine the finely crushed Oreo cookie crumbs with melted butter and espresso powder, mixing thoroughly. Press the mixture firmly and evenly into the pie plate, covering the bottom and up the sides. Freeze the crust for 30 minutes to set.
  2. Make Espresso Chocolate Pudding Filling: In a medium bowl, whisk together cornstarch, Dutch-process cocoa powder, salt, and espresso powder. Add heavy cream and mix until smooth. In a medium saucepan over medium heat, combine milk, granulated sugar, and chopped semi-sweet chocolate. Stir constantly until the chocolate has fully melted.
  3. Combine and Thicken Filling: Remove the saucepan from heat. Gradually whisk 1 cup of the hot chocolate mixture into the cocoa and cornstarch mixture until smooth, then return this combined mixture to the saucepan. Place back over medium-high heat, whisking continuously until the mixture thickens, begins to bubble, and coats the back of a spoon, about 4-5 minutes.
  4. Finish Filling and Assemble: Remove the pan from heat and whisk in cold butter pieces and vanilla extract until smooth. Allow the pudding to cool to room temperature. Pour the pudding filling into the chilled Oreo crust, smoothing the top. Cover the surface with plastic wrap pressed directly onto the pudding to prevent a skin from forming. Refrigerate for at least 6 hours or up to 24 hours.
  5. Prepare Freshly Whipped Cream: Using a handheld electric mixer or stand mixer with a whisk attachment, beat cold heavy cream on medium-low speed while slowly adding sifted confectioners’ sugar. Increase speed to medium-high and whip until medium-stiff peaks form, indicating the cream holds shape but is still soft.
  6. Make Chocolate Curls: Melt semi-sweet chocolate and butter in a microwave-safe bowl on low power in 30 second intervals, stirring between each until fully melted. Spread the melted chocolate thinly on a flat 9×13 baking sheet using an offset spatula. Freeze for 5 minutes. Once firm, scrape the chocolate off with a cheese shaver or scraper to create curls. If too soft, return to the freezer for a few more minutes. Store curls chilled until needed.
  7. Assemble the Pie for Serving: Just before serving, dollop the freshly whipped cream on top of the pudding pie. Garnish with the prepared chocolate curls. Serve immediately for the best texture and presentation.

Notes

  • Do not remove the Oreo filling when crushing the cookies to retain flavor and moisture in the crust.
  • Press plastic wrap directly onto the pudding filling during refrigeration to prevent skin formation.
  • If chocolate curls are difficult to create, chill the chocolate mixture longer before scraping.
  • You can substitute espresso powder with strong brewed espresso reduced to a thick syrup for deeper coffee flavor.
  • For a firmer crust, you may bake the crust at 350°F for 8-10 minutes before filling, but this recipe uses no baking.
  • Store leftover pie covered in the refrigerator for up to 2 days for optimal freshness.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://saraflavors.com/chocolate-espresso-pudding-pie-with-whipped-cream-and-chocolate-curls-recipe/