Name: Chocolate Espresso Pudding Pie with Whipped Cream and Chocolate Curls Recipe
Prep time: 15 min
Cook time: 25 min
Total time: PT-497592H51M47S
Cuisine: American
Ingredients: 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; 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; 2 cups (340 grams) heavy cream, cold; 1/3 cup (40 grams) confectioners’ sugar, sifted; 4 ounces semi-sweet chocolate; 2 Tablespoons unsalted butter

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Introduction

Chocolate Pudding Pie is a decadent dessert featuring a crunchy Oreo cookie crust, rich espresso-infused chocolate pudding, and fluffy whipped cream. Topped with elegant chocolate curls, it’s perfect for any special occasion or a delightful treat at home.

A close-up of a slice of chocolate cream pie on a round white plate, placed on a white marbled textured surface. The pie has three visible layers: the bottom layer is a dark, crumbly chocolate crust; the middle layer is a thick, smooth, rich chocolate cream filling with a glossy texture; the top layer is a fluffy, white whipped cream with a slightly uneven surface. On top of the whipped cream are multiple dark chocolate curls, large and small, adding a decorative and textured contrast. The background is plain black to emphasize the details of the pie slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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, cut into tiny pieces)
1 teaspoon vanilla extract
2 cups (340 grams) heavy cream (cold)
1/3 cup (40 grams) confectioners’ sugar (sifted)
4 ounces semi-sweet chocolate (for curls)
2 tablespoons unsalted butter (for curls)

Instructions

Step 1: Lightly spray a 9-inch deep dish pie plate with nonstick spray and set aside.
Step 2: In a large bowl, combine the crushed Oreo crumbs, melted butter, and 1 teaspoon espresso powder. Mix well, then press the mixture firmly and evenly into the pie plate, covering the bottom and sides.
Step 3: Freeze the crust for 30 minutes to set.
Step 4: In a medium bowl, whisk together cornstarch, cocoa powder, salt, and 1 and 1/2 teaspoons espresso powder. Add heavy cream and whisk until smooth. Set aside.
Step 5: In a medium saucepan over medium heat, combine milk, sugar, and chopped chocolate. Stir constantly until chocolate melts completely.
Step 6: Remove from heat. Pour 1 cup of the hot chocolate mixture into the cocoa mixture, whisk until smooth, then return everything to the saucepan.
Step 7: Heat over medium-high, whisking constantly, until the mixture bubbles and thickens for 4–5 minutes until it coats a spoon.
Step 8: Remove from heat. Stir in cold butter and vanilla extract. Let cool at room temperature until just cool to the touch.
Step 9: Pour pudding into the prepared crust. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate at least 6 hours, up to 24 hours.
Step 10: To make the whipped cream, beat cold heavy cream and sifted confectioners’ sugar with a mixer. Start on medium-low, then increase speed to medium-high until medium-stiff peaks form.
Step 11: Just before serving, dollop whipped cream on top of the pie.
Step 12: For chocolate curls, melt 4 ounces chocolate and 2 tablespoons butter in the microwave on low power in 30-second intervals, stirring between each until smooth.
Step 13: Spread melted chocolate thinly on a flat 9×13 inch baking sheet. Freeze for 5 minutes.
Step 14: Use a cheese shaver or scraper to create chocolate curls by scraping the surface. Return to freezer if chocolate is too soft.
Step 15: Keep curls chilled until decorating the pie. Top the whipped cream with chocolate curls and serve immediately.

Tips & Variations

Use high-quality semi-sweet chocolate for a richer pudding flavor.
For a stronger coffee taste, increase espresso powder slightly or substitute with brewed espresso.
Make chocolate curls ahead and store in an airtight container in the fridge to save time.
For a gluten-free crust, substitute Oreo cookies with gluten-free chocolate wafers.

Storage

Store the pie covered tightly in the refrigerator for up to 3 days. To reheat pudding slightly, allow it to come to room temperature for 15 minutes but do not warm it in the microwave. Whipped cream topping is best served fresh; if stored, it may need to be re-whipped before serving.

How to Serve

A slice of rich chocolate pie with three distinct layers sits on a white plate on a white marbled surface. The bottom layer is a dark, crumbly chocolate crust, followed by a smooth, dense chocolate filling in the middle that has a glossy texture. The top layer is a thick, fluffy white cream, decorated with several large, dark chocolate curls that curl and twist on top, creating height and texture. The contrast of the dark chocolate and white cream is clear and inviting, with the chocolate curls adding an elegant, decorative touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, the pie must be refrigerated for at least 6 hours to set properly and can be made up to 24 hours ahead. Just add the whipped cream and chocolate curls right before serving.

What if I don’t have an espresso powder?

You can substitute instant espresso powder with instant coffee granules or leave it out entirely, though the espresso enhances the chocolate flavor beautifully.