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Chocolate Espresso Pudding Pie with Whipped Cream and Chocolate Curls Recipe

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★★★★★

4.7 from 84 reviews

Indulge in this decadent Chocolate Pudding Pie featuring a crunchy Oreo cookie crust infused with espresso, a rich espresso chocolate pudding filling, and topped with freshly whipped cream and elegant chocolate curls. Perfect for chocolate lovers seeking a creamy, coffee-kissed dessert with a satisfying crumbly base.

Ingredients

Scale

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

  • 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 crushed Oreo cookie crumbs, melted butter, and espresso powder. Mix thoroughly to incorporate all ingredients evenly. Press the crumb mixture firmly and evenly into the bottom and up the sides of the pie plate. Freeze the crust for 30 minutes to set.
  2. Make the Espresso Chocolate Pudding Filling: In a medium bowl, whisk together cornstarch, Dutch-process cocoa powder, salt, and espresso powder. Gradually whisk in the heavy cream until the mixture is smooth and set aside. In a medium saucepan, combine milk, granulated sugar, and semi-sweet chocolate. Cook over medium heat, stirring constantly until the chocolate is fully melted and mixture is smooth.
  3. Combine and Thicken the Pudding: Remove the saucepan from heat. Add 1 cup of the hot chocolate mixture to the cornstarch mixture and whisk to blend smoothly. Return this mixture to the saucepan. Place back over medium-high heat and cook, whisking constantly, until the pudding thickens and starts to bubble, about 4 to 5 minutes. The pudding should be thick enough to coat the back of a spoon.
  4. Finish the Pudding and Chill: Remove from heat and whisk in cold butter pieces and vanilla extract until fully incorporated. Allow the pudding to cool at room temperature until it is cool to the touch. Transfer the pudding into the prepared Oreo crust and smooth the surface. Cover 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 to fully set.
  5. Prepare the Freshly Whipped Cream: Using a handheld electric mixer or stand mixer fitted with a whisk attachment, beat the cold heavy cream on medium-low speed. Slowly add the sifted confectioners’ sugar while whipping. Increase speed to medium-high and whip the cream until medium-stiff peaks form. Keep chilled until ready to serve.
  6. Create the Chocolate Curls: In a microwave-safe bowl, combine semi-sweet chocolate and unsalted butter. Heat in the microwave on low power in 30-second increments, stirring between each, until fully melted and smooth. Pour the melted chocolate mixture evenly onto a flat 9×13-inch baking sheet. Spread as thin as possible using an offset spatula. Freeze for 5 minutes until firm.
  7. Form and Store Chocolate Curls: Remove the baking sheet from the freezer. Using a cheese shaver or scraper, gently scrape the chocolate to create curls. If the chocolate sticks to the scraper, return it to the freezer for a few more minutes to firm up. Store the chocolate curls chilled in the refrigerator until ready to garnish the pie.
  8. Assemble and Serve: Before serving, dollop freshly whipped cream over the chilled chocolate pudding pie. Garnish generously with chocolate curls. Serve immediately for best texture and flavor enjoyment.

Notes

  • Do not remove the filling from the Oreo cookies for best crust texture and flavor.
  • Espresso powder enhances the chocolate flavor; do not substitute with regular coffee.
  • Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
  • Chocolate curls can be made ahead and stored in the fridge until needed.
  • Use cold heavy cream for optimal whipped cream volume and texture.
  • Allow the pudding enough time to chill and set fully before serving for best results.

Keywords: chocolate pudding pie, Oreo crust, espresso chocolate pudding, whipped cream topping, chocolate curls dessert

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