It’s A Mocha World In The Winter

New York Times Photo

This creamy, fluffy dessert, reminiscent of French silk pie, features layers of coffee and chocolate puddings topped with whipped cream, for deep mocha flavor. The only baking required for this largely no-bake pie is for the crust, made from chocolate graham crackers — but if those are hard to find, you can even use chocolate Teddy Grahams. And while the recipe calls for semisweet chocolate chips, feel free to use bittersweet, milk chocolate or a combination.

Chocolate-Espresso Pie

Ingredients:

For the crust:

• 8 ounces chocolate graham crackers (about 15 standard pieces), plus more crumbs for garnish

• 1 tablespoon sugar

Don't miss out on what's happening!

Stay in touch with breaking news, as it happens, conveniently in your email inbox. It's FREE!

Email Sign Up
By clicking to sign up, you agree to Star-Advertiser's and Google's Terms of Service and Privacy Policy. This form is protected by reCAPTCHA.

• 1/2 teaspoon kosher salt (such as Diamond Crystal)

• 1/2 cup/113 grams unsalted butter, melted

For the chocolate pudding:

• 1/2 cup plus 2 tablespoons/4 ounces semisweet chocolate chips

• 1 tablespoon unsalted butter

• 2 large egg yolks

• 3 tablespoons unsweetened cocoa powder

• 3 tablespoons sugar

• 2 tablespoons cornstarch

• 1/2 teaspoon kosher salt (such as Diamond Crystal)

• 1 1/2 cups/360 grams whole milk

For the sspresso pudding:

• 2 teaspoons powdered gelatin

• 1/2 cup plus 2 tablespoons/4 ounces white chocolate chips

• 1 tablespoon unsalted butter

• 2 large egg yolks

• 3 tablespoons instant espresso powder

• 2 tablespoons sugar

• 2 tablespoons cornstarch

• 1/2 teaspoon kosher salt

• 1 1/2 cups/360 grams whole milk

For the whipped cream:

• 1 1/2 cups/360 grams heavy cream

Directions:

Prepare the crust: Heat oven to 350 degrees. To the bowl of a food processor, add the graham crackers, sugar and salt, and pulse to form medium-to-fine crumbs, about 20 long pulses. (You’ll have about 2 cups.) Add the melted butter and pulse to combine. Tip the mixture into a 9-inch pie plate.

Use a measuring cup to press firmly from the center to the edge to form an even crust. Transfer to the oven and bake until the crust sets, about 15 minutes. Remove and cool completely.

As the crust cools, prepare the chocolate pudding: Place the chocolate chips and butter in a medium bowl and set aside. Lightly whisk the egg yolks in a small bowl and set aside.

Whisk together the cocoa powder, sugar, cornstarch and salt in a small saucepan until no lumps remain and whisk in the milk. Set the saucepan over medium heat and cook, whisking constantly, until the mixture steams and bubbles at the edges, about 3 minutes. Turn off the heat.

Drizzle about 2 tablespoons of the hot milk mixture into the egg yolks and whisk to combine. Scrape the egg yolk mixture into the hot milk and turn the heat back on to low. Cook, whisking constantly, until the mixture is very thick, another 2 to 3 minutes.

Scrape the hot pudding into the bowl with the chocolate chips and let sit for 1 minute, then whisk until smooth. Place plastic wrap directly on the surface to prevent a skin from forming, and set aside to cool at room temperature, about 15 minutes. (It does not have to be completely cool.)

Scrape the pudding into the prepared crust and spread evenly. Transfer to the refrigerator.

As it chills, prepare the espresso pudding: Whisk the gelatin and 1 tablespoon water in a small bowl and set aside. Combine the white chocolate chips and butter in a medium bowl and set aside. Lightly whisk the egg yolks in a small bowl and set aside.

In a small saucepan, whisk the espresso powder, sugar, cornstarch and salt until no lumps remain and whisk in the milk. Set the saucepan over medium heat and cook, whisking constantly, until the mixture bubbles at the edges, about 3 minutes. Turn off the heat.

Drizzle about 2 tablespoons of the hot milk mixture into the egg yolks. Whisk to combine. Scrape the egg yolk mixture into the hot milk and turn the heat back on to low. Cook, whisking constantly, until the mixture is very thick, another 2 to 3 minutes.

Whisk in the prepared gelatin until dissolved. (The pudding may loosen somewhat but will firm up in the fridge.) Scrape the hot pudding into the bowl with the white chocolate chips and allow it to sit for 1 minute. Whisk until smooth.

Place plastic wrap directly on the surface of the pudding to prevent a skin from forming, and set aside to cool at room temperature, about 15 minutes. (It does not have to be completely cool.) Scrape the espresso pudding over the chocolate pudding in the prepared pie crust and spread into an even layer. Place a piece of plastic wrap directly on the surface of the pudding and refrigerate the pie until completely chilled, 3 to 4 hours.

Prepare the whipped cream: Whisk the heavy cream until it just holds soft peaks. Spread over the pie. Sprinkle some graham cracker crumbs on top, and serve immediately.

Total time: 1 1/2 hours, plus 5 hours’ chilling and cooling, serves 8.

© 2025 The New York Times Company

See more:New York Times - Recipes

0 Comments
By participating in online discussions you acknowledge that you have agreed to the Terms of Service. An insightful discussion of ideas and viewpoints is encouraged, but comments must be civil and in good taste, with no personal attacks. If your comments are inappropriate, you may be banned from posting. Report comments if you believe they do not follow our guidelines. Having trouble with comments? Learn more here.
Please log in to comment