Delicious Chocolate Mocha Latte Pie Recipe
You can feel it in the air as the temperature drops and the leaves fall: the holiday season is coming. And with this festive time of year comes some of our favorite indulgences, like hot cocoa by the fire or a warm slice of pie after a hearty meal. But why settle for plain chocolate or pumpkin when you can have something truly special? That’s where my chocolate mocha latte pie recipe comes in.
Picture this: you’re seated comfortably at your holiday table, surrounded by family and friends, with a steaming mug of coffee or cocoa in hand. Now imagine taking that same warm, comforting flavor profile and turning it into a decadent dessert that’ll leave your guests raving. This is what my chocolate mocha latte pie is all about.
Made with a rich mocha filling and a chocolate cookie crust, this pie is both familiar and unexpected all at once. With every bite, you’ll taste notes of espresso and cocoa swirling together in perfect harmony. And because it’s so easy to make, you can focus on what really matters during the holidays: spending time with loved ones.
So before you start planning your holiday menu, give this chocolate mocha latte pie recipe a try. Whether you’re hosting your first-ever Thanksgiving or simply looking for something new and exciting to share with your friends and family, there’s no better way to get in the holiday spirit than with a delicious dessert everyone will love.
Why You’ll Love This Recipe
Are you a fan of indulgent, decadent desserts that provide the perfect pick-me-up? Then you’ll absolutely love this chocolate mocha latte pie recipe. With its rich, creamy filling and crunchy chocolate cookie crust, this dessert is everything you could want in a coffee-infused treat.
One of the things that makes this recipe so special is its versatility. Whether you’re serving it at a dinner party or enjoying a slice for breakfast, it will always hit the spot. Plus, it’s a breeze to customize based on your personal preferences. Want to add some toasted pecans? Go for it! Craving a white chocolate drizzle on top? Get creative!
This chocolate mocha latte pie recipe is also incredibly easy to make. With simple ingredients like instant espresso powder and sweetened condensed milk, you can whip up this dessert in no time at all. And don’t worry about any complicated steps or finicky techniques – this recipe is foolproof.
But perhaps the best reason to try this chocolate mocha latte pie recipe is its undeniably delicious flavor. Every bite is bursting with rich coffee and chocolate flavor that will leave you wanting more. So go ahead and indulge in a little sweetness – you won’t regret giving this recipe a try.
Ingredient List
Making this chocolate mocha latte pie requires some essential ingredients. Check the list of items below and ensure you have everything before starting the recipe.
The Crust
- 1 1/2 cups Chocolate Cookie Crumbs
- 8 tablespoons Unsalted Butter, melted
- 1/4 cup Granulated Sugar
The Filling
- 2 cups Whole Milk
- 3 large eggs
- 1 can (14 oz) Sweetened Condensed Milk
- 1 package (3.4 oz) Instant Chocolate Pudding Mix
- 2 packets (0.14 oz each) Instant Espresso Powder, divided
- 4 ounces Cream Cheese, softened
- 1/4 cup Granulated Sugar
- 1/4 cup Cornstarch
- 2 teaspoons Vanilla Extract
- 1/4 teaspoon Salt
- 3/4 cup Heavy Cream
Toppings and Garnish
- Whipped Cream
- Chocolate Syrup
- Toasted Pecans
The Recipe How-To
Now, it’s time for the main event. Let’s get into the recipe how-to for this chocolate mocha latte pie that will make your taste buds sing.
Preheat the Oven and Prepare the Filling
First things first, preheat your oven to 350°F (180°C). Now, it’s time to get started on the filling:
- In a large bowl, beat together 1/4 cup of unsalted butter, 2 tablespoons of instant espresso powder, and 1/2 teaspoon of salt until it’s smooth.
- Add 1 can of sweetened condensed milk and 3 eggs to the mixture and mix until well combined.
- Stir in 2 teaspoons of vanilla extract, 1 cup of whole milk, and 1/2 cup of sour cream.
- Finally, stir in 1 1/4 cups of chocolate chips until they’re evenly distributed throughout the mixture.
Bake Mocha Latte Pie
Now it’s time to bring everything together and bake it up into a scrumptious treat.
- Pour the filling into a leveled-out 9-inch pie shell.
- Bake for 45-50 minutes or until the filling is set but still has a slight jiggle to it.
- Remove from the oven and let it cool completely before moving on to the final steps.
Make The Mocha Cream Topping
No mocha latte pie would be complete without a decadent topping to finish it off perfectly:
- Melt 1/4 cup of unsalted butter in a small bowl, either in a microwave or by using a heat-safe bowl atop a pot with simmering water.
- In another medium-sized bowl, whisk together 1/4 cup of confectioners’ sugar, 1/4 cup of cornstarch, and 2 tablespoons of instant espresso powder until completely combined.
- Beat 4 ounces of softened cream cheese in another large bowl until it’s light and fluffy, then add 1/4 cup of granulated sugar to the bowl and beat again.
- Add the melted butter to the cream cheese mixture along with 2 tablespoons of chocolate syrup and 1 teaspoon of vanilla extract. Mix everything together until smooth.
- Stir in the flour mixture until well combined, then start mixing in small amounts of heavy cream, just enough till you get a soft-peak consistency.
Assemble The Mocha Cream Pie
At last, we’re at the final stage of putting it all together:
- Spread the mocha cream topping on top of the cooled pie.
- Garnish with some toughly-chopped toasted pecans and a few chocolate chips or dark chocolate shavings.
- For that finishing touch, pop it into the fridge for at least an hour before serving, ideally with a scoop of your favorite
Substitutions and Variations
Are you looking to switch things up with your chocolate mocha latte pie recipe? Here are some substitutions and variations to try out:
– Swap out the chocolate chips on the top of the pie with crushed toasted pecans for an added crunch.
– For a lighter version of this decadent dessert, use reduced fat cream cheese and milk instead of heavy cream. You can also substitute in low-fat ice cream for regular.
– If you’re a fan of white chocolate, add in some chopped white chocolate to the filling mixture or melt it and drizzle it on top.
– For those who love pumpkin spice lattes, add pumpkin spice seasoning to the filling mixture for a festive twist.
– If you’re in a rush and don’t have time to make the mocha latte ice cream, simply use store-bought coffee ice cream and mix in melted chocolate and instant espresso powder for that same delicious flavor.
– Looking for an easy bake option? Skip making the crust from scratch by using a premade chocolate cookie pie shell.
Remember, don’t be afraid to get creative with your chocolate mocha latte pie recipe. With so many possibilities, there’s always a way to make this dessert perfect for your tastes.
Serving and Pairing
Once your chocolate mocha latte pie is baked and cooled, there’s no denying it’ll be the star at any dinner table. Its rich chocolate flavor and cool, creamy texture are a surefire crowd-pleaser for any occasion.
For serving, I recommend slicing the pie into equal portions and topping each slice with a dollop of freshly whipped cream. For an extra touch of indulgence, sprinkle some shaved dark chocolate or toasted pecans over the whipped cream.
Pairing-wise, this chocolate mocha latte pie is best enjoyed alongside a cup of freshly brewed coffee or espresso. A classic cappuccino or latte would work wonders to complement the mocha flavors of the pie. If you’re feeling particularly daring, try pairing it with a pumpkin spice latte for an exciting seasonal twist on the classic coffee-and-pie combo.
For the dessert lovers out there, a scoop (or two) of vanilla ice cream served on the side would be a great addition to cut through the richness of the pie.
No matter how you choose to serve this decadent treat, I promise you won’t be disappointed. It’s easy mocha cream pie recipe that is hard to resist after one bite!
Make-Ahead, Storing and Reheating
Let’s be real, sometimes you just want to have a slice of pie without doing any actual work. That’s where make-ahead options and proper storing come into play. Here are some tips on how to enjoy your chocolate mocha latte pie without all the fuss.
If you want to save time on the day you plan to serve the pie, making it ahead of time is a great option. You can follow the steps up until the baking part of the recipe. After you’ve mixed all of the ingredients together, pour them into a pie shell and cover with plastic wrap or aluminum foil. Store it in the refrigerator for up to one day before baking.
Once your pie is baked and cooled, you can store it in the refrigerator for up to 5 days. I recommend using plastic wrap or aluminum foil to cover the pie before storing it. This will help prevent it from drying out and absorbing any unwanted flavors from other foods in the fridge.
When reheating your pie, I suggest removing it from the fridge and letting it sit at room temperature for about 15-20 minutes. This will help soften the crust and make it easier to cut into slices. If you want warm slices, preheat your oven to 350°F (180°C), place your slices on a baking sheet and heat for 10 -15 minutes or until warm.
It’s important to note that reheating your pie may affect its texture slightly, especially if it contains ice cream. However, if you’re willing to sacrifice some creaminess for warm gooeyness, then reheating is definitely worth a shot.
In summary, this delicious chocolate mocha latte pie can be enjoyed without all of the hassle by making ahead, storing properly, and reheating correctly. But let’s face it, enjoying a slice straight from the fridge is just as satisfying!
Tips for Perfect Results
When it comes to making a delicious Chocolate Mocha Latte Pie, getting the perfect texture and flavor can be challenging. Here are some helpful tips to ensure that your pie comes out perfectly every time.
1. Use high-quality ingredients: The taste of this decadent dessert depends on the quality of the ingredients used. Choose premium chocolate chips, unsalted butter, and instant espresso powder for the best results.
2. Measure accurately: Precise measurement is a must when it comes to baking. Be sure to use measuring cups and spoons to get accurate amounts of each ingredient.
3. Use room temperature ingredients: Before you start baking, make sure all your ingredients are at room temperature, especially the cream cheese. Cold ingredients will not mix well and result in a lumpy filling.
4. Preheat your oven properly: Always preheat your oven before baking the pie to ensure even baking and a well-set filling.
5. Mix thoroughly: For a smooth and creamy filling, make sure to mix all the ingredients thoroughly using an electric mixer. This will help evenly distribute flavors and fillings.
6. Chill the pie: Once your Chocolate Mocha Latte Pie is fully assembled, chill it for at least two hours or overnight to allow time for the filling to set properly.
7. Toast pecans for added flavor: Toasted pecans add a crunchy texture and rich flavor to this dessert. Simply spread them on a baking sheet and toast in the oven at 350°F for 8-10 minutes until golden brown.
8. Top with whipped cream or ice cream: A dollop of fresh whipped cream or scoop of ice cream is the perfect finishing touch when serving this chocolatey pie recipe.
With these tips in mind, you can easily bake an irresistible Chocolate Mocha Latte Pie that is sure to impress everyone!
Bottom Line
In conclusion, the chocolate mocha latte pie recipe is truly a winning dessert that combines the best of both worlds – rich chocolate and invigorating coffee. It’s perfect for a cozy night in or as the star of your next dinner party. The velvety mocha cream pie filling surrounded by a crispy chocolate cookie crust will melt in your mouth and have you begging for seconds.
With its easy bake instructions, simple substitutions and variations, make-ahead options, and tips for perfect results, this recipe is bound to satisfy all your sweet tooth cravings. Plus, the addition of toasted pecans and chocolate chips will add an extra layer of deliciousness to this already impressive dessert.
So go ahead, don’t be shy in experimenting with this mocha latte pie recipe. I am confident that once you give it a try, you’ll fall head over heels in love with it! Trust me; your taste buds will thank you for trying out this incredibly scrumptious dessert.
Chocolate Mocha Latte Pie Recipe
Ingredients
Chocolate Crust
- 1 1/4 cups all-purpose flour
- 2/3 cup confectioners' sugar
- 1/3 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 1/2 cup cold unsalted butter, cut in pieces
- 1 large egg yolk
- 1 1/2 tablespoons water
- 1/2 teaspoon vanilla extract
Mocha Latte Filling
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 2 tablespoons instant espresso powder
- 1/4 teaspoon salt
- 3 1/4 cups whole milk
- 3 large egg yolks
- 2 teaspoons vanilla extract
- 3 ounces unsweetened baking chocolate, chopped
- 1 tablespoon unsalted butter
Topping and Decorations
- sweetened whipped cream or whipped topping
- chocolate, hearts
- milk chocolate chips
- dark chocolate chips
Instructions
- Crust: Pulse flour, sugar, cocoa and salt in a food processor until blended. Add butter; pulse until mixture resembles coarse meal, with a few flecks of butter visible. Mix egg yolk with 1 1/2 Tablespoons water and 1/2 t vanilla extract. Pour yolk mixture evenly over top; pulse until flour mixture starts to clump together. Gather dough; form into ball. Flatten into a 6 1/2 inch disk, wrap in plastic wrap and refrigerate at least 30 minutes, or up to one hour.
- Coat a 9-inch pie plate with non-stick spray. Lightly flour disk and rolling pin. Roll dough on a sheet of wax paper into a 12 1/2 inch circle. Trim to 12 inches, discard trimmings. Place a floured hand on dough, invert (still on wax paper) onto hand and position dough over pie plate. Gently ease into plate, pressing dough against bottom and sides; carefully peel off paper. Fold edge under so it's slightly higher than side of plate; crimp edge. Freeze 15 minutes until firm.
- Heat oven to 350 degrees F. Prick bottom of crust all over with a fork. Line with non-stick foil, then fill with pie weights or dried beans. Bake 20 minutes. Carefully lift out foil and weights and bake 15 minutes more, or until crust is cooked through and set. Cool completely on a wire rack.
- Filling: Mix egg yolks from 3 large eggs lightly beaten in a small bowl with 2 teaspoons vanilla extract, set aside. In a heavy 3 quart saucepan, using a wire whisk, stir sugar, cornstarch, espresso powder and salt until combined. Whisk in milk until smooth. Cook over medium heat, stirring constantly with whisk, about 18 minutes until thickened and boiling; boil, stirring, 1 minute. Remove from heat; whisk about 1 cup hot mixture into yolk mixture until blended. Slowly scrape yolk mixture into hot mixture, stirring to prevent curdling. Stir over low heat about 3 minutes until very thick. Remove from heat; add chocolate and butter; stir until completely melted. Strain through a fine mesh sieve set over a 1 quart measure or bowl. Scrape hot filling into crust; smooth top with spatula. Press plastic wrap directly on surface. Refrigerate about 2 hours until cold and set, or up to 2 days.
- Serve: Mound whip cream on pie, leaving a border of filling visible. Top with candy hearts, chocolate morsels, etc.
Add Your Own Notes
Nutrition
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