Making homemade pudding can be daunting, but there are a few tricks to simplify the process. The best way to try it out for the first time is to make a pudding pie because pie is always delicious. You can’t go wrong with pudding when stuffing it into a homemade pie crust!
This Easy Homemade Mocha Cream Pie takes a chocolatey wafer crust and fills it with homemade coffee pudding that is so simple to make with only a few pantry staples. Cream pie is incomplete without whipped cream, so the final layer is homemade whipped cream with chocolate shavings and coated espresso beans.
From-scratch pie crusts take almost no time to make and tastes so much better than a store-bought version. Your food processor does all the work for you! All you’ll need are your favorite cookies (simple chocolate wafers are used here), some sugar, some salt, and some melted unsalted butter. Bake the crust and it’s ready for filling once cooled.
The filling is the easiest homemade pudding you will ever make. Sure, you could use an instant pudding mix, but the flavor and texture from homemade are far tastier than store-bought. Simply combine cornstarch, sugar, egg yolks, half and half, and brewed coffee. Whisk over medium-low heat for 8 minutes and you will have a thick, rich homemade pudding to fill your crust.
Be sure to whisk constantly when making the pudding. This ensures that there will be no lumps and that the egg yolks will not scramble in the hot saucepan. Pudding only fails if the eggs scramble, but constant whisking over medium-low heat consistently will prevent any mistakes. You’ll know the pudding is done if the whisk drags through the bottom of the pan leaving a streak behind it.
This pie needs to chill before serving, so place some plastic wrap directly over the pudding to avoid skin from forming on top. Then, top the pie with homemade whipped cream, chocolate shavings, and chocolate-covered espresso beans for crunch. The mocha pudding and chocolate crust are so decadent and enhance one another’s deep flavor.
Start with the crust. Preheat the oven to 350 degrees F.
In your food processor, add the chocolate wafer cookies, 2 tablespoons of sugar, and ½ teaspoon of salt. Process to combine and break up the cookies into fine crumbs. Stream in the melted butter and pulse, allowing the crumbs to become the consistency of wet sand.
Add the crumbs to a pie plate and press up the sides to an even thickness. Bake in your preheated oven for 15-18 minutes, or until completely crisp and dry.
Remove from the oven and allow the crust to set and cool completely before moving on to the next steps.
Place your chocolate chips in a large glass bowl.
In a saucepan, combine the cornstarch, ½ cup of sugar, egg yolks, half and half, and coffee. Whisk together completely and turn the heat to medium-low. Whisk constantly for 6-8 minutes until the pudding is thick. Strain into the bowl with the chocolate chips using a mesh strainer.
Allow the chocolate chips to melt and stir the chocolate into the pudding.
Transfer the filling into the cooled crust. Place plastic wrap directly over the filling so it does not form a skin. Place in the fridge to set up for at least 4 hours.
When ready to serve, beat the heavy cream and remaining 2 tablespoons of sugar until stiff peaks form. Spread the whipped cream over the pudding layer and top with chocolate shavings and chocolate-covered espresso beans. Serve immediately and keep the leftovers chilled in the fridge.