Coffee and chocolate are best friends in the culinary world. One enhances the other, yet both are delicious stand-alone ingredients. Since they complement one another so well, coffee and chocolate are often used in a variety of desserts.
One delicious coffee and chocolate recipe is this unbelievable Mocha Java Pie with Kahlua Cream. It is a 3-layer pie consisting of a coffee cheesecake layer, mocha chocolate pudding, and homemade whipped Kahlua cream inside an Oreo crust. Cutting into this pie is visually stunning, making for a very impressive dessert.
Although this pie looks complicated, it is actually very simple! It can be assembled quickly and just needs a few hours in the refrigerator to rest before cutting. Rest time is important in a no-bake pie. The filling needs to solidify so that cutting the pie is clean and easy and the slices are neat.
A chocolatey Oreo crust is the first step to this recipe. Mix some Oreo crumbs with melted butter and press into a 9-inch pie plate. Bake and allow to cool before adding the rest of the pie layers. A homemade pie crust will always be tastier than a store-bought one, but you can substitute a ready-made crust if you are short on time.
The mocha part of this pie comes from a pudding layer. Instant espresso powder is dissolved into some instant chocolate pudding and milk, making a thick mocha pudding. Then, fold in some whipped topping and you have the mocha layer.
Next, the Java layer is a coffee-scented cream cheese mixture, made with confectioner’s sugar, instant espresso, and vanilla. Again, whipped topping is folded in and this layer is added to the pie. Be extra careful when spreading the layers to keep them neat.
Finally, this pie requires a very special topping. Topping everything off is fresh, homemade whipped cream drizzled with real Kahlua coffee liqueur. Since there is alcohol in this pie, it is not a dessert for young kids.
For the Crust:
For the Filling:
For the Pudding Layer:
For the Kahlua Cream Topping:
Preheat the oven to 350 degrees F.
In a bowl, combine the Oreo crumbs and melted butter until the mixture resembled wet sand. Mix well and press into a 9-inch pie plate as evenly as possible, bringing the crumbs up the sides of the pie plate.
Bake the crust for 10 minutes until set. Remove from the oven and set aside to cool completely. Place in the fridge and allow to fully chill.
Once the crust is cooled, begin making your fillings. In a small bowl, dissolve the instant espresso powder in the hot water.
Using a hand mixer, beat the softened cream cheese until light and fluffy. Gradually add the confectioner’s sugar, espresso mixture, and vanilla. Using a spatula, fold in the whipped topping to not deflate the filling.
Spread the cream cheese mixture at the bottom of the cooled pie crust.
In another small bowl, whisk the instant espresso, milk, and chocolate pudding mix together until thickened, about 2-4 minutes. Fold in the whipped topping until well-incorporated.
Spread the pudding over the cream cheese layer very carefully.
Finally, in another bowl, beat the heavy cream until stiff peaks form. Add sugar and Kahlua and mix well. Spread on top of the pudding layer carefully.
Top with the chocolate shavings and place in the fridge until set, at least 4 hours. Serve chilled.