BM# 74: Week 4/ Day 3
Theme: Kid’s Delight — Easter Treats
Dish: Mocha Cream Pie

For the last day of this month’s blogging marathon, I made this creamy and decadent Mocha Cream Pie. This recipe is from Art of Pie cookbook — as the name suggests this book is filled with amazing recipes for pie crusts and various fillings that go into them. No-Bake Mocha Cream Pie I wanted to make a dessert with chocolate for Kid’s Delight — Easter treats event (being held right here on Cook’s Hideout — Kid’s delight is a monthly event started by Valli). I found this easy to make no-bake pie recipe in the Art of Pie book and knowing my family’s love of chocolate, I wanted to give it a try.No-Bake Mocha Cream PieThe best part of this recipe is the nutty crust made entirely with almond flour and hazelnut flours. It’s gluten free and if you use vegan butter — it can vegan too. I recently bought hazelnut flour from King Arthur and I was very excited to use it in this recipe.No-Bake Mocha Cream PieOne thing to keep in mind is that the pie crust and the filling need to be chilled for a few hours before the pie is assembled. So keep that in mind while planning to make this dessert. The mocha cream  is cooked in a saucepan, chilled and poured into the crust. If you like just chocolate cream pie, then leave the espresso out.No-Bake Mocha Cream PieTop the pie with some whipped cream and serve with a few berries. I just sprinkled the top with some toasted blanched almonds. This is a great make ahead dessert that both kids and adults would enjoy!!No-Bake Mocha Cream Pie

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Lets check out what my fellow marathoners have cooked today for BM# 74.

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Mocha Cream Pie Yum
This Mocha Cream pie requires no baking and is rich and decadent. This is a great make ahead dessert that both kids and adults would enjoy!!
Mocha Cream Pie
Course dessert
Cuisine american
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
For the Crust:
  • 1 cup Almond Meal aka Almond flour
  • 1 cup Hazelnut Meal aka Hazelnut flour
  • 2 tbsp sugar
  • ¼ tsp salt
  • 5 tbsp Unsalted Butter, melted
For the Mocha Cream Filling:
  • ¾ cup sugar
  • 1 tbsp Cocoa Powder
  • 1 tbsp Espresso powder
  • ¼ cup cornstarch
  • 1 tbsp all purpose flour
  • ¼ tsp salt
  • cups Milk (dairy or non-dairy), Half-n-half or Lite Coconut milk*
  • 1 tsp vanilla extract
  • 4 Egg yolks
  • 2 oz. unsweetened chocolate
  • 2 tbsp unsalted butter
  • As needed Whipped Cream, for topping
Course dessert
Cuisine american
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
For the Crust:
  • 1 cup Almond Meal aka Almond flour
  • 1 cup Hazelnut Meal aka Hazelnut flour
  • 2 tbsp sugar
  • ¼ tsp salt
  • 5 tbsp Unsalted Butter, melted
For the Mocha Cream Filling:
  • ¾ cup sugar
  • 1 tbsp Cocoa Powder
  • 1 tbsp Espresso powder
  • ¼ cup cornstarch
  • 1 tbsp all purpose flour
  • ¼ tsp salt
  • cups Milk (dairy or non-dairy), Half-n-half or Lite Coconut milk*
  • 1 tsp vanilla extract
  • 4 Egg yolks
  • 2 oz. unsweetened chocolate
  • 2 tbsp unsalted butter
  • As needed Whipped Cream, for topping
Mocha Cream Pie
Instructions
Make the Pie Crust:
  1. Combine almond meal, hazelnut meal, sugar and salt in a bowl. Add the melted butter -- mix well until the ingredients are well incorporated.
  2. Pour the mixture into a 9" pie pan, spread out evenly and press firmly into place -- use the back of a measuring cup to do this easily.
  3. Chill the pie crust for 2 hours before using.
Make the Mocha Cream Filling:
  1. In a medium sauce pan, combine the sugar, cocoa powder, espresso powder, cornstarch, all purpose flour and salt.
  2. Whisk in ½ cup of the milk or half-n-half and whisk until the mixture is smooth. Whisk in the remaining 2 cups of milk or half-n-half.
  3. Stir in vanilla, egg yolks and whisk until combined. Make sure there are no lumps.
  4. Place the saucepan over medium-high heat and cook the mixture, stirring constantly until it starts to bubble and thicken, this takes about 6~8 minutes.
  5. Cook for 2 more minutes and remove from the heat.
  6. Stir in the chopped unsweetened chocolate and butter and let sit for a few minutes to melt. Stir to blend.
  7. Pour the hot mixture into a bowl and place a plastic wrap right on top to prevent skin from forming. Refrigerate the filling for 2~4 hours or until the mixture is completely cool.
  8. Pour the chilled mocha cream into the chilled pie shell and spread evenly. Top with the whipped cream and serve right away.
Recipe Notes
  • I used Unsweetened Almond Milk.
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