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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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