Mocha Cream Pie

Move over chocolate cream pie!  Coffee's got you all jazzed up and turned you into ridiculously delicious Mocha Cream Pie ... with a coffee and chocolate custard filling, inside an Oreo crumb crust, all topped with coffee whipped cream.  It'll make you kick plain chocolate cream pie to the curb, too.

Perhaps I should have used decaf to make this pie.  Allow me to explain ...

I don't drink coffee.  Not a drop.

In fact, I drink very little caffeine at all.  In any form.

Not because I don't like caffeine.  But because caffeine doesn't like me.  Caffeine affects me a lot.  Like, if I drink a Diet Coke around 10:00 in the morning, I'll have a hard time falling asleep at 10:00 that night!  For real.  And I am bouncing off the walls.  My husband can tell in an instant if I've been drinking anything with caffeine ... even if it's hours later.  Oh, please tell me I'm not the only one who can't handle my caffeine!

So when I ate the entire piece of this pie at the end of the pie's photo shoot, it was not a good choice.

But there's more explanation required as to why ...

... and that has to do with the idiosyncrasies of food photography.

See, somehow ... and I don't claim to have any understanding what-so-ever of how ... space  and size seem to get, well, quite distorted when photographing food.  To 'look right,' things generally need to be really close together ... and plates need to be really full ... and bowls of stuff need to be super heaped up.

And pieces of pie need to be big.

So that piece of pie you see on the plate in these photos is a really big piece of pie.

That I ate.

At about 2:00 in the afternoon.

Fortunately this pie's coffee-and-chocolate custard filling ... inside an Oreo crumb crust ... topped off with coffee whipped cream ... is so ridiculously good it's worth a night of limited sleep.

But next time ... and ooohhhhhhh, there will be a next time, ... I think I'll use decaf.

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

mocha cream pie recipe, coffee chocolate cream pie recipe, chocolate cream pie with coffee

Desserts

American

Yield: 1 pie

Author: Tracey | The Kitchen is My Playground

Print

Mocha Cream Pie

Move over chocolate cream pie! Coffee's got you all jazzed up and turned you into ridiculously delicious Mocha Cream Pie ... with a coffee and chocolate custard filling, inside an Oreo crumb crust, all topped with coffee whipped cream. It'll make you kick plain chocolate cream pie to the curb, too.

Prep time: 30 MCook time: 20 MTotal time: 50 M

Ingredients:

Crust:

• 2 c. finely crushed Oreos
• 1/2 c. butter, melted

Mocha Filling:

• 2/3 c. granulated sugar
• 1/4 c. cornstarch
• 2 T. instant coffee crystals (NOT heaping tablespoons)
• 2 c. half-and-half
• 4 egg yolks
• 2 oz. semi-sweet chocolate squares, chopped
• 2 T. butter

Coffee Whipped Cream:

• 2 c. whipping cream
• 1 T. coffee liqueur (I use Kahlua)
• 1/4 c. granulated sugar

Instructions:

For the Crust:

1. Stir together crushed Oreos and melted butter until well combined. Press into the bottom and up the sides of a 9-inch pie plate coated with non-stick cooking spray. 
2. Bake at 350 degrees for 10 minutes. 
3. Cool completely.

For the Mocha Filling:

1. In a saucepan, whisk together granulated sugar, coffee crystals, and cornstarch. 
2. In a bowl, whisk together half-and-half and egg yolks. Whisk egg mixture into sugar mixture a little at a time.
3. Bring sugar and egg mixture to a boil over medium heat, whisking constantly. Once mixture begins to boil, boil for one minute, whisking constantly. Remove from heat.
4. Melt semi-sweet chocolate squares (over low heat in a small saucepan or in the microwave on high for about 1 minute). 
5. Add melted chocolate and the two tablespoons butter to the sugar mixture in the saucepan and whisk in. 
6. Spoon into prepared cooled crust.
7. Place plastic wrap directly onto the surface of the pie filling (this helps prevent a film from forming). Refrigerate for at least 4 hours to chill completely.

For the Coffee Whipped Cream:

1. Chill a large mixing bowl and the beaters of an electric mixer (or whisk attachment of a stand mixer) in the refrigerator for about 15 minutes. Remove from the refrigerator and pour the whipping cream and coffee liqueur into the chilled bowl. 
2. Beat on medium-high speed until foamy. Gradually add granulated sugar; beat on high speed until soft peaks form.
3. Spread whipped cream on top of pie. Garnish with shaved chocolate, if desired.

TRACEY'S NOTES:

1. The coffee flavor in the mocha filling can get away from you and be overpowering -- be sure to use measuring tablespoons when measuring the instant coffee, and don't heap them up.
2. Keep in mind, some instant coffees are more strongly flavored than others.  We use Folger's instant coffee.

https://www.thekitchenismyplayground.com/2013/11/mocha-cream-pie.html

Created using The Recipes Generator

Enjoy these other scrumptious pies from The Kitchen is My Playground ...

Mocha Fudge Pie

No-Bake Chocolate Chip Cookie Pie

Black Bottom Peanut Butter Icebox Pie