Oreo Chocolate Mocha Pie was inspired by a random bag of Oreos I had stashed in the freezer. I was tired of looking at the bag and turned them into a pie crust. The crust needed a filling, so along came this pie! It has a chocolate filling, a topping of coffee flavored whipped cream and a garnish of vanilla whipped cream, chocolate and caramel syrup.
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Flavor Etc.
The chocolate pudding filling is so good and has just the right stiffness, plus it's not super sweet. I used a combination of cocoa powder, unsweetened chocolate plus a little vanilla for flavor. The chocolate filling is half & half based, and I put a little more info on that below in case you need a substitute. When you put the filling with the coffee cream, the flavors are similar to the old freezer mocha pies Weight Watchers used to make, but much better. Maybe a tad richer, too. Ha. I hadn't planned on garnishing it, but at the last minute made some quick chocolate syrup and used some Ghirardelli brand caramel sauce I keep around for that purpose.
Chocolate Cookie Crumb Crust
The recipe for the crust is in the recipe card, but here's another post where I put the usual proportions and technique for making an Oreo or other chocolate sandwich cookie crumb crust. For some reason I always forget the ratios, so now there's a reminder post. I used regular Oreos for the crust, but gluten-free Oreos work well too.
Food Processor Whipped Cream
A stand mixer is great for whipping cream, but the food processor is faster. Plus you may already have it out for the crust, so it makes sense to use it for the whipped cream. To whip cream in the food processor, just put the cream in and process for about 30 seconds. It can be tricky to eyeball how thick the cream is by just looking through the bowl, so after the first 30 seconds, take off the processor lid and stick a spoon in to gauge the thickness. Continue processing in short spurts, checking often by lifting the lid. After making it in the food processor a couple of times you'll get an idea of how long it takes and not have to check as much.
Substitutes for Half & Half
The chocolate pie filling calls for half & half, which is lighter than cream but richer than milk. It is not really half cream and half milk, so using half of each doesn't give you quite the same result. If you want to use a mixture of milk and heavy cream, use 1 ¾ cup of milk and ¾ cup of heavy cream. You can also make the pie with whole milk only. If using only milk, use 2 ½ cups of whole milk and increase the amount of unsweetened chocolate from 2 oz to 3 oz. That little bit of extra chocolate gives the extra fat and support needed to keep the filling stiff.
The pie freezes well. The pie in this photo was frozen before being cut so the coffee flavored whipped cream has a cleaner look. If you don't freeze it, it will look more like this slice of pie. It really does not need to be frozen
Recipe
Chocolate Mocha Pie
Ingredients
Oreo Crust
- 2 cups Oreo crumbs (200 grams)
- 4 tablespoons unsalted butter or salted, melted and cooled
Chocolate Filling
- ¾ cup sugar (150 grams)
- ¼ cup cornstarch (30 grams)
- 1 ½ tablespoon cocoa powder (8 grams)
- ¼ teaspoon salt
- 2 ½ cups heavy cream
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 oz chopped unsweetened chocolate, chopped
- 1 teaspoon vanilla extract
Coffee Whipped Cream
- 1 ½ cup well-chilled heavy cream
- 1 ½ tablespoons espresso powder (optional)
- ⅛ teaspoon cinnamon
- ½ cup confectioners' sugar
- 1 teaspoon vanilla
Garnish
- 2 cups sweetened whipped cream made with ¾ cup heavy cream, 2 tablespoons of powdered sugar and a dash of vanilla or just use sweetened whipped topping.
- chocolate and caramel syrups
Instructions
- Mix the cookie crumbs and butter. Press into a greased 9-inch pie plate and bake at 350F for 8 minutes. Let cool completely.
- Combine the sugar, cornstarch, cocoa powder and salt in a bowl. Whisk in ½ cup of the half & half and 4 egg yolks. Heat the remaining half & half in a 2 quart saucepan until it just starts to simmer. Gradually add hot half & half to egg mixture, whisking until combined, then pour it all back into the saucepan.
- Set saucepan back over medium heat and whisk constantly until mixture boils and thickens. After it thickens, continue whisking at a gentle boil and stirring for about a minute.
- Remove from heat and stir in the chocolate and butter. Allow some of the steam to escape, then stir in the vanilla. Let cool for about 30 minutes at room temperature, then scrape into your Oreo crust. Cover with wax paper or plastic wrap to prevent a skin from forming and chill for at least 6 hours or overnight.
Coffee Flavored Whipped Cream
- Whip the cream in a food processor or in a mixing bowl with an electric mixer. When soft peaks start to form, add the espresso powder and cinnamon and gradually add the sugar. Beat until peaks are stiff, then flavor with the vanilla. Spread over the pie.
- Whip and sweeten some more cream to use as a garnish. If you just want to make a ring around the edge, you can whip just ¾ cup of cream and sweeten. Flavor with a bit of vanilla.
- Garnish sides with more sweetened whipped cream or whipped topping (you can pipe it out or dollop. Crumble Oreos over the top or arrange them decoratively.
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