This over-the-top No-Bake Espresso Chocolate Pudding Pie is a chocolate lovers dream come true! Featuring a chocolate cookie crust, silky smooth espresso chocolate pudding, and a luscious layer of freshly whipped cream, this recipe is always a crowd-pleaser! Top with chocolate curls for a show stopping presentation!
2Tablespoons unsalted butter cold, cut into tiny pieces
1 teaspoonvanilla extract
For the Freshly Whipped Cream:
2cups (340 grams)heavy creamcold
1/3cup (40 grams)confectioners' sugarsifted
For Chocolate Curls:
2 Tablespoonsunsalted butter
For the Chocolate Cookie Crust:
Lightly spray a 9-inch deep dish pie plate with nonstick spray. Set aside until needed.
In a large bowl, combine the crushed chocolate cookie crumbs, melted butter, and espresso powder. Mix well to combine.
Press the crust into the prepared pie plate, pressing it firmly and evenly into the middle and up the sides.
Place the crust in the freezer for 30 minutes.
For the Espresso Chocolate Pudding Filling:
In a medium bowl whisk together the cornstarch, cocoa powder, salt, and espresso powder. Whisk in the heavy cream until evenly combined. Set aside.
In a medium saucepan, combine the milk, sugar, and chocolate. Place over medium heat and cook, stirring constantly, until the chocolate is completely melted.
Remove pan from heat. Add 1 cup of the hot chocolate mixture into the cocoa powder mixture, and whisk smooth. Then return this mixture back to the pan.
Return the pan to heat and continue cooking over medium-high heat, whisking constantly, until the mixture begins to bubble. Continue cooking for 1 to 2 minutes, or until thick enough to coat the back of a spoon.
Remove pan from heat and whisk in the butter and vanilla. Cool pudding, at room temperature, until cool to the touch. Then scrape the pudding into the prepared pie shell.
Cover with plastic wrap, pressing it down on top of the pudding so a skin doesn’t form. Refrigerate for at least 6 hours, and up to 24 hours.
For the Freshly Whipped Cream:
In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat the cream on medium-low, slowly adding in the confectioners' sugar.
Increase to medium-high speed and whip until medium-stiff peaks form.
Right before serving, dollop the whipped cream on top of the pie. Top with chocolate curls, and serve at once!
For the Chocolate Curls:
Place the chocolate and butter in a microwave safe bowl. Heat, on low power, in the microwave, in 30 second increments, stirring between each increment, until both ingredients are completely melted.
Pour the melted mixture onto a flat 9x13 baking sheet, and, using an offset spatula, spread it as thin as possible.
Place the pan in the freezer for 5 minutes.
Remove the pan and, using a cheese shaver or scraper, scrape the chocolate off the pan, creating curls. If the chocolate sticks to the scraper, it's still too soft and should be returned to the freezer for a few more minutes. All chocolate shavings will be unique, so don't fret if you only get a few large curls. Practice makes perfect!
Keep chocolate curls chilled, in the fridge, until needed.
Keyword Chocolate Pie, Chocolate Pudding Pie, Pie Recipe