Mocha Pie -

Mocha Pie

Chocolate and coffee pudding in a chocolate cookie crust with whipped cream topping.

Servings: 12 slices

In a bowl, combine the sandwich cookie crumbs, salt, and melted butter. Stir to combine.
Firmly press the cookie mixture into a pie plate to form a crust.
Chill the crust for 30 minutes to set while making the filling.

In a small bowl or liquid measuring cup, stir together the milk and ground coffee. Set aside for 10-15 minutes so that the coffee can flavor the milk.
Filter out the coffee grounds and pour the milk into a medium saucepan.
Whisk in the egg yolks, sugar, cornstarch, and salt.
Add the chopped chocolate.
Bring the pudding mixture to a simmer over medium heat, whisking occasionally to combine the melted chocolate.
Once the mixture starts to simmer, whisk consistently until it thickens, about 6-8 minutes.
Once thickened, pour the pudding through a fine sieve into a bowl to remove any lumps that might remain. Stir in the vanilla extract.
Pour the pudding into the prepared crust and press a sheet of plastic wrap into the top of the pudding. Chill in the fridge until set, at least 4 hours or overnight.

Using either a stand mixer fitted with the whisk attachment or an electric hand mixer, mix the heavy cream and powdered sugar on high speed until light and fluffy.
Add the vanilla extract and salt. Whisk to combine.
Top the set pie with the whipped cream and decorate with pieces of chocolate or chocolate curls. Serve and enjoy!