6" Kahlúa Mocha Pudding Pie Recipe

Built for chocolate and coffee lovers, this 6-inch Kahlúa Mocha Pudding Pie delivers all the rich mocha flavor of the original in a perfectly sized dessert for two. A crunchy Oreo cookie crust holds a silky pudding made with dark chocolate, espresso, and Kahlúa before it's topped with a cloud of Kahlúa whipped cream. Rich, creamy, and perfectly balanced, it's ideal for date night, small celebrations, or whenever you're craving homemade pie without a week of leftovers.

Yield: 1 (6-inch) pie, serves 4
Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 4 hours (or overnight)

6-inch Kahlúa Mocha Pudding Pie with Oreo crust and whipped cream

Ingredients

6" Oreo Crust

150g Oreo cookies (about 15 cookies)
43g unsalted butter, melted (3 tbsp)

Mocha Pudding Filling

100g granulated sugar (½ cup)
20g cornstarch (2½ tbsp)
1g kosher salt (⅛ tsp)
320g whole milk (1⅓ cups)
80g strong brewed coffee, cooled (⅓ cup)
3 large egg yolks
113g dark chocolate, chopped (4 oz, 60-70% cocoa)
¾ tsp instant espresso powder
21g unsalted butter (1½ tbsp)
22g Kahlúa (1½ tbsp)
2 tsp vanilla extract

Kahlúa Whipped Cream

160g heavy cream (⅔ cup)
12g powdered sugar (1½ tbsp)
2 tsp Kahlúa
½ tsp vanilla extract

Instructions

1. Bake the Oreo Crust

Preheat the oven to 350°F (175°C).
Place the Oreo cookies, filling included, in a food processor and pulse into fine crumbs. If you don't have a food processor, crush them in a zip-top bag with a rolling pin.
Stir the melted butter into the crumbs until evenly coated.
Press the mixture firmly into the bottom and up the sides of a 6-inch pie plate.
Bake for 8 to 10 minutes, then let the crust cool completely before adding the filling.

2. Make the Kahlúa Mocha Pudding Filling

In a medium saucepan, whisk together the sugar, cornstarch, and salt.
Slowly whisk in the milk, brewed coffee, and egg yolks until smooth.
Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 5 to 7 minutes.
Remove from the heat and immediately stir in the chopped dark chocolate, espresso powder, butter, Kahlúa, and vanilla until completely smooth and glossy.
Pour the pudding into the cooled Oreo crust and smooth the top with a spatula.
Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
Refrigerate for at least 4 hours, or until completely set.

3. Make the Kahlúa Whipped Cream

In a chilled mixing bowl, beat the heavy cream, powdered sugar, Kahlúa, and vanilla until medium to stiff peaks form.
Spread or pipe the whipped cream over the chilled pie.

4. Garnish and Serve

Garnish with chocolate shavings, crushed Oreos, cocoa powder, or chocolate-covered espresso beans, if desired. Slice and serve well chilled.

Man-Made Tips

Don't Rush the Pudding: Keep whisking once the filling begins to thicken. Let it bubble for about one minute to fully activate the cornstarch before removing it from the heat. The result is a pudding that's silky smooth and slices beautifully after chilling.

Use Strong Coffee: Brew a strong dark roast or espresso for the deepest mocha flavor. The espresso powder intensifies the chocolate without making the pie taste like coffee.

Choose Good Chocolate: Dark chocolate between 60% and 70% cocoa gives the pudding a rich, balanced flavor without becoming overly bitter.

Kahlúa Adds More Than Alcohol: Kahlúa brings subtle coffee, vanilla, and caramel notes to both the filling and whipped cream. For a non-alcoholic version, substitute strong brewed coffee or heavy cream.

Prevent a Pudding Skin: Press plastic wrap directly onto the warm pudding before chilling to keep the surface silky smooth.

Chill Overnight if You Can: The pie slices more cleanly and the flavors deepen after an overnight chill, making it an excellent make-ahead dessert for holidays, cookouts, or dinner parties.