Kahlúa Mocha Pudding Pie Recipe

Built for chocolate and coffee lovers, this Kahlúa Mocha Pudding Pie starts with a crunchy Oreo cookie crust and layers on a silky homemade mocha pudding made with dark chocolate, strong coffee, espresso, and Kahlúa. Finished with a cloud of Kahlúa whipped cream, every chilled slice balances deep chocolate, bold coffee, and just enough Kahlúa to make it memorable without becoming overly sweet. It's an excellent make-ahead dessert for a backyard cookout, holiday dinner, dinner party, or poker night.

Yield: 1 (9-inch) pie, 8 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 4 hours (or overnight)

Ingredients

Oreo Crust

270g Oreo cookies (24 cookies)
85g unsalted butter, melted (6 tbsp)

Mocha Pudding Filling

150g granulated sugar (¾ cup)
30g cornstarch (¼ cup)
¼ teaspoon kosher salt
480g whole milk (2 cups)
120g strong brewed coffee, cooled (½ cup)
4 large egg yolks
170g dark chocolate, chopped (6 oz, 60-70% cocoa)
1 teaspoon instant espresso powder
28g unsalted butter (2 tbsp)
30g Kahlúa (2 tbsp)
1 teaspoon vanilla extract

Kahlúa Whipped Cream

240g heavy cream (1 cup)
2 tablespoons powdered sugar
1 tablespoon Kahlúa
½ teaspoon 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 9-inch pie plate.
Bake for 8 to 10 minutes, then let the crust cool completely before adding the filling.

2. Make the 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. Once bubbling, continue cooking and whisking for about 1 minute, until the pudding is very thick.
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. Once it begins to bubble, continue cooking and whisking for about one minute so the cornstarch fully thickens the pudding. 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 a pronounced mocha flavor. The additional espresso powder reinforces the coffee notes and deepens the dark chocolate, giving the filling a bolder mocha character.
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 coffee, vanilla, and caramel notes to both the pudding and whipped cream. For an alcohol-free version, replace the Kahlúa in the pudding with 2 tablespoons of strong coffee and the Kahlúa in the whipped cream with 1 tablespoon of 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.