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This Chocolate Coffee Pie is a must make for coffee and chocolate lovers. It has a crunchy Oreo cookie crust, a silky smooth coffee chocolate pastry cream, and is finished with a cloud of whipped mascarpone cream. This easy no-bake pie is super creamy and perfect for the holidays, Thanksgiving or whenever you want an elegant and perfect make ahead dessert.
This no-bake Chocolate Coffee pie is like a mocha in a pie, the chocolate and coffee is perfectly balanced. The crunchy Oreo cookie crust lays the perfect base for the silky espresso infused chocolate coffee custard, technically a pastry cream, and mascarpone whipped cream. A perfect make ahead dessert for the holidays or Thanksgiving.
For more Thanksgiving and fall recipes, try Apple Crumble Cheesecake, Pumpkin Cake with Whipped Cream Cheese and Maple Caramel and Easy Apple Upside Down Cake.
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WHY YOU'LL LOVE THIS RECIPE
- No-bake: This no-bake pie is so delicious and the hardest part it waiting for it to set in the fridge.
- Chocolate Coffee Pastry Cream: The chocolate coffee pastry cream is silky smooth and goes perfectly with the Oreo cookie crust and whipped mascarpone cream.
- Perfect make ahead dessert: This pie is perfect to make a head of time so you only need to place it on the table.
INGREDIENT NOTES FOR CHOCOLATE COFFEE PIE
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Oreos: The Oreos are blended whole for the crust.
- Large egg yolks: The egg yolks are used in the pastry cream.
- Unsweetened Cocoa powder: I use high quality dutch process cocoa powder for the best flavor, my favorite is from Valrhona.
- Semi-sweet chocolate: Semi-sweet chocolate is used for the pastry cream. Preferably at dark chocolate that is between 60-70%.
- Milk chocolate: Milk chocolate is added to balance the dark chocolate and coffee.
- Whole milk: To make the pastry cream I recommend using whole milk for the creamiest and best result.
- Coffee: Use instant coffee powder so it can instantly can dissolve in the milk. I use 100% arabica coffee instant espresso powder as it dissolves quickly and has a great flavor.
- Butter: The butter is used in the pastry cream to make it silky smooth.
- Vanilla paste: I recommend using pure vanilla paste for the best flavor in the pastry cream and whipped mascarpone cream. It can also be replaced with pure vanilla extract.
STEP BY STEP INSTRUCTIONS
Here is how to make the Chocolate Coffee Pie. This recipe needs an electric mixer, a blender, two large bowls, a whisk and a spatula. No oven is need for this recipe.
The full recipe is down below in the recipe card.
HOW TO MAKE THE COOKIE CRUST AND PASTRY CREAM
STEP 1: To make the Oreo crust, in a food processor, blend the whole Oreo cookies until fine crumbs. Then melt the butter and add the melted butter to the food processor and blend it together with the blended cookies.
STEP 2: Add the cookie crumbs to the pie plate and press the cookie crust down with the bottom of a glass, and up against the side of the pan, so it’s really well packed together and flattened out. Place it in the fridge while preparing the pastry cream filling.
STEP 3: Whisk the egg yolks, granulated sugar and vanilla paste until light and fluffy, takes about 2 minutes. Then add the cornstarch and cocoa powder and whisk until combined. Set it aside.
STEP 4: In a medium saucepan add whole milk, espresso powder and granulated sugar. Place it on the stove over medium heat. Give it a stir until the granulated sugar has melted. Let it heat until it just starts steaming.
STEP 5: As the egg/cocoa powder mixture is very thick, take the milk off the heat and add a splash of the warm milk into the egg mixture and quickly whisk it, to help loosen up the mixture. Then add about ⅓ more of the milk mixture, to temper the eggs. Be sure to whisk all the time so it doesn’t turn into scrambled eggs. Pour back the tempered mixture into the rest of the milk and place the saucepan back on the stove. Whisk constantly on medium-low heat until it has thicken.
STEP 6: Immediately pour the pastry cream into a clean bowl and add the chopped chocolate and butter and with the whisk stir it together until melted and smooth. Pour the pastry cream into the crust and even it out. Add some plastic wrap over the pie, so it touches the surface of the pie and set it to chill in the fridge for a minimum of 6 hours or preferably overnight.
HOW TO MAKE THE WHIPPED MASCARPONE CRAM
STEP 1: Once the pie has been allowed to set, make the mascarpone cream. With an electric mixer, or in your stand mixer using the whisk attachment, whisk together mascarpone, powdered sugar and vanilla bean paste until smooth.
STEP 2: Add the heavy cream and whip it until soft peaks and it just holds its shape. It can easily split, so don't over whip it. Add it on top of the chilled pie and sprinkle it with shaved chocolate. Place in the fridge until ready to serve.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
When it can just hold a soft peak.
Yes, the pastry cream need time to set so I recommend making the crust and pastry cream filling the day before. Cover it with plastic wrap so it touches the surface of the pastry cream. Make the whipped mascarpone cream on the day you want to serve it. Add it on top of the pie and place it back in the fridge until you are ready to serve.
Yes absolutely, it can be replaced 1:1.
HOW TO STORE THE CHOCOLATE COFFEE PIE
Store the pie in the fridge for up to 3-4 days.
Other Fall Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Chocolate Coffee Pie
Equipment
- 9-inch pie pan
Ingredients
CHOCOLATE COOKIE CRUST
- 24 Oreo cookies
- 60 g butter
CHOCOLATE COFFEE PASTRY CREAM
- 4 egg yolk
- 50 g granulated sugar
- 1 teaspoon vanilla paste
- 40 g cornstarch
- 20 g dutch process cocoa powder
- 400 g whole milk
- 50 g granulated sugar
- 1 tablespoon instant espresso powder
- 30 g butter
- 100 g semi-sweet chocolate
- 75 g milk chocolate or can be switched out with semi-sweet chocolate
- ¼ teaspoon salt
WHIPPED MASCARPONE CREAM
- 250 g mascarpone cheese
- ½ teaspoon vanilla paste
- 50 g powdered sugar
- 240 ml heavy cream
Instructions
OREO COOKIE CRUST
- In a food processor, add the Oreo cookies and blend them until a fine sand-like texture. Melt the butter and add it to the food processor and blend it together with the blended cookies.24 Oreo cookies, 60 g butter
- Add the cookie crumbs to the pie pan and press the cookie crumbs down with the bottom of a glass, and up against the side of the pan, so it’s really well packed together and flattened out.
- Place it in the fridge while preparing the pastry cream filling.
COFFEE CHOCOLATE PASTRY CREAM
- Start by chopping the chocolate and set it aside.100 g semi-sweet chocolate, 75 g milk chocolate
- Whisk the egg yolks, granulated sugar and vanilla paste until light and fluffy, takes about 2 minutes. Then add the cornstarch and cocoa powder and whisk until combined. Set it aside.4 egg yolk, 50 g granulated sugar, 1 teaspoon vanilla paste, 40 g cornstarch, 20 g dutch process cocoa powder
- In a medium sized saucepan add whole milk, espresso powder and granulated sugar. Place it on the stove over medium heat. Give it a stir until the granulated sugar has melted. Let it heat until it just starts steaming.400 g whole milk, 50 g granulated sugar, 1 tablespoon instant espresso powder
- As the egg/cocoa powder mixture is very thick, take the milk off the heat, and add a splash of the warm milk into the egg mixture and quickly whisk it to help loosen up the mixture. Then add about ⅓ more of the milk mixture, to temper the eggs. Be sure to whisk all the time so it doesn’t turn into scrambled eggs. Pour back the tempered mixture into the rest of the milk and place the saucepan back on the stove. Whisk constantly on low-medium heat until it has thicken.
- Immediately pour the pastry cream into a clean bowl and add the chopped chocolate, butter and salt and with a whisk stir it together until melted and smooth. Pour the pastry cream into the crust and even it out.30 g butter, ¼ teaspoon salt
- Add some plastic wrap over the pie, so it touches the surface of the pie and set it to chill in the fridge for a minimum of 6 hours or preferably overnight.
WHIPPED MASCARPONE CREAM
- Once the pie has been allowed to set, make the mascarpone cream. With an electric mixer, cream together mascarpone, powdered sugar and vanilla bean paste until smooth.250 g mascarpone cheese, ½ teaspoon vanilla paste, 50 g powdered sugar
- Add the heavy cream and whip it just until soft peaks and it holds its shape. It can easily split, so don't over whip it. Add it on top of the pie and sprinkle it with shaved chocolate. Place in the fridge until ready to serve.240 ml heavy cream
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