Mocha Almond Fudge Cream Pie is like jamoca almond fudge ice cream in the form of a no bake chocolate cream pie.
With flavorful layers of rich coffee, toasted almonds and swirls of chocolate this cream pie recipe is so delicious!
Chocolate cream pie
A tender cookie-like, salted chocolate almond crust topped with homemade chocolate coffee pudding and a layer of fluffy freshly whipped cream specked with espresso. Classic chocolate cream pie, with a kick.
With rich chocolate and loads of interesting coffee flavor – and caffeine! Like Mocha Almond Chip Cookies, Coffee Creme Brulee , Chocolate Tart with Coffee Candied Almonds it’s a delicious mix of chocolate, coffee and other delicious flavors.
Ingredients
- Salted Chocolate Almond Crust – very similar to my Perfect All Butter Pie Crust recipe with flour, butter, sugar and salt. Only this version subs out a little of the all purpose flour for dark cocoa powder and some fine ground almond flour and a few egg yolks to help bind it all together.
- Granulated sugar
- Cornstarch
- Salt
- Whole milk
- Chocolate chips
- Egg yolks
- Espresso powder
- Heavy cream
Step by Step instructions
- To make coffee flavored chocolate cream pie simply blind bake a chocolate almond crust made from combining flour, almond flour, cocoa, sugar and salt in a food processor with cold butter. You can throw a few coffee beans in the crust for extra coffee kick if you’d like. Once flour resembles coarse meal add egg yolks and stir until dough comes together. Then chill, roll and blind back.
- Meanwhile make a simple but decadent homemade coffee chocolate pudding made from milk, egg yolks, sugar and cornstarch.
- Fill cooled crust with chocolate pudding filling. Cover tightly and chill until set, at least 4 hours.
- When ready to serve combine instant espresso powder with heavy cream and sugar and whip.
- Top the pie with a thick fluffy layer of espresso whipped cream.
- Garnish with shaved almonds and coffee beans to signal what’s inside. A mesmerizing swirl of chocolate fudge doesn’t hurt, either.
- Enjoy!
How to garnish
You can garnish this chocolate cream pie recipe with any of the flavors that it contains. Chocolate shavings, slivered almonds, coffee beans and swirls of chocolate syrup are all great garnishes.
What do you do with egg whites?
Yes, this recipe uses (eight!) egg yolks but don’t worry, there’s so much you can do with the leftover egg whites. Other than making a delicious and healthy omelette, you could make perfect macaroon cookie shells, a delicious gluten free pie crust, or a light as a feather banana cake. Or if you’re craving a beverage rather than a baked good, how about a frothy shaken coconut lemon cocktail? Or, simply freeze egg whites in ice cube tray to to use later.
What to use if you don’t have pie weights?
To blind bake without pie weights line crust with foil or parchment paper and fill with rice kernels or dried beans.
Note: you will not be able to cook these beans but you can store them separately to be used as pie weights over and over again. You can use the toasted rice though for pilaf.
Ingredients
Salted Chocolate Almond Pie Crust
- ¾ cup all purpose flour
- ½ cup almond flour
- ⅓ cup granulated sugar
- 2 tablespoons cocoa powder
- ½ teaspoon salt
- 4 large egg yolks
- 6 tablespoons butter cold, unsalted
Chocolate Fudge Pudding
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¾ teaspoons salt
- 2 ½ cups whole milk
- ⅔ cup chocolate chips
- 4 large egg yolks
- 1 teaspoons espresso powder
Espresso Whipped Cream
- ¾ cup heavy whipping cream cold
- 2 tablespoons granulated sugar
- 1 teaspoon espresso powder
Instructions
Salted Chocolate Almond Crust
- By hand in a large bowl, or with a food processor, combine flour, almond flour, cocoa, sugar and salt and cut in cold butter until the mixture resembles coarse meal. Add egg yolks and stir until dough begins to come together. Turn out onto a piece of plastic wrap, wrap and shape into a disc. Refrigerate at least 1 hour and up to 2 days.
- Preheat oven to 350 degrees Fahrenheit. Roll out dough into a about a 13″ round and place into 9″ pie plate. Trim dough leaving it flush with the rim, decorate crust as desired and pierce bottom of shell all over with a fork. Refrigerate until firm, about 30 minutes.
- Line shell with parchment paper, covering the edges and fill with pie weights. Bake for 20 minutes before removing weights and parchment. Continue baking until crust is slightly darker and dried out, 10-15 minutes longer. Remove and let cool. Meanwhile, prepare Chocolate Fudge Pudding.
Chocolate Fudge Pudding
- Over medium high heat in a large saucepan combine milk and chocolate chips, stirring occasionally, until chocolate melts. In a medium bowl, whisk sugar, cornstarch and salt. When chocolate is completely melted vigorously whisk 1 cup of the hot milk mixture into the sugar mixture until smooth. Then pour it all back into the saucepan, while whisking, and cook over medium, stirring constantly, just until bubbly and thick, 4 to 5 minutes.
- Meanwhile, whisk egg yolks in a medium bowl until lighter in color and ribbons pool down from the whisk. While constantly whisking slowly pour the hot milk / chocolate mixture into the eggs and immediately return it all to the saucepan. Stirring constantly, cook over medium heat just until it begins to bubble, 1 to 2 minutes. Pour through a fine mesh sieve into a large bowl and let cool, about 10 minutes. Whisk slightly and pour into chilled chocolate crust. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming and refrigerate until set, 4 hours or up to 1 day. When ready to serve prepare Espresso Whipped Cream.
Espresso Whipped Cream
- Beat cold heavy whipping cream until soft peaks form then add sugar and espresso powder and continue whipping until stiff peaks form. Spread over pie and garnish and serve or refrigerate up to 2 hours. Chocolate shavings, slivered almonds, coffee beans and fudge drizzle are all great garnishes.
Notes
Nutrition
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