No-Bake Espresso Chocolate Pudding Pie

Ingredients 

For the Chocolate Cookie Crust:

  • 38 regular full-size oreo cookies crushed into fine crumbs (do not remove the filling) 
  • 8 Tablespoons (113 grams) unsalted butter melted
  • 1 teaspoon  Delallo instant espresso powder

For the Espresso Chocolate Pudding Filling:

  • 1/3 cup (39 grams) cornstarch
  • 2 Tablespoons (8 grams) Dutch-process cocoa powder
  • 1/4 teaspoon salt
  • 1 and 1/2 teaspoons DeLallo instant espresso powder
  • 1/2 cup (113 grams) heavy cream
  • 2 and 1/2 cups (567 grams) milk
  • 1 cup (198 grams) granulated sugar
  • 8 ounces semi-sweet chocolate roughly chopped
  • 2 Tablespoons unsalted butter cold, cut into tiny pieces
  • 1 teaspoon vanilla extract

For the Freshly Whipped Cream:

  • 2 cups (340 grams) heavy cream cold
  • 1/3 cup (40 grams) confectioners’ sugar sifted
  • 1/2 cup chocolate shavings for decor, optional

Instructions 

For the Chocolate Cookie Crust:

  • In a large bowl, combine the crushed chocolate cookie crumbs, melted butter, and espresso powder. Mix well to combine. 
  • Press the crust into a 9″ deep dish pie plate, pressing it firmly and evenly into the middle and up the sides. 
  • Place the crust in the freezer for 30 minutes.

For the Espresso Chocolate Pudding Filling:

  • In a medium bowl whisk together the cornstarch, cocoa powder, salt, and espresso powder. Whisk in the heavy cream until evenly combined. Set aside.
  • In a medium saucepan, combine the milk, sugar, and chocolate. Place over medium heat and cook, stirring constantly, until the chocolate is completely melted. 
  • Remove pan from heat. Add 1 cup of the hot chocolate mixture into the cocoa powder mixture, and whisk smooth. Then return this mixture back to the pan. 
  • Return the pan to heat and continue cooking over medium-high heat, whisking constantly, until the mixture begins to bubble. Continue cooking for 1 to 2 minutes, or until thick enough to coat the back of a spoon. 
  • Remove pan from heat and whisk in the butter and vanilla. Scrape the pudding into the prepared pie shell. 
  • Cover with plastic wrap, pressing it down on top of the pudding so a skin doesn’t form. Refrigerate for at least 6 hours, and up to 24 hours. 

For the Freshly Whipped Cream:

  • In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat the cream on medium-low, slowly adding in the confectioners’ sugar. 
  • Increase to medium-high speed and whip until stiff peaks form.
  • Right before serving, dollop the whipped cream on top of the pie. Top with chocolate shavings, if desired, and serve at once! 
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