Mocha Cream Pie - Master Cookbook Recipe # 461

Name: Mocha Cream Pie - Master Cookbook Recipe # 461
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Cuisine: Southern
Ingredients: 1 pre-baked 9-inch pie shell or graham cracker crust; 2/3 cup granulated sugar; 5 Tbsp cornstarch; 1/4 tsp salt; 1 cup evaporated milk; 1 cup strong black coffee, room temperature; 2 oz unsweetened baker’s chocolate; 1 large egg; 2 tsp vanilla extract; 2 Tbsp salted butter; Whipped cream (for serving)

For the coffee lovers in the family, this Mocha Cream Pie is a decadent treat. It combines the richness of unsweetened baker’s chocolate with a bold splash of strong black coffee for a silky, sophisticated flavor. Made easily in the microwave, it’s a simple way to create a gourmet-style dessert at home!

This is recipe #461 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 10 minTotal time: 25 min

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Ingredients

1 pre-baked 9-inch pie shell or graham cracker crust
2/3 cup granulated sugar
5 Tbsp cornstarch
1/4 tsp salt
1 cup evaporated milk
1 cup strong black coffee, room temperature
2 oz unsweetened baker’s chocolate
1 large egg
2 tsp vanilla extract
2 Tbsp salted butter
Whipped cream (for serving)

Instructions

Mix Dry Ingredients: In a microwave-safe glass bowl, whisk together the sugar, cornstarch, and salt until well combined.
Add Liquids & Egg: Pour in the coffee and evaporated milk, then add the egg. Whisk very well, ensuring you scrape the cornstarch up from the bottom of the bowl so it's fully incorporated.
First Heat: Add the baker’s chocolate to the bowl. Microwave on high for 3 minutes (or 2 minutes if your microwave is over 1100 watts).
Whisk & Repeat: Remove from the microwave and whip well to incorporate the melting chocolate and any thickened pudding from the bottom. Beat until smooth.
Thicken: Return to the microwave and cook in 2-minute intervals, whisking until smooth after each, until the pudding is very thick.
Finish: Once thick, stir in the vanilla extract and salted butter. Whisk until the butter is completely melted and the filling is glossy.
Cool & Chill: Pour the filling into your prepared pie shell. Let it cool at room temperature before placing it in the refrigerator to chill thoroughly.
Serve: Top with a generous dollop of whipped cream before serving.

Notes

Tammy’s Tips

If you prefer a slightly different texture, you can use a graham cracker crust and swap the one large egg for three large egg yolks. If you do this, decrease the cornstarch to 4 Tbsp and be sure to let the pie chill overnight to ensure it sets perfectly. Remember, when making microwave puddings, you must cook it until it’s thick,it won't firm up more once it hits the fridge!