Quick Recipe Version (TL;DR)
Quick Ingredients
- 24 Oreo cookies (about 300 g, with filling)
- 6 tablespoons (85 g) unsalted butter, melted
- Pinch fine salt
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream (for custard)
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (25 g) unsweetened cocoa powder
- 2 tablespoons (10 g) instant espresso powder
- 3 tablespoons (24 g) cornstarch
- 1/4 teaspoon fine salt (for custard)
- 4 large egg yolks
- 4 ounces (113 g) bittersweet chocolate, finely chopped
- 2 tablespoons (28 g) unsalted butter (for custard)
- 1 1/2 teaspoons vanilla extract
- 1 cup (240 ml) heavy cream (for topping), cold
- 2 tablespoons (15 g) powdered sugar
- 1/2 teaspoon vanilla extract (for topping)
- 1 tablespoon (5 g) unsweetened cocoa powder, for dusting
Do This
- 1) Heat oven to 350°F (175°C). Crush Oreos, mix with melted butter + pinch of salt, press into a 9-inch pie plate.
- 2) Bake crust 10 minutes; cool 15 minutes.
- 3) Whisk sugar, cocoa, espresso powder, cornstarch, and salt; whisk in milk and 1 cup cream.
- 4) Heat until steaming; temper in yolks; cook 1 minute at a gentle boil until thick.
- 5) Off heat, melt in chopped chocolate and butter; add vanilla. Pour into crust, cover surface, chill 4 hours.
- 6) Whip 1 cup cold cream with powdered sugar + vanilla; spread on pie and dust with cocoa.
Why You’ll Love This Recipe
- Silky mocha custard that tastes like a café dessert, but it’s totally doable at home.
- Oreo cookie crust adds a chocolatey crunch that plays perfectly with the creamy filling.
- Make-ahead friendly: it needs chill time anyway, so it’s great for parties.
- Clean slices, crowd-pleasing flavor, and a whipped cream finish that looks bakery-worthy.
Grocery List
- Produce: None (optional: fresh flowers for serving vibes, not required)
- Dairy: Unsalted butter, whole milk, heavy cream, eggs
- Pantry: Oreo cookies, granulated sugar, powdered sugar, unsweetened cocoa powder, instant espresso powder, cornstarch, vanilla extract, fine salt, bittersweet chocolate
Full Ingredients
Oreo Crust
- 24 Oreo cookies (about 300 g, with filling)
- 6 tablespoons (85 g) unsalted butter, melted
- Pinch of fine salt
Mocha Espresso Custard Filling
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (25 g) unsweetened cocoa powder
- 2 tablespoons (10 g) instant espresso powder
- 3 tablespoons (24 g) cornstarch
- 1/4 teaspoon fine salt
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 4 large egg yolks
- 4 ounces (113 g) bittersweet chocolate (60–70%), finely chopped
- 2 tablespoons (28 g) unsalted butter
- 1 1/2 teaspoons vanilla extract
Whipped Cream Topping
- 1 cup (240 ml) heavy cream, very cold
- 2 tablespoons (15 g) powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of fine salt
Garnish (Optional but Pretty)
- 1 tablespoon (5 g) unsweetened cocoa powder, for dusting
- 1 ounce (28 g) chocolate curls or shavings
- 2 Oreos, lightly crushed
Step-by-Step Instructions
Step 1: Prepare your pan and preheat
Preheat the oven to 350°F (175°C). Set a rack in the middle of the oven. Have a standard 9-inch pie plate ready.
Step 2: Make the Oreo crust
In a food processor, pulse 24 Oreo cookies into fine crumbs (or crush them in a zip-top bag with a rolling pin). You should have about 2 2/3 cups of crumbs.
Transfer crumbs to a bowl and stir in 6 tablespoons (85 g) melted unsalted butter and a pinch of salt until evenly moistened and the mixture looks like wet sand.
Press firmly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to pack it tightly, especially where the bottom meets the sides.
Step 3: Bake and cool the crust
Bake the crust for 10 minutes at 350°F (175°C) to set it and deepen the cocoa flavor. Cool on a rack for 15 minutes while you make the custard.
Step 4: Whisk the dry ingredients for the custard
In a medium saucepan (off the heat), whisk together:
1/2 cup (100 g) sugar, 1/4 cup (25 g) cocoa powder, 2 tablespoons (10 g) instant espresso powder, 3 tablespoons (24 g) cornstarch, and 1/4 teaspoon salt.
Whisking the dry ingredients first helps prevent lumps later.
Step 5: Cook the mocha custard until thick
Whisk in 2 cups (480 ml) whole milk and 1 cup (240 ml) heavy cream until smooth. Set the pan over medium heat and whisk frequently, making sure to sweep the corners of the pan.
Once the mixture is steaming and just starting to bubble at the edges (about 6–8 minutes), reduce heat to medium-low.
In a bowl, whisk 4 egg yolks. Slowly ladle in about 1/2 cup of the hot chocolate-coffee mixture while whisking constantly (this tempers the yolks). Pour the warmed yolks back into the saucepan, whisking as you go.
Bring the custard to a gentle boil, whisking constantly. Let it bubble for 1 full minute (this cooks out the cornstarch taste and ensures a clean set). The custard should be thick enough to heavily coat the back of a spoon.
Step 6: Finish with chocolate, butter, and vanilla
Remove the pan from the heat. Add 4 ounces (113 g) chopped bittersweet chocolate and whisk until fully melted and glossy. Whisk in 2 tablespoons (28 g) butter until silky, then whisk in 1 1/2 teaspoons vanilla.
For the smoothest texture, you can strain the custard through a fine-mesh sieve into a bowl, then pour into the crust. (Optional, but great if you want extra-polished results.)
Step 7: Fill, chill, top, and garnish
Pour the warm custard into the cooled Oreo crust and smooth the top. Press plastic wrap directly onto the surface of the custard (this prevents a skin). Refrigerate until fully chilled and set, at least 4 hours (or up to overnight).
When ready to serve, whip 1 cup (240 ml) cold heavy cream, 2 tablespoons (15 g) powdered sugar, 1/2 teaspoon vanilla, and a pinch of salt to medium peaks (about 2–4 minutes with a hand mixer).
Spread or pipe the whipped cream over the pie. Dust with 1 tablespoon cocoa powder and add chocolate curls and/or crushed Oreos if you like. Slice and serve chilled.
Pro Tips
- Use instant espresso powder, not coffee grounds. Espresso powder dissolves smoothly and gives a bold coffee flavor without grit.
- Whisk constantly once the yolks go in. Custard thickens quickly; steady whisking prevents scrambling and keeps it silky.
- Boil for exactly 1 minute. That short boil activates the cornstarch so the pie slices cleanly after chilling.
- Plastic wrap directly on the surface is the secret to a flawless top. No skin means a smoother look and texture.
- For neat slices: dip a sharp knife in hot water, wipe dry, then slice. Repeat between cuts.
Variations
- Extra-dark mocha: Use 1/3 cup (33 g) cocoa powder and reduce sugar to 1/3 cup (67 g) for a more intense, less sweet filling.
- Salted mocha: Sprinkle flaky salt lightly over the whipped cream right before serving.
- Mint mocha: Add 1/4 teaspoon peppermint extract along with the vanilla (go easy; peppermint is strong).
Storage & Make-Ahead
Store the pie covered in the refrigerator for up to 4 days. For the best presentation, you can make the crust and filling 1 day ahead, chill overnight, then add the whipped cream topping up to 8 hours before serving. If you want to freeze it, freeze the pie (without whipped cream) tightly wrapped for up to 1 month; thaw overnight in the refrigerator, then top with fresh whipped cream before serving.
Nutrition (per serving)
Approximate (1/10 of pie, including whipped cream): Calories: 470; Fat: 32 g; Saturated Fat: 18 g; Carbohydrates: 42 g; Sugar: 26 g; Protein: 6 g; Fiber: 2 g; Sodium: 260 mg.
