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Mocha Cream Pie Ganache

Category: Sweet Treats That Define American Baking

This mocha cream pie combines rich espresso-chocolate flavor with a smooth, velvety filling over a chocolate cookie crust. A ganache layer at the base adds luxurious texture and deep chocolate intensity, while a creamy mocha filling creates a delicate balance between sweetness and coffee warmth. Finished with a glossy ganache topping, the pie sets up beautifully when chilled for a few hours, making it ideal for entertaining or anytime you crave a sophisticated dessert. Best served chilled with whipped cream or toasted nuts for extra flair.

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Updated on Sat, 14 Jun 2025 10:53:57 GMT
A slice of chocolate cream pie. Save
A slice of chocolate cream pie. | krispyrecipes.com

This mocha cream pie will win over anyone with a love for both coffee and chocolate. Rich mocha chocolate ganache lines a chocolatey crust beneath a cloud of espresso-kissed silk filling. Every bite is creamy bold and impossible to resist making this pie a beloved go-to for celebrations or a special weekend treat.

I first brought this pie to a bake sale and it disappeared within minutes. Now it is my most requested holiday treat and a family favorite for years.

Ingredients

  • Chocolate chips: semisweet or bittersweet good-quality chocolate brings depth and smooth melt
  • Unsalted butter: creates silkiness in both ganache and filling choose European-style if you can
  • Heavy whipping cream: for that classic rich ganache look for cream with the highest fat content available
  • Pero powder or instant espresso powder: infuses deep coffee notes select a high-quality espresso for best flavor
  • Prepared chocolate graham cracker or chocolate cookie crust: saves time and delivers a chocolatey base
  • Unsweetened cocoa powder: boosts chocolate intensity Dutch-process cocoa will yield a darker filling
  • Granulated sugar: pure cane sugar gives extra clean sweetness
  • Vanilla extract: rounds out all the flavors use pure vanilla if possible
  • Large eggs: essential for airy yet rich texture pick fresh eggs for best results

Step-by-Step Instructions

Prepare the Ganache:
Place chocolate chips and butter in a medium heatproof bowl for easy melting and blending. In a small saucepan gently bring cream and espresso powder to a simmer and pour the hot mixture over the chocolate. Let stand without stirring for a full ten minutes so all the chocolate softens thoroughly. Whisk together by hand until it is completely smooth and glossy. Pour half a cup of ganache into your prepared crumb crust then tilt the crust to coat the bottom and sides in a thin layer. Place in the refrigerator to chill while you finish prepping the filling. Keep the rest of the ganache at room temperature to use as topping.
Make the Mocha Cream Filling:
In the bowl of a mixer beat softened butter and sugar together on high for ten to twelve minutes until the mixture is extremely pale and fluffy. Add cocoa and espresso powder and keep beating for about five more minutes to combine completely and deepen the flavor. Beat in the eggs one at a time scraping down the bowl between each and keep beating for a couple minutes after the last egg to create that silky texture. Blend in the vanilla extract last.
Assemble the Pie:
Spoon the mocha cream filling gently into the chilled crust on top of the ganache layer. Smooth out the top evenly with a spatula for a polished look. Place the pie in the refrigerator to chill for at least three or four hours so the filling sets and becomes sliceable. Before serving gently rewarm the reserved ganache until it is pourable and drizzle or spread over the top of the chilled pie for a glossy mocha finish.
A slice of chocolate cream pie. Save
A slice of chocolate cream pie. | krispyrecipes.com

The instant espresso in the filling is my not-so-secret weapon. I will never forget the surprised look on my sister’s face the first time she tried it and asked what made it taste so rich and different. Now it is the ingredient she requests every time.

Storage Tips

Store the pie covered in the refrigerator for up to four days. It holds up beautifully overnight and the flavors often deepen as it rests. For longer storage wrap slices well and freeze for up to a month. Thaw in the refrigerator and serve with fresh whipped cream for best texture.

Ingredient Substitutions

Swap the chocolate chips for quality chopped chocolate bars if you want an extra glossy ganache. Use decaf espresso powder if you want the flavor without the caffeine. For a nutty twist sprinkle roasted hazelnuts or almonds on top right after spreading the ganache. Dairy free butter and coconut cream can be used for a non-dairy version though the result is slightly less rich.

Serving Suggestions

Serve each slice topped with a dollop of softly whipped cream or a scoop of vanilla ice cream for extra decadence. Garnish the top with shaved chocolate or a sprinkle of instant espresso. This pie pairs especially well with an after-dinner espresso or a glass of fortified wine.

A slice of chocolate cream pie. Save
A slice of chocolate cream pie. | krispyrecipes.com

Cultural and Historical Context

Mocha desserts first gained widespread popularity in American diners and bakeries in the mid twentieth century. Blending chocolate with coffee in pies has roots in classic French and Italian patisserie but the American cream pie version is uniquely beloved for its light airy filling and chilled serving style. This recipe channels those nostalgic bakery flavors with a modern coffee kick.

Recipe FAQs

→ How can I enhance the coffee flavor in this mocha pie?

Increase the amount of espresso powder or use a stronger coffee substitute in both ganache and filling layers to intensify the coffee notes.

→ What type of chocolate works best for the ganache?

Semisweet or bittersweet chocolate chips provide a deep, balanced flavor that complements the mocha element without overwhelming sweetness.

→ Can I prepare this pie ahead of time?

Yes, prepare and chill the pie up to a day in advance; add the ganache topping just before serving for best texture and presentation.

→ Is there a gluten-free option for the crust?

Replace the standard crust with a gluten-free chocolate cookie crust to make the pie gluten-free while maintaining its delicious texture.

→ How do I get a perfectly smooth cream filling?

Thoroughly beat the butter and sugar until pale and fluffy, then gradually incorporate eggs and flavorings to ensure a silky consistency.

→ Can I add nuts to this pie?

For added crunch and nutty flavor, sprinkle toasted hazelnuts or almonds atop the ganache just before serving.

Mocha Cream Pie Chocolate Ganache

Espresso-kissed mocha pie with creamy chocolate ganache—decadent and ideal for coffee and chocolate lovers.

Preparation Time
30 min
Cooking Time
10 min
Total Time
40 min

Recipe Category: All-American Desserts

Skill Level: Intermediate

Cuisine Type: American

Recipe Yield: 8 Servings (1 mocha cream pie)

Dietary Options: Vegetarian

Ingredients

→ Chocolate Mocha Ganache

01 170 g semisweet or bittersweet chocolate chips
02 1 tablespoon unsalted butter
03 180 ml heavy whipping cream
04 1 tablespoon Pero powder or 2 teaspoons instant espresso powder (optional, for mocha flavor)

→ Crust

05 1 prepared 23 cm (9-inch) chocolate graham cracker or chocolate cookie crust

→ Mocha Cream Filling

06 226 g unsalted butter, softened to room temperature
07 300 g granulated cane sugar
08 1 teaspoon vanilla extract
09 32 g Pero powder or 12 g instant espresso powder
10 18 g unsweetened cocoa powder
11 4 large eggs

Steps to Follow

Step 01

Place chocolate chips and butter in a heatproof mixing bowl. In a small saucepan, heat the cream and Pero or espresso powder (if using) over medium-high heat until it just begins to boil. Remove from heat and pour over the chocolate and butter, ensuring they are fully submerged. Let stand undisturbed for 10 minutes. Whisk by hand until smooth and glossy. Pour approximately 120 ml of the warm ganache into the prepared chocolate crust and tilt gently to coat the bottom and sides. Refrigerate to set while preparing the filling. Reserve remaining ganache at room temperature for topping.

Step 02

In the bowl of an electric mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed for 10 to 12 minutes until very pale and fluffy. Add the cocoa powder and Pero or espresso powder, then continue beating for 5 to 6 minutes. Add eggs one at a time, beating well after each addition. After the last egg, continue beating for 2 to 3 minutes until the mixture is silky and smooth. Beat in the vanilla extract.

Step 03

Spoon the mocha cream filling into the prepared crust over the set ganache layer and smooth the surface. Chill in the refrigerator for 3 to 4 hours until completely set. Before serving, gently rewarm the reserved ganache if necessary and drizzle or spread over the top for garnish.

Additional Notes

  1. For a nutty variation, sprinkle toasted chopped hazelnuts or almonds over the ganache topping.
  2. Use high-quality chocolate for optimal flavor.
  3. To reduce the intensity of the coffee flavor, decrease the amount of espresso powder to taste.
  4. Serve with lightly sweetened whipped cream for added indulgence.
  5. For a gluten-free option, use a gluten-free chocolate cookie crust.

Required Tools

  • Electric mixer (stand mixer or hand mixer)
  • Heatproof mixing bowl
  • Saucepan
  • Whisk
  • Spatula
  • 23 cm (9-inch) pie plate (if making your own crust)

Allergen Information

Make sure to review each ingredient for potential allergens, and consult a healthcare professional if needed.
  • Contains eggs, dairy (butter, cream, chocolate), and may contain gluten depending on crust.
  • Product may contain soy or other allergens if using commercial chocolate.
  • Always verify labels for allergens when selecting ingredients.

Nutritional Facts (Per Serving)

These details are for informational purposes and aren't a substitute for medical advice.
  • Calories: 520
  • Fats: 36 g
  • Carbohydrates: 50 g
  • Proteins: 5 g