The Best Mocha Cream Pie ( Gluten Free )

Hey hey! I have the most delicious mocha cream pie recipe to share with you guys today. I made two versions on this scratch pie for Thanksgiving, but you can make this anytime, and your family will love you for it ;) It is THE best mocha cream pie. If you need a chocolate fix, with a kick, this mocha cream pie will satisfy your chocolate needs for the rest of your life! It is a silky, rich, chocolate and coffee explosion. Major bonus: the crust for this pie is gluten free, so you can confidently share this pie with your friends and family who stay away from gluten.

__________________ MOCHA CREAM PIE __________________

Prep time: 10 minutes

Working time: 20 minutes

Chill time: 4 hours

Servings: 8

Ingredients For Crust:

1 small bag of chocolate cookies ( about 30 bite size cookies ) I use Pamela's Simple Bites Extreme Chocolate Cookies. They are gluten free, and one bag will make one pie crust.

1/4 teaspoon of salt.

4 tablespoons of unsalted butter ( melted )

Ingredients For Pie Filling:

1/2 cup of sugar.

4 egg yolks.

1/4 teaspoon of salt.

2 tablespoons of cornstarch.

2 cups of half-and-half

1/2 cup of brewed coffee ( I use 2 unsweetened instant coffee packets in half a cup of hot water ).

1/2 cup of dark chocolate chips ( I use Ghirardelli 60% Cacao Baking Chips ).

Ingredients For Whipped Cream.

1 cup of heavy whipping cream ( I use Organic Valley ).

2 tablespoons of sugar.

Preparation.

Preheat oven to 350˚F.Process cookies and 1/4 teaspoon of salt in food processor or blender until fine crumbs appear. Transfer to a medium bowl. Mix in 4 tablespoons of melted butter. Press cookie crumb mixture into 9 inch pie plate or disposable pie tin. Place pie tin on baking sheet and bake for 10-15 minutes. Place on rack to cool.

In a medium mixing bowl, beat the cream and 2 tablespoons of sugar on medium-high speed with hand mixer. Beat just till little peaks form. Cover and place in refrigerator until you are ready to serve the pie!

Place 1/2 cup of dark chocolate chips in a heat safe bowl and set aside ( I use a metal mixing bowl ). Heat half a cup of water in a heat safe cup or mug and stir in the 2 packets of unsweetend instant coffee. Set aside. In a medium saucepan whisk together the 4 egg yolks, 2 tablespoons of cornstarch, 1/4 teaspoon of salt, and 1/2 cup of sugar. Whisk in 1/2 cup of coffee and 2 cups of half-and-half. Cook over medium-low heat, whisking constantly, until thickened and whisk leaves a slight trail; 10-12 minutes. Pour over 1/2 cup of dark chocolate chips and let stand for 2 minutes ( So the chocolate chips can melt thoroughly ). Whisk until smooth.

Transfer the mocha cream into the cooled pie crust, cover with plastic wrap or aluminum foil, and chill for at least four hours. When you are ready to indulge, top the mocha cream pie with the whipped cream and serve! Or eat right from the pie tin.. I will not judge ;)

What is the most delicious pie your have ever eaten!? Think this pie will be a hit with your family? Tell me all about it in the comments!