Mocha Cream Pie Recipe


The chickpea flour cookbookThe classic combination of chocolate and coffee becomes new again when paired with luscious coconut milk.

  • Yield: 1 Nine inch pie


  • 12 ounces semisweet chocolate, chopped
  • 2 cups well-stirred full-fat coconut milk
  • 1 tablespoon instant espresso powder
  • 2 teaspoons vanilla extract
  • ¼ teaspoon fine sea salt
  • 1 completely baked Flaky, No-Roll Pie Crust
  • 1½ cups Whipped Coffee Coconut Cream
  • Semisweet chocolate shavings, for garnish (optional)
How to Make It
  1. Place the chocolate in a large bowl.
  2. In a medium saucepan, heat the coconut milk and espresso powder over medium heat until hot but not boiling; pour it over the chocolate. Let stand for 2 minutes. Add the vanilla and salt, then whisk until blended and smooth. Let cool at room temperature for 30 minutes.
  3. Whisk the filling and pour it into the baked pie crust. Lay plastic wrap directly on the surface of the filling and refrigerate for at least 3 hours, until set
  4. Remove the plastic wrap and spread coconut cream over the chilled pie filling. Sprinkle with chocolate shavings, if desired.

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